Ingredients
1.5 lbs boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp salt
2 cups chicken broth
1 cup grated Parmesan cheese
1 package (8 oz) cream cheese, cubed and softened
1 tbsp minced garlic
12 oz pasta (penne, rotini, or your favorite)
½ cup heavy cream or half-and-half
Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Place the chicken breasts in the crockpot. Sprinkle with garlic powder, onion powder, salt, and black pepper.
- Add the chicken broth, Parmesan cheese, cream cheese, and minced garlic over the chicken.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until chicken is cooked through and tender.
- Shred the chicken in the crockpot using two forks and stir to combine with the sauce.
- Cook pasta according to package directions. Drain and add the cooked pasta to the crockpot.
- Pour in heavy cream or half-and-half, stir everything together until pasta is well coated and creamy.
- Serve warm, topped with extra Parmesan or chopped parsley if desired.
Notes
- Vegetarian Option: Replace chicken with plant-based protein or vegetables.
- Spicy Kick: Add red pepper flakes or cayenne pepper for heat.
- Try different cheeses like Asiago or Pecorino Romano for a unique flavor.
- Store leftovers in the refrigerator up to 4 days or freeze for 3 months.
- Reheat gently with a splash of cream or broth to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
