Ingredients
- 4 boneless, skinless chicken breasts
- 3 cups chicken broth
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 12 oz short pasta (penne or rotini)
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Set the slow cooker for low and place the chicken in the insert, then pour the seasoned garlic-broth mixture over it.
- Cook until the chicken shreds easily with a fork, typically 4–6 hours on low.
- Remove the chicken, shred it, and return to the pot.
- Stir in cream and Parmesan until silky.
- Boil the pasta separately to al dente, drain well, and fold into the crockpot.
- Garnish with chopped parsley and serve immediately.
Notes
For a lighter sauce, substitute heavy cream with half-and-half and add a tablespoon of cornstarch. Can be frozen for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free, Kid-Friendly