Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 12 oz rotini or penne pasta
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream or half-and-half
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts or thighs with salt, pepper, and Italian seasoning. Heat the olive oil in a skillet over medium-high heat and sear the chicken until golden brown on both sides—about 3-4 minutes per side.
- Place the seared chicken in the slow cooker. Add minced garlic, chicken broth, heavy cream, and grated parmesan cheese. Cover and cook on low for 4-6 hours, or until the chicken is fully cooked and tender.
- About 30 minutes before serving, shred the cooked chicken directly in the slow cooker and stir in the dry pasta. Cover and cook until the pasta is tender—about 20-25 minutes, stirring occasionally.
- Taste the sauce and adjust seasoning. Garnish with chopped parsley and extra parmesan cheese. Serve hot with garlic bread or a salad.
Notes
- Ensure the chicken is fully cooked and tender before shredding.
- Use gluten-free pasta for a gluten-free version.
- Add vegetables like spinach or cherry tomatoes during the last 30 minutes for extra nutrition.
- For a creamier sauce, add a splash of additional cream or chicken broth during reheating.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 125mg