Place 2 large boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker.
Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder (this is the total amount of seasoning for both chicken breasts, not per chicken breast - but feel free to season how you like.)
In a large bowl, stir together 1 1/2 cups heavy cream, 1/2 cup chicken stock, 3/4 cup fresh grated parmesan cheese, 2 cloves garlic, minced and 1/2 teaspoon black pepper.
Pour the sauce on top of the chicken.
Place the 4 ounces (½ block) cream cheese, cubed and 2 Tablespoons salted butter, cubed around the cooker.
Cover and cook for 4-6 hours on low or 2-4 hours on high. If cooking on high, make sure to check that it doesn’t burn, I recommend low heat for this step.
During the last hour of cooking time, take out the chicken and shred it. Add it back to the cooker.
Add the 4 ounces penne pasta, cooked al dente and stir everything together.
In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water, and stir it into the cooker.
Place on high and continue to cook for 30-45 minutes until thickened, stirring every 15 minutes. Serve immediately.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: I have this set at 4 servings since this recipe can make 4 smaller size servings or 2 larger ones.