Ingredients
Method
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle the garlic powder, onion powder, black pepper, and salt evenly over the chicken.
- Pour the chicken broth over the seasoned chicken, then add the grated Parmesan, cubed cream cheese, and minced garlic.
Cooking
- Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours.
- Once cooked, shred the chicken right in the crockpot.
- While the chicken is cooking, boil the pasta according to package directions, then drain.
- Add the drained pasta to the crockpot with the shredded chicken and creamy sauce, and pour in the heavy cream.
- Mix everything together well to coat the pasta with the sauce.
Serving
- Serve warm, topped with extra Parmesan cheese or chopped parsley.
Nutrition
Notes
This dish pairs well with a side salad or garlic bread. For storage, refrigerate in an airtight container for 3-4 days. Microwave leftovers with a splash of chicken broth or cream to retain moisture.