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Deliciously Easy Crockpot Creamy Chicken Pasta Recipe to Satisfy Your Cravings

Deliciously Easy Crockpot Creamy Chicken Pasta Recipe to Satisfy Your Cravings - Featured Image
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Learn how to make delicious Crockpot Creamy Chicken Pasta. Easy recipe with step-by-step instructions.

Ingredients

Scale

My grandma always said, “Cooking is about love and simple ingredients,” and this recipe is no different. I’ve kept it straightforward, using pantry staples and fresh ingredients that I often have on hand. When I first created this dish, I loved how adaptable it was—so don’t hesitate to make substitutions based on what you have in your kitchen.

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 3 cups uncooked penne or rotini pasta (you can swap with ziti or fusilli)
  • 4 cups chicken broth (for a richer flavor, use homemade or low-sodium broth)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1 cup grated Parmesan cheese (fresh is best, but good-quality pre-grated works too)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced (feel free to add more if you love garlic)
  • 1 teaspoon Italian seasoning (or a mix of oregano, basil, and thyme)
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • Optional: chopped fresh parsley, red pepper flakes, or sautéed mushrooms for extra flavor

If you’re gluten-free or prefer a different pasta, you can certainly make those swaps. I’ve used gluten-free penne with great results, and adding sautéed mushrooms is a game-changer I learned from my grandma—she always believed in adding a little extra love and flavor wherever possible.

Instructions

  1. Start by seasoning the chicken breasts with salt, pepper, and Italian seasoning. In a skillet over medium heat, add a tablespoon of olive oil or butter, then sear the chicken for about 3-4 minutes on each side until lightly browned. This step adds flavor, but if you’re pressed for time, you can skip searing and add the raw chicken directly into the slow cooker.
  2. Place the chopped onion and minced garlic in the bottom of your slow cooker. Layer the seared chicken breasts on top of the onions and garlic.
  3. Pour in the chicken broth, ensuring the liquid covers at least half of the chicken. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. I’ve cooked this dish on both settings; low and slow gives it a deeper flavor, but high works just as well if you’re short on time.
  4. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  5. Add the uncooked pasta to the slow cooker, stirring gently to combine. Pour in the heavy cream and grated Parmesan cheese. Give everything a good stir to coat the pasta evenly.
  6. Cover and cook on high for another 20-30 minutes, or until the pasta is tender and the sauce is creamy and thickened. Keep an eye on it—if the sauce gets too thick, you can add a splash of chicken broth or water to loosen it up.
  7. Finish by stirring in any optional ingredients like chopped parsley, red pepper flakes, or sautéed mushrooms. Taste and adjust seasoning with salt and pepper as needed. I always say, tasting as you go is the key to a perfect dish—my grandma’s voice echoes in my head every time I cook!
  8. Serve hot, garnished with extra Parmesan or fresh herbs if desired. I love serving this dish with a side of crusty bread or a simple green salad for a complete meal.

Find it online: https://artofeasycooking.com/crockpot-creamy-chicken-pasta/