Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 tablespoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1 cup freshly grated Parmesan cheese
- 12 ounces pasta of your choice (I love using penne or rotini)
- 1/4 cup chopped fresh parsley (optional, for garnish)
Feel free to substitute with what you have—chicken thighs can add extra juiciness, and whole wheat pasta can be a healthier choice. This flexibility is key to making cooking feel less like a chore and more like an enjoyable, creative process.
Instructions
- Place the chicken breasts in the bottom of your crockpot and pour the chicken broth over them.
- Add the minced garlic, garlic powder, onion powder, thyme, oregano, salt, and pepper to the crockpot. Stir slightly to combine.
- Cover and cook on low for 4-5 hours or until the chicken is fully cooked and tender.
- Once cooked, remove the chicken and shred it using two forks.
- Return the shredded chicken to the crockpot and add the cubed cream cheese and Parmesan cheese. Stir until the cheese is fully melted and the mixture is creamy.
- In the meantime, cook your pasta according to the package instructions until al dente. Drain and add to the crockpot.
- Mix the pasta into the creamy chicken sauce until well combined. If the mixture is too thick, you can add a bit more chicken broth to reach your desired consistency.
- Serve hot, garnished with fresh parsley if desired. Enjoy the comforting flavors that remind me of family meals with my abuela in Asheville!
The crockpot does most of the work here, making it a perfect recipe for those days when you want to set it and forget it, yet still enjoy a homemade meal by dinner time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International