Crockpot Marry Me Chicken Pasta
A comforting and hearty dish featuring tender chicken, creamy sauce, and chickpea pasta, perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breast
- 8 oz chickpea pasta cook according to package instructions
- 1.5 cups low sodium chicken broth
- 8 oz reduced fat cream cheese (1 block) cut into chunks
- 1/2 cup half & half
- 3 oz sun-dried tomatoes (diced)
- 1/3 cup Parmesan cheese for mixing in and garnishing
- 1 tbsp garlic (minced, 5-6 cloves) fresh preferred
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Red pepper flakes (optional, for garnish)
- Fresh basil (optional, for garnish) adds flavor and decoration
Instructions
Preparation
- Place the boneless, skinless chicken breasts in your slow cooker in a single layer.
- In a mixing bowl, whisk together low sodium chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper until well combined.
- Add the diced sun-dried tomatoes to the broth mixture and stir well.
- Pour the seasoned broth over the chicken in the crockpot.
Cooking
- Cover and cook on high for 2-3 hours or low for 4-5 hours, until the chicken reaches an internal temperature of 165°F.
- Shred the chicken with two forks, then return it to the crockpot along with its juices.
- Add the cream cheese and half & half to the crockpot, and stir gently to combine.
- Cover and cook on low for an additional 20-30 minutes until the cheese melts completely.
Pasta Preparation
- Cook chickpea pasta according to package instructions for al dente texture.
- Drain the pasta and add it to the crockpot with the chicken and creamy sauce.
- Stir in the Parmesan cheese until everything is well combined.
- Adjust the seasonings in the pasta and sauce if necessary.
- Serve the dish hot, garnished with extra Parmesan, red pepper flakes, and fresh basil.
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Notes
For extra flavor, use fresh ingredients. Customize spice levels as needed. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.