Description
A comforting and easy slow-cooker chicken pasta with a garlicky Parmesan sauce, perfect for busy weeknights.
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 8 oz short pasta (penne, rotini, or similar)
- 2 cups chicken broth (low-sodium recommended)
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Place the two chicken breasts in a single layer in the bottom of a 4–6 quart crockpot. Lightly season both sides with salt and pepper.
- Whisk together the heavy cream, grated Parmesan, minced garlic, and chicken broth in a medium bowl until mostly smooth. Season lightly.
- Pour the cream-and-broth mixture evenly over the chicken, covering as much as possible.
- Cover the crockpot and cook on low for 4–6 hours, or until the chicken reaches an internal temperature of 165°F.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions. Drain and set aside.
- Remove the lid and shred the chicken directly in the crockpot using two forks. Stir in the drained pasta until fully coated.
- Serve immediately, garnished with chopped fresh parsley.
Notes
For a baked version, transfer the mixture to an ovenproof dish and bake at 375°F for a golden top.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow-Cooking
- Cuisine: Italian