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Crockpot Garlic Parmesan Chicken Pasta

Crockpot Garlic Parmesan Chicken Pasta That Heals the Soul

A comforting, creamy Crockpot Garlic Parmesan Chicken Pasta that's keto-friendly, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-3 pieces Boneless, Skinless Chicken Breasts
For the Broth and Sauce
  • 2 cups Chicken Broth Substitute with vegetable broth for a lighter taste.
  • 1 cup Garlic Parmesan Sauce Store-bought is convenient; homemade gives more control.
  • 1 tablespoon Italian Seasoning Mix of dried oregano and basil works as a substitute.
For Creaminess
  • 8 ounces Cream Cheese Low-fat options can lower calorie counts.
  • 1 cup Heavy Cream Use half-and-half for a lighter variant.
  • 1 cup Parmesan Cheese Freshly grated is recommended.
For the Pasta
  • 8 ounces Pasta Short, sturdy shapes like penne or rotini.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Garlic Parmesan Chicken Pasta
  1. Prep the crockpot by lightly spraying it with non-stick cooking spray.
  2. Add chicken breasts, chicken broth, garlic parmesan sauce, Italian seasoning, salt, pepper, and minced garlic to the crockpot.
  3. Cook on low for 4 to 6 hours or on high for 2.5 to 3.5 hours.
  4. Shred the cooked chicken and return to the crockpot.
  5. Incorporate cream cheese and heavy cream, stirring until smooth.
  6. Add uncooked pasta, cover, and cook on high for an additional 20 to 30 minutes.
  7. Stir well and serve hot, garnished with extra parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 1200mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently with added broth if needed.

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