Ingredients
Scale
- 3-4 boneless, skinless chicken breasts
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or fettuccine)
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or whole milk for a lighter version
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. Place in the bottom of the crockpot, drizzle with olive oil, and add minced garlic.
- Cook on LOW for 4-6 hours or on HIGH for 2-3 hours until tender and shreddable. Shred chicken with a fork.
- In the last 30 minutes, stir in heavy cream, Parmesan cheese, and chicken broth. Cover and simmer until sauce thickens.
- Cook pasta according to package instructions until al dente. Drain and add to crockpot, mixing well to coat with sauce.
- Garnish with chopped parsley and extra Parmesan cheese if desired. Serve hot and enjoy a creamy, cheesy chicken pasta feast.
Notes
- Add vegetables like spinach, mushrooms, or cherry tomatoes for extra flavor and nutrients.
- Use full-fat heavy cream for a richer sauce or substitute with Greek yogurt for a healthier option.
- For gluten-free, choose gluten-free pasta options.
- leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Dairy, Poultry
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg