Crockpot Garlic Parmesan Chicken Pasta

1. Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups low-sodium chicken broth
• 12 oz fettuccine or linguine pasta
• 1/2 cup Parmesan cheese, freshly grated
• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped

Directions:

1. Place chicken breasts in the crockpot and drizzle with olive oil. Add minced garlic, Italian seasoning, salt, and pepper.
2. Pour chicken broth over the chicken. Cover and cook on low for 4 hours until chicken is tender.
3. Remove chicken from the crockpot and shred with two forks. Set aside.
4. Break the pasta in half and add to the crockpot in the remaining broth. Increase heat to high and cook for about 30 minutes or until pasta is tender.
5. Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce thickens.
6. Add the shredded chicken back to the crockpot. Stir in fresh parsley and serve warm.

Prep Time: 15 minutes | Cooking Time: 4 hours 45 minutes | Total Time: 5 hours | Kcal: 590 | Servings: 6