Description
A creamy, comforting pasta dish made effortlessly in the crockpot with tender chicken, garlic, and rich Parmesan cheese.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces pasta (e.g., penne or fettuccine)
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Mix together the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a separate bowl until well combined.
- Pour this creamy mixture over the chicken.
- Add the chicken broth to the crockpot, making sure the chicken is submerged in the liquid.
- Cover and cook on low for 4-6 hours until the chicken is cooked through and tender.
- Cook the pasta according to the package instructions until al dente, about 30 minutes before serving.
- Shred the chicken directly in the crockpot using two forks, then stir it into the sauce.
- Add the cooked pasta into the crockpot, toss everything together, and serve warm, garnished with freshly chopped parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half. Fresh garlic is preferable for the best flavor.