Easy Parmesan Chicken Pasta made with creamy garlic sauce, tender chicken, and fresh Parmesan. A comforting crockpot dish perfect for busy nights.

Scale

700g boneless, skinless chicken breasts

Low-sodium chicken broth

6–8 cloves minced garlic

1 tbsp Italian seasoning

Salt and black pepper to taste

1 block (225g) full-fat cream cheese, cubed

1 cup freshly grated Parmesan cheese

450g short pasta (penne, rigatoni)

Fresh parsley for garnish

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1. Place chicken, broth, garlic, and seasonings in the slow cooker.

2. Cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender.

3. Remove and shred the chicken. Meanwhile, cook pasta separately according to package directions.

4. Whisk the cubed cream cheese and grated Parmesan into the liquid in the slow cooker until a smooth sauce forms.

5. Return the shredded chicken to the sauce, then add the drained pasta and toss gently to combine.

6. Garnish with fresh parsley and serve immediately.

For creamier sauce, add a splash of heavy cream.

Use fresh Parmesan cheese for the best flavor and texture.

Feel free to add vegetables like spinach or sun-dried tomatoes for extra flavor.