Crock Pot Garlic Chicken Parmesan Pasta
Penne pasta in a creamy, garlicky sauce with tender, juicy chicken - all made in the Crock Pot.
Servings 4
Calories 808kcal
Ingredients
- 1 pound chicken tenderloins (or chicken breasts or thighs)
- 1 cup heavy cream
- 1 cup milk
- 1 cup grated parmesan cheese
- 8 ounce block cream cheese
- ½ cup chicken broth (can use low or no sodium)
- ¼ cup (½ stick) unsalted butter
- 4 garlic cloves, minced
- ½ Tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 3 cups dry penne pasta
- 3 Tablespoons chopped parsley (optional)
- ½ teaspoon red pepper flakes
Instructions
- Place 1 pound chicken tenderloins, 1 cup heavy cream, 1 cup milk, 1 cup grated parmesan cheese, 8 ounce block cream cheese, 1/2 cup chicken broth, 1/4 cup (½ stick) unsalted butter, 4 garlic cloves, minced, 1/2 Tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/2 teaspoon black pepper into a 4-5 quart crock pot.
- Cover and cook for 3-4 hours on low or 2-3 hours on high or until the chicken is tender. Mix throughout cooking to help the cream cheese and butter melt and get mixed in with the other ingredients.
- When done, shred or cut up the chicken.
- Cook the 3 cups dry penne pasta according to the package directions (until al dente). Drain the pasta.
- Add the cooked pasta into the crock pot. Stir until combined.
- Top with 3 Tablespoons chopped parsley and 1/2 teaspoon red pepper flakes (optional) then serve!
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.
Nutrition
Calories: 808kcal | Carbohydrates: 48g | Protein: 51g | Fat: 46g | Sodium: 1422mg | Fiber: 2g | Sugar: 9g
