Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup uncooked pasta (such as rotini or penne)
- Salt and pepper to taste
- Fresh basil, for garnish
If you’re looking to make the dish a little lighter, feel free to substitute half-and-half for the heavy cream. You can also use whole wheat pasta for added fiber. The beauty of this recipe is its adaptability, much like the flexible cooking style I learned from my grandmother.
Instructions
- Start by placing the chicken breasts in the bottom of your crock pot. Season them with salt, pepper, and Italian seasoning.
- Add the diced onion and minced garlic over the chicken, followed by the crushed tomatoes and chicken broth.
- Set your crock pot to cook on low for 6-7 hours or high for 3-4 hours. This is where the magic happens as the flavors meld together.
- About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Add the heavy cream, Parmesan cheese, and uncooked pasta to the soup. Stir well to combine.
- Continue cooking on high for an additional 30 minutes, or until the pasta is cooked to your liking.
- Once ready, taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil.
As you prepare this dish, remember that cooking is as much about intuition as it is about following instructions. Feel free to add more garlic or cheese if that’s what your taste buds desire – that’s something my abuela would certainly approve of!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International