Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 2 cups chicken broth
- 1 cup grated Parmesan cheese
- 1 package (8 oz) cream cheese, cubed and softened
- 1 tbsp minced garlic
- 12 oz pasta (penne, rotini, or your favorite)
- ½ cup heavy cream or half-and-half
- Optional: chopped parsley or extra Parmesan for garnish
Instructions
- Place the chicken breasts in the crockpot, spreading them evenly.
- Sprinkle garlic powder, onion powder, salt, and black pepper over the chicken.
- Pour chicken broth over the chicken, then add grated Parmesan cheese, cream cheese, and minced garlic.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours.
- Shred the chicken with two forks and stir to mix with the sauce.
- Cook pasta in a separate pot according to package directions until al dente; drain.
- Pour heavy cream or half-and-half into the crockpot and gently stir to combine.
- Serve warm, topping with extra Parmesan or chopped parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. For freezing, place cooled leftovers in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: crockpot, garlic parmesan, chicken pasta, easy dinner, slow cooker