Crockpot Garlic Parmesan Chicken Pasta

Ingredients:

4 boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
8 oz pasta (penne, fettuccine, or your choice)
1 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

Directions:

Prepare the Crockpot:
Place the chicken breasts at the bottom of your crockpot. Pour the chicken broth and heavy cream over the chicken.
Add Seasonings and Garlic:
Add the minced garlic, grated Parmesan cheese, garlic powder, onion powder, dried basil, dried thyme, dried oregano, salt, and pepper. Stir gently to combine.
Cook the Chicken:
Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken:
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine with the sauce.
Cook the Pasta:
About 30 minutes before the chicken is done, cook the pasta according to the package instructions. Drain and set aside.
Combine and Serve:
Add the cooked pasta to the crockpot and stir until well coated with the garlic Parmesan sauce. Stir in the shredded mozzarella cheese until melted and creamy.
Garnish and Serve:
Serve the garlic Parmesan chicken pasta hot, garnished with freshly chopped parsley.

Prep Time: 15 minutes | Cook Time: 5-6 hours | Total Time: 5-6 hours 15 minutes
Kcal: Approx. 450 per serving | Servings: 6