Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced (about 2 tablespoons)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 12 ounces penne pasta (or your favorite pasta shape)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Gather all ingredients and measure them out for easy access during cooking.
  2. In a large skillet over medium-high heat
  3. Place the seared or raw chicken in a crock pot. Add minced garlic, Italian seasoning, salt, pepper, and chicken broth over the top.
  4. Cover and cook on low for about 4 hours or on high for about 2 hours, until chicken is cooked through and easily shreds with a fork.
  5. Once cooked, remove the chicken from the crock pot and shred it using two forks; then return it back into the pot.
  6. Stir in heavy cream and grated Parmesan cheese into the shredded chicken mixture until well combined.
  7. While mixing in cream and cheese sauce
  8. Fold cooked pasta into creamy garlic parmesan sauce in your crock pot gently until evenly coated with sauce.
  9. Garnish with fresh chopped parsley before serving hot!