Creamy Slow Cooker Chicken Pasta
An Irresistibly Rich, Cheesy, No-Boil Comfort Dish
Ingredients:
2 cups cooked chicken breast, shredded or diced
3 cups uncooked pasta (penne or rotini work best)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
1 cup heavy cream
1 ½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil or butter
Fresh parsley, chopped (for garnish)
Instructions:
Lightly grease the slow cooker with olive oil or butter to prevent sticking.
Add the uncooked pasta, shredded chicken, minced garlic, and Italian seasoning.
Pour in the chicken broth, cream of chicken soup, and heavy cream. Stir everything gently to combine.
Cover and cook on low for 2–3 hours or until the pasta is tender, stirring once or twice if possible.
Once the pasta is fully cooked, stir in the cheddar cheese and Parmesan cheese until melted and creamy.
Season with salt and black pepper to taste.
Let it sit for 5–10 minutes to thicken slightly before serving.
Garnish with fresh parsley and serve warm.
Serving Suggestion:
Pair this creamy pasta with a crisp green salad or garlic bread for a complete and satisfying meal.
Pro Tip:
For extra flavor, add sautéed mushrooms, spinach, or crispy bacon bits before serving.
