Description
A comforting slow-cooker pasta with tender shredded chicken in a creamy garlic-Parmesan sauce, perfect for weeknights and potlucks.
Ingredients
- 2 chicken breasts (about 1–1.25 lb total), trimmed
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred)
- 8 oz pasta (penne or rotini)
- Chopped parsley for garnish
Instructions
- Place the chicken breasts in the crockpot and season both sides with salt and pepper.
- Whisk together the heavy cream, grated Parmesan, minced garlic, and chicken broth until mostly smooth. Pour over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken easily shreds with two forks.
- Cook the pasta according to package directions until al dente. Drain and reserve 1/4 cup of the pasta water.
- Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the pot and stir to combine with the sauce.
- Add the cooked pasta to the crockpot and toss gently until everything is evenly coated. Taste and adjust seasoning.
- Serve hot garnished with chopped parsley.
Notes
For a lighter version, swap heavy cream for whole milk plus 1 tbsp cornstarch. Use shredded rotisserie chicken to cut cook time.