Description
A cozy, crowd-pleasing crockpot meal with tender shredded chicken, a creamy garlic Parmesan sauce, and your favorite pasta, perfect for busy evenings.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz rotini pasta
- 4 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 1 cup heavy cream
- 2 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Cook Mode Prevent your screen from going dark
Instructions
- 1. Place the chicken breasts in the bottom of a 4–6 quart crockpot. Sprinkle the minced garlic over the chicken, then pour in the chicken broth. Add Italian seasoning, salt, and pepper.
- 2. Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken reaches an internal temperature of 165°F (74°C).
- 3. Remove the chicken and shred it with forks or a stand mixer.
- 4. Return the shredded chicken to the crockpot, stir in heavy cream and Parmesan cheese until well combined.
- 5. Cook rotini pasta according to package instructions and drain. Reserve a bit of pasta water.
- 6. Add cooked rotini to the crockpot and gently fold into the mixture until evenly coated. Adjust consistency with reserved pasta water or chicken broth if needed.
- 7. Garnish with fresh parsley and serve hot with crusty bread or salad.