Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (1 ounce) package dry Italian dressing mix
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 lb pasta (penne or fettuccine)
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Sprinkle with Italian dressing mix, Parmesan cheese, and minced garlic. Pour chicken broth over the chicken.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 3: Shred the chicken with two forks directly in the crockpot.
- Step 4: Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is melted and the sauce is smooth.
- Step 5: Cook pasta according to package directions. Drain the pasta and add it to the crockpot.
- Step 6: Stir well to combine the pasta with the chicken and sauce. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave with a splash of milk to keep the pasta creamy.
- Garnish with fresh parsley and a sprinkle of extra Parmesan cheese for an elegant presentation.
- Don't overcook the chicken, as it will become dry; shred it as soon as it reaches an internal temperature of 165°F for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American