Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for lower calories)
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz penne pasta, cooked al dente
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place chicken in the crockpot. Drizzle with olive oil and season with salt, pepper, and Italian seasoning.
- Add minced garlic, chicken broth, and heavy cream over the chicken.
- Cover and cook on low for 6 hours until chicken is tender.
- Remove and shred chicken, then return it to the crockpot.
- Stir in Parmesan cheese until melted and combined with the sauce.
- Add cooked pasta to the crockpot and stir until coated in the creamy sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Add vegetables like spinach or peas in the last hour of cooking for extra nutrition.
- Use half-and-half instead of heavy cream for a lighter version.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian