Description
A creamy, slow-cooked chicken and pasta dish that is both indulgent and effortless, featuring tender chicken in a silky garlic Parmesan sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 8 oz short pasta (penne, rotini, or similar)
- 2 cups low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Place chicken breasts in a single layer in the bottom of a slow cooker.
- Season both sides lightly with salt and pepper.
- Whisk together the heavy cream, Parmesan, minced garlic, and chicken broth until mostly smooth.
- Pour the cream mixture evenly over the chicken.
- Cover and cook on LOW for 4–6 hours, until the chicken shreds easily.
- Bring a large pot of salted water to a boil and cook the pasta to al dente; drain and set aside.
- Remove the chicken and shred it, then combine it back with the sauce.
- Stir in the drained pasta until well coated.
- Serve immediately, garnished with parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream. You can also add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian