A dish that not only saves time but also fills your kitchen with the enticing aroma of garlic and herbs as it simmers away. This one-pot meal is creamy, comforting, and perfect for busy weeknights.
Ingredients
Scale:
2 pounds Boneless, skinless chicken breasts
12 ounces Pasta (penne or rotini works best)
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 cup Parmesan cheese (grated)
Optional, to taste Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts in the bottom of the slow cooker. Season with salt, pepper, and Italian seasoning.
Add the minced garlic and chicken broth over the chicken, ensuring the chicken is submerged.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken in the slow cooker using two forks.
Add the heavy cream and stir well to combine, followed by the uncooked pasta. Make sure the pasta is covered in the sauce.
Cover and cook on high for an additional 30-40 minutes, or until the pasta is al dente.
Stir in the grated Parmesan cheese until melted and well incorporated. Adjust seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.
