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 chicken in the slow cooker and add the chicken broth, minced garlic, garlic powder, salt, and pepper.
- Cover and cook on low for 5-7 hours or high for 2-3 hours until the chicken is fully cooked.
- Remove the chicken from the slow cooker and shred it using two forks.
- Add the pasta noodles, shredded parmesan cheese, cream cheese, and heavy cream to the slow cooker along with the shredded chicken.
- Stir thoroughly to coat and combine the noodles well.
- Cover and cook on high for 30-60 minutes, stirring once or twice for optimal results.
- The pasta is ready when the liquid is absorbed, and the pasta is al dente, or softer if preferred. Add more liquid if needed, about 1/2 cup at a time, for the desired creaminess.
- Stir well and serve immediately.
Notes
For a creamier texture, consider adding a splash of milk or cream before serving.
Feel free to use whole wheat or gluten-free pasta as a substitute for regular pasta noodles.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 3-7 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 1g
- Sodium: 830mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 99mg