Description
This Slow Cooker Creamy Chicken and Penne recipe is a comforting and easy one-pot meal featuring tender chicken breasts simmered in a rich creamy sauce with penne pasta, Parmesan cheese, and aromatic herbs. Perfect for a hassle-free dinner, it combines simple ingredients cooked low and slow for a hearty family dish.
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 Garnish
- 10 oz penne pasta, uncooked
- ½ cup shredded Parmesan cheese
- ½ tablespoon parsley flakes
Instructions
- Layer Ingredients: Spray the inside of the slow cooker (Crock Pot) with cooking spray. Place the chicken breasts in a single layer at the bottom.
- Add Liquids and Seasoning: Pour the heavy cream and chicken broth over the chicken. Add butter, garlic puree, salt, and black pepper on top to build the sauce.
- Cook Chicken: Cover the slow cooker and cook on HIGH setting for 3 hours, allowing the chicken to become tender and absorb the creamy sauce flavors.
- Shred Chicken & Add Pasta: After 2 hours of cooking, carefully remove the chicken breasts and shred them using two forks.
- Continue Cooking Pasta: Add uncooked penne pasta and shredded Parmesan cheese into the slow cooker. Stir well to combine with the sauce.
- Cook Pasta: Cover and cook for an additional 30 minutes on HIGH, until the pasta is tender and has absorbed the creamy sauce.
- Combine & Finish: Return the shredded chicken to the slow cooker, sprinkle parsley flakes on top, and stir to combine evenly.
- Final Cook: Cover and cook for a further 10 minutes on HIGH to blend flavors together.
- Serve: Turn off the slow cooker and serve the creamy chicken and penne immediately.
Notes
- For a lower-fat version, substitute half-and-half for heavy cream but expect a thinner sauce.
- Use gluten-free penne pasta to make this dish gluten-free.
- If you prefer thicker sauce, remove the lid in the last 10 minutes to let some liquid evaporate.
- Fresh parsley can be used instead of dried parsley flakes for a brighter flavor.
- Ensure chicken is cooked through and tender before shredding for best texture.
