This creamy chicken pasta in the Crockpot is your answer for a rich, comforting meal that is easy to prepare, perfect for hectic weeknights, and family-friendly.
Ingredients
Scale:
2 pounds boneless, skinless chicken breasts
12 ounces pasta (penne or rotini recommended)
2 cups chicken broth
1 cup heavy cream
4 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Parmesan cheese, grated
1 cup mushrooms, sliced (optional)
Instructions
Place the boneless chicken breasts in the bottom of the Crockpot.
Add the minced garlic, Italian seasoning, salt, and black pepper over the chicken.
Pour the chicken broth over the ingredients. If using mushrooms, add them now.
Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
Once the chicken is done, shred it with two forks right in the Crockpot.
Stir in the heavy cream and Parmesan cheese, allowing it to melt into a creamy sauce.
Add the cooked pasta to the Crockpot and mix well to coat the pasta with the sauce.
Cover and let it sit for another 5-10 minutes to warm through before serving.
