Description
This Slow Cooker Creamy Chicken and Penne recipe offers a comforting and effortless meal combining tender boneless chicken breasts simmered in a rich, creamy sauce with penne pasta. Cooked entirely in the slow cooker, this dish is perfect for a hands-off dinner that yields a flavorful, hearty meal loved by the whole family.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken breasts
- 3 cups heavy cream
- 1 cup chicken broth
- ¼ cup butter
- 1 tablespoon garlic puree
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Pasta and Finishing
- 10 oz penne pasta, uncooked
- ½ cup shredded Parmesan cheese
- ½ tablespoon parsley flakes
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker (Crock Pot) with cooking spray to prevent sticking and easier cleaning.
- Layer Ingredients: Place the boneless, skinless chicken breasts in a single layer on the bottom of the slow cooker. Pour heavy cream and chicken broth evenly over the chicken, then add butter, garlic puree, salt, and black pepper on top.
- Cook Chicken: Cover the slow cooker with the lid and set it to HIGH. Allow the chicken to cook for 2 hours, letting it become tender in the creamy liquid.
- Shred Chicken and Add Pasta: After 2 hours, remove the chicken breasts and shred them using two forks. Add the uncooked penne pasta and shredded Parmesan cheese back into the slow cooker and stir well to combine with the sauce.
- Cook Pasta: Cover and continue cooking on HIGH for an additional 30 minutes to cook the pasta thoroughly in the creamy sauce.
- Combine and Finish: Return the shredded chicken to the slow cooker, add parsley flakes, and stir to combine. Cover and cook for a final 10 minutes to meld flavors and warm through.
- Serve: Turn off the slow cooker and serve the creamy chicken and penne hot, garnished as desired.
Notes
- For added vegetables, consider adding chopped spinach or mushrooms when adding the pasta for extra nutrition and flavor.
- Use freshly grated Parmesan for better flavor impact when possible.
- If you prefer a thicker sauce, remove the lid for the last 10 minutes of cooking to allow some liquid to evaporate.
- Adjust seasoning with extra salt and pepper to taste before serving.
- Ensure the penne pasta is fully submerged in the sauce for even cooking.
