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Crockpot Garlic Parmesan Chicken Pasta

  • Writer: The Big Bite
    The Big Bite
  • 10 hours ago
  • 1 min read

Ingredients

  • 2 large boneless, skinless chicken breasts

  • 3 cups chicken broth

  • 4 oz cream cheese, softened

  • 1 cup shredded Parmesan cheese

  • 4 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 8 oz uncooked pasta (such as elbow macaroni or shells)

  • 1/2 cup shredded mozzarella cheese (optional)

  • Fresh parsley or basil, chopped (for garnish)

  • Red pepper flakes (optional, for garnish)


Instructions

Place the chicken breasts at the bottom of your crockpot. Sprinkle minced garlic, Italian seasoning, salt, and black pepper over the top of the chicken. Pour the chicken broth over the chicken. Cover the crockpot and cook on low for 4 to 5 hours. Use two forks to shred the chicken into bite-sized pieces. Add the softened cream cheese and Parmesan cheese. Stir everything together well until the cheeses melt and mix with the broth, creating a creamy sauce. Next, stir in the uncooked pasta. Cover the crockpot again and cook on high for about 30 to 45 minutes, or until the pasta is cooked through. If using, sprinkle the shredded mozzarella cheese on top, cover, and let it melt for a few minutes before serving. Garnish with freshly chopped parsley, basil, or red pepper flakes over the top.

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