Description
This Slow Cooker Creamy Chicken and Penne recipe combines tender, juicy chicken breasts with a luscious creamy sauce, cooked low and slow for a flavorful and comforting pasta dish. Perfect for an easy, hands-off meal that brings rich flavors to your table with minimal effort.
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken breasts
Dairy
- 3 cups heavy cream
- ½ cup shredded Parmesan cheese
- ¼ cup butter
Liquids
- 1 cup chicken broth
Seasonings and Herbs
- 1 tablespoon garlic puree
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ tablespoon parsley flakes
Pasta
- 10 oz penne pasta, uncooked
Instructions
- Prepare Crock Pot: Spray the inside of the Crock Pot with cooking spray to prevent sticking. Place the chicken breasts in a single layer on the bottom of the slow cooker.
- Add Liquid Ingredients and Seasonings: Pour the heavy cream and chicken broth evenly over the chicken. Add the butter, garlic puree, salt, and black pepper into the slow cooker.
- Cook Chicken: Cover the slow cooker and set it to cook on HIGH for 3 hours to allow the chicken to become tender and infused with the creamy sauce.
- Shred Chicken and Add Pasta: After 2 hours of cooking, remove the chicken breasts and shred them using two forks. Add the uncooked penne pasta and shredded Parmesan cheese to the slow cooker and stir to combine well.
- Continue Cooking Pasta: Cover and cook for an additional 30 minutes on HIGH, allowing the pasta to absorb the flavors and soften perfectly.
- Combine and Finish: Stir the shredded chicken back into the creamy sauce with the pasta. Sprinkle parsley flakes over the dish and cover to cook for 10 more minutes to meld flavors before turning off the slow cooker.
- Serve: Once done, serve the creamy chicken and penne immediately while hot and enjoy a hearty, comforting meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can add vegetables such as spinach or mushrooms for extra nutrition.
- Use low-sodium chicken broth to reduce salt content.
- If you want a thicker sauce, remove the lid during the last 10-15 minutes of cooking to allow some liquid to evaporate.
- This recipe is best served immediately but can be stored in the refrigerator for up to 3 days.
