Description
A rich and indulgent comfort food dish featuring tender chicken, a creamy garlic Parmesan sauce, and pasta cooked to perfection in a crockpot.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1 (8 oz) block cream cheese, cubed
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 12 oz penne or rotini pasta (uncooked)
- Optional: extra grated Parmesan and chopped fresh parsley for garnish
Instructions
- Place the chicken in the crockpot. Sprinkle with salt, pepper, minced garlic, and Italian seasoning.
- Pour in the chicken broth and add the cubed cream cheese, distributing pieces across the top.
- Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is very tender and easily shredded.
- Remove the lid, shred the chicken directly in the crockpot using two forks.
- Stir in the grated Parmesan cheese and heavy cream until the sauce is creamy.
- Add the uncooked pasta and stir well to combine. Cover and cook on high for 20–30 minutes, stirring once or twice, until the pasta is al dente.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thin, turn the crockpot to high and cook uncovered for a few minutes, or stir in a small slurry of cornstarch + cold water to thicken slightly.
- Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
Notes
For a lighter sauce, consider substituting half-and-half for heavy cream. Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 850mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 150mg