Description
This creamy chicken pasta dish is made in a Crock Pot, combining tender chicken breasts with a rich sauce and pasta.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 ounces fettuccine or penne pasta
- 2 tablespoons chopped parsley (optional)
Instructions
- Place the chicken breasts in the Crock Pot with garlic, salt, pepper, chicken broth, and heavy cream. Stir lightly.
- Cover and cook on low for 4 to 5 hours until the chicken is cooked through and tender.
- Shred the chicken inside the Crock Pot using two forks.
- Add butter and Parmesan cheese. Stir until melted and sauce becomes creamy.
- Boil pasta separately until al dente, then drain.
- Add cooked pasta into the Crock Pot and toss until fully coated.
- Garnish with parsley and extra Parmesan if desired. Serve warm.
Notes
- Make sure the chicken is fully cooked and tender before shredding.
- Feel free to use any pasta type as a substitute.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg