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Description
A simple and creamy crockpot recipe for garlic parmesan chicken pasta, perfect for a weeknight dinner.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (16 ounce) package penne pasta
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth.
- Stir in the Parmesan cheese, garlic powder, salt, and pepper.
- Pour the soup mixture over the chicken in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
- About 30 minutes before serving, cook the penne pasta according to package directions. Drain well.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker and stir to combine with the sauce.
- Add the cooked penne pasta to the slow cooker and stir until the pasta is coated with the sauce.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker sauce, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- You can add steamed broccoli or peas to the pasta for extra vegetables.
- Adjust seasonings to your preference.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 150mg