Crockpot Creamy Chicken Pasta
This creamy chicken pasta made in the crockpot is perfect for busy weeknights, offering a rich, delicious meal with minimal hands-on time.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 8 oz pasta (penne or rotini)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup heavy cream Can use half-and-half for a lighter sauce
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
- 1 cup grated Parmesan cheese
- as needed Chopped parsley for garnish
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer. Season with salt and pepper.
- Pour in the chicken broth. Sprinkle the garlic powder and Italian seasoning evenly over the chicken.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F and is easy to shred.
Combining Ingredients
- Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the crockpot.
- Stir in the heavy cream and add the dry pasta, making sure the pasta is submerged as much as possible.
- Cover and cook on high for an additional 20–30 minutes, stirring once halfway through, until the pasta is al dente and has absorbed some sauce.
- Stir in the grated Parmesan until melted and combined. Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter sauce, use half-and-half instead of heavy cream and reduce cooking time slightly. If using rotisserie chicken, add it with the cream and pasta to skip the slow-cook step. To enhance the dish, consider stirring in frozen peas or chopped spinach in the last 10 minutes of cooking.