Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 3 cups uncooked pasta (penne, rotini, or your favorite shape)
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional for heat)
Instructions
- Place the chicken breasts or thighs at the bottom of your Crock-Pot. Season with salt, pepper, and Italian seasoning.
- Set your crockpot to low and cook for 4-6 hours until tender and shred easily.
- Six minutes before the end of cooking, add minced garlic, chicken broth, and heavy cream. Stir to combine.
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Shred the cooked chicken directly in the crockpot using two forks.
- Add cooked pasta and Parmesan cheese to the crockpot. Stir thoroughly to coat everything in the sauce.
- Adjust seasoning with additional salt, pepper, or red pepper flakes. Garnish with fresh parsley before serving.
Notes
- You can substitute cooked shredded chicken, adding it in the last 30 minutes of cooking.
- Use dairy-free alternatives like coconut milk and vegan Parmesan for a dairy-free version.
- Experiment with adding vegetables such as spinach, peas, or mushrooms for extra flavor and nutrition.
- For a richer taste, sauté garlic in olive oil before adding it to the crockpot.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Meal suitable for gluten or dairy-free diets if substitutions are made
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
