The Best Crockpot Garlic Parmesan Chicken Pasta Recipe
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 1.5–2 lbs Boneless, Skinless Chicken Breasts
- 1 (8 oz) block Cream Cheese
- 1.5 cups Low-Sodium Chicken Broth
- 6–8 cloves Fresh Garlic, minced
- 1 cup Freshly Grated Parmesan Cheese
- 1/2 cup Heavy Cream
- 16 oz Your Favorite Pasta (Penne, Rotini, or Fettuccine)
- Instructions for Preparation:
Instructions
- Instructions for Preparation:
- Pat the chicken breasts dry and place them in the crockpot.
- Mince fresh garlic and sprinkle it over the chicken. Mix Italian seasoning, onion powder, garlic powder, salt, and pepper in a small bowl; distribute this mixture over the chicken.
- Pour low-sodium chicken broth over the chicken and place the cream cheese on top.
- Cover and cook on LOW for about 3–4 hours or HIGH for about 1.5–2.5 hours until the chicken is tender.
- Shred the chicken using two forks directly in the crockpot.
- Stir in heavy cream and grated Parmesan cheese until melted into a creamy sauce.
- Cook pasta according to package directions; drain but do not rinse.
- Combine hot pasta with the creamy sauce in the crockpot and gently fold together.
- Serve garnished with chopped fresh parsley and additional Parmesan cheese if desired.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 525
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 155mg