Ingredients
Scale
Gather these ingredients, and let’s dive into making this family favorite:
- 1 pound of boneless, skinless chicken breasts
- 4 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1 teaspoon of dried Italian herbs
- 12 ounces of penne pasta
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
If you’re missing any of these, don’t worry! You can substitute heavy cream with half-and-half for a lighter version, or use any pasta you have on hand. The key is to work with what you’ve got, just like my mom did when she created magic from pantry staples.
Instructions
Let’s get cooking! Follow these steps to bring this dish to life:
- Place your chicken breasts at the bottom of the slow cooker. Sprinkle the minced garlic over the chicken.
- Pour in the chicken broth and sprinkle the Italian herbs. Season with salt and pepper to taste.
- Cover and cook on low for 4-5 hours, or until the chicken is tender and easily shredded.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker. Add the heavy cream and cooked pasta.
- Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Let it cook for an additional 15-20 minutes on low heat.
- Before serving, garnish with fresh parsley if desired, and adjust the seasoning if needed.
This recipe is a dance of flavors and textures, much like the lively dinners I grew up with. Don’t worry if the kitchen gets a bit messy—it’s part of the charm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot garlic chicken pasta, recipe, cooking, food