Description
A warm and creamy slow-cooker pasta dish that’s easy to prepare and perfect for busy weeknights.
Ingredients
- 2 boneless, skinless chicken breasts (about 1–1.25 lb total), trimmed of excess fat
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 8 oz short pasta (penne, rotini, fusilli)
- 2 cups low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Season the chicken breasts generously with salt and pepper and place them in the bottom of a 4–6 quart slow cooker.
- Whisk together the heavy cream, grated Parmesan, minced garlic, and chicken broth until mostly smooth.
- Pour the cream-parmesan mixture over the chicken, trying to cover as much of the meat as possible.
- Cover and cook on low for 4–6 hours until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with two forks.
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions, about 30 minutes before serving. Drain and set aside.
- Shred the chicken directly in the crockpot with two forks. Stir in the drained pasta and toss to coat in the sauce.
- Simmer uncovered for 10–15 minutes if the sauce is too thin, or stir in grated Parmesan to thicken. Adjust salt and pepper to taste.
- Serve hot, garnished with parsley.
Notes
For a creamier texture, stir in a few tablespoons of cream cheese at the end. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian