Creamy Chicken Pasta
A rich and creamy chicken pasta dish cooked in the crockpot, featuring tender chicken, cheesy sauce, and perfectly cooked pasta with minimal effort.
Ingredients
For the Base
- 2 cups chicken breast, chopped Boneless, skinless chicken breast preferred.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
For the Pasta & Liquid
- 8 ounces pasta (penne or rotini) Other short pasta can be used if necessary.
- 1 cup chicken broth Low-sodium recommended.
For the Sauce
- 1 cup heavy cream For a lighter alternative, use half-and-half.
- 1 cup parmesan cheese, grated Freshly grated is best for melting.
To Season & Serve
- to taste salt and pepper Add according to personal preference.
- for garnish fresh parsley Chopped for serving.
Instructions
Preparation
- Place the chopped chicken, diced onion, and minced garlic in the crockpot. Sprinkle the Italian seasoning over and stir gently to combine.
Adding Pasta and Liquid
- Add the uncooked pasta on top of the chicken mixture and pour in the chicken broth. Stir once to combine.
Cooking
- Cover and cook on low for 4-6 hours, checking for doneness at the 4-hour mark.
- If pasta is still firm, continue cooking for up to 6 hours.
Finishing Touches
- About 30 minutes before serving, stir in the heavy cream and grated parmesan cheese. Recover and let it cook on low.
Serving
- Taste and season with salt and pepper as needed. Let the dish rest for 5 minutes before serving.
- Scoop into bowls and garnish with fresh parsley.
Notes
Use low setting to prevent the chicken from drying, and avoid lifting the lid often to maintain temperature. Pasta absorbs sauce when stored, so add a little broth or milk when reheating to restore creaminess.