Ingredients
Scale
The key to this dish lies in selecting the right ingredients—fresh garlic and quality parmesan cheese make all the difference. I often pick up my parmesan at the local farmers’ market, where the cheese has a nuttier, more complex flavour than the supermarket stuff. Chicken breasts work best here for their tenderness, but feel free to swap with thighs if you prefer juicier meat. For the pasta, I recommend something like penne or rotini that holds sauce well.
- 4 boneless, skinless chicken breasts
- 3 cups chicken broth (preferably low sodium)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces dry pasta (penne, rotini, or shells)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: fresh parsley for garnish
Instructions
- Begin by heating the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning, then sear them for 2-3 minutes on each side until golden brown. This step locks in flavor and adds depth to the dish.
- Transfer the seared chicken to your crockpot. Pour in the chicken broth and sprinkle the minced garlic over the top.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
- Add the dry pasta directly into the crockpot, stirring gently to combine.
- Pour the heavy cream and stir in the grated Parmesan cheese. Mix everything well to coat the pasta and chicken in the creamy sauce.
- Cover and cook on high for another 20-30 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Once ready, taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
