Ingredients
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1.5 lbs boneless, skinless chicken breasts
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp black pepper
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½ tsp salt
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2 cups chicken broth
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1 cup grated Parmesan cheese
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1 package (8 oz) cream cheese, cubed and softened
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1 tbsp minced garlic
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12 oz pasta (penne, rotini, or your favorite)
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½ cup heavy cream or half-and-half
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Optional: chopped parsley or extra Parmesan for garnish
Instructions
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Place chicken breasts in the crockpot.
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Sprinkle garlic powder, onion powder, salt, and pepper over the chicken.
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Add chicken broth, Parmesan cheese, cubed cream cheese, and minced garlic on top.
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Cover and cook on low for 4–5 hours or on high for 2–3 hours, until chicken is tender and cooked through.
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Once done, shred the chicken inside the crockpot using two forks. Stir to mix with the sauce.
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While the chicken cooks, prepare pasta according to package directions. Drain and set aside.
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Add the drained pasta to the crockpot.
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Pour in heavy cream or half-and-half, then stir until everything is well combined and creamy.
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Serve hot, garnished with fresh parsley or extra Parmesan if desired.
Notes
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You can use chicken thighs instead of chicken breasts for a richer flavor.
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Add vegetables like spinach or broccoli during the last hour for extra nutrition.
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Leftovers keep well in the fridge for up to three days. Add a splash of cream when reheating.
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For extra flavor, sprinkle with red pepper flakes or Italian herbs.
- Prep Time: 10 minutes
- Cook Time: 4–5 hours on low