Crockpot Garlic Parmesan Chicken Pasta
A comforting and easy-to-prepare dish featuring tender chicken, garlic, and Parmesan, all cooked in a creamy sauce and served over pasta.
Ingredients
Main Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts High-quality chicken recommended.
- 2 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cut into cubes Can substitute with olive oil.
- 1 cup grated Parmesan cheese Extra for serving.
- 1 cup heavy cream
- 8 oz pasta (penne or rotini) Cook according to package instructions.
Optional Garnish
- to taste chopped fresh parsley
- to taste extra Parmesan cheese
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Pour 2 cups of chicken broth over the chicken.
- Sprinkle minced garlic, dried thyme, dried basil, dried oregano, black pepper, and salt over chicken.
- Distribute butter cubes evenly over the seasoned chicken.
Cooking
- Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours.
- Once done, remove the chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and stir in grated Parmesan cheese and heavy cream.
- Cook pasta according to package instructions until al dente, then drain.
- Add cooked pasta to the crockpot and stir until combined with the chicken and creamy sauce.
Serving
- Serve immediately, garnishing with chopped parsley and extra Parmesan cheese if desired.
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Notes
For added texture, consider broiling the final dish for a few minutes after cooking. Leftovers can be stored in airtight containers for 3-4 days in the fridge or up to 2-3 months in the freezer.