Ingredients:
- 2 to 3 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces cream cheese, cubed
- 12 ounces pasta (penne or rotini work well)
- 2 tablespoons butter
- Fresh parsley, chopped (optional for garnish)
Instructions:
Step 1: Season the Chicken
Place the chicken breasts in the bottom of the crock pot. Sprinkle with garlic powder, Italian seasoning, salt, and black pepper.
Step 2: Add the Sauce Ingredients
Pour in the chicken broth and heavy cream. Add the butter and cubed cream cheese on top of the chicken.
Step 3: Slow Cook
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken is tender and fully cooked.
Step 4: Shred the Chicken
Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the sauce and stir well until the cream cheese is fully melted and the sauce is smooth.
Step 5: Cook the Pasta
Cook the pasta according to package directions until al dente. Drain well.
Step 6: Combine and Finish
Stir the grated Parmesan cheese into the crock pot sauce. Add the cooked pasta and mix until evenly coated. Let it sit for 5 to 10 minutes to thicken slightly.
Step 7: Serve
Garnish with chopped parsley if desired. Serve warm with garlic bread or a simple green salad.
Tips
- Add steamed broccoli or spinach for extra flavor and color.
- For a little heat, stir in red pepper flakes.
- If the sauce is too thick, add a splash of warm milk or pasta water to loosen it.
Creamy, garlicky, and comforting, this crock pot pasta is a simple dinner that tastes like it took hours of effort.