Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces pasta (penne or rotini work great)
- Chopped parsley for garnish
Instructions
- Begin by finely chopping the garlic and grating the Parmesan cheese to prepare for your crockpot garlic parmesan chicken pasta.
- Place the chicken breasts in the crockpot. Sprinkle the minced garlic, grated Parmesan cheese, Italian seasoning, salt, and pepper over the chicken. Pour in the heavy cream.
- Cover the crockpot and cook on low for about 4-6 hours, or until the chicken is tender and easily shreds with a fork. Add the uncooked pasta during the last 30 minutes.
- Once cooked, gently stir everything together, adjust seasoning if necessary, and serve garnished with freshly chopped parsley.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 2 months and reheat on the stove or microwave.
- This dish pairs well with a fresh green salad, garlic bread, or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: Italian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 serving
- Calories: 650 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg