Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 3 cups chicken broth
- 2 tablespoons jarred minced garlic
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 16 oz pasta noodles
- 8 oz shredded parmesan cheese
- 4 oz cream cheese
- 1/4 cup heavy cream
Instructions
- Place the chicken in the slow cooker and pour in the chicken broth, minced garlic, garlic powder, salt, and pepper.
- Cover the slow cooker and set it to low for 5-7 hours or high for 2-3 hours until the chicken is fully cooked.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Add the pasta, shredded parmesan cheese, cream cheese, and heavy cream to the slow cooker along with the shredded chicken.
- Stir everything well to coat the noodles with the sauce and ingredients.
- Cover the slow cooker and cook on high for an additional 30-60 minutes, stirring once or twice for best results.
- The pasta is ready when the liquid is absorbed and the pasta is al dente, adding more liquid if necessary, and a splash of milk or cream will enhance creaminess before serving.
- Stir the mixture and serve immediately.
Notes
Feel free to use any pasta shape you prefer.
Make it even creamier by adding more heavy cream or a splash of milk before serving.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4-7 hours
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg