Description
A rich, creamy Italian-American dish with tender chicken, al dente pasta, and a garlic parmesan sauce. Slow-cooked for hands-off convenience and restaurant-quality flavor.
Ingredients
1 lb boneless, skinless chicken breasts
4 oz full-fat cream cheese
4 tbsp unsalted butter
3 cloves garlic (minced)
1 tsp salt (Kosher salt preferred)
1/2 tsp freshly ground black pepper
2 cups heavy whipping cream
8 oz penne pasta
1 cup grated parmesan cheese
1½ cups low-sodium chicken broth
Instructions
Butter the inside of your slow cooker.
Place chicken breasts in the crockpot.
Add unsalted butter, minced garlic, salt, and pepper.
Mix in cream cheese and heavy whipping cream.
Pour in chicken broth to deglaze and blend flavors.
Cover and cook on low for 6–8 hours or high for 3–4 hours.
Add uncooked penne pasta to the crockpot during the last 20 minutes of cooking.
Stir in grated parmesan cheese once pasta is tender.
If the sauce is too loose, transfer contents to a pot and simmer on low for 10 minutes to thicken.
Serve immediately.
Notes
Use skinless thighs for extra moisture.
Check pasta package for minimum cooking time.
Add parmesan gradually to avoid clumping.
Avoid overcooking pasta to maintain al dente texture.
- Prep Time: 10
- Cook Time: 220
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: Italian-American