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For this dish, I use 1.5 pounds of boneless, skinless chicken breasts. This type of chicken cooks well in the crockpot and stays tender. You’ll also need 8 ounces of penne pasta, but feel free to choose any pasta you like. The pasta absorbs the sauce, making each bite rich and tasty. Creaminess is key in this recipe. I add 1 cup of heavy cream and 1 cup of softened cream cheese. These two ingredients create a rich base for the sauce. The cream cheese melts into the mix, adding a smooth texture. You will also need 1 cup of grated Parmesan cheese. This cheese gives a nice flavor that pairs well with the chicken and pasta. To add flavor, I use a few simple spices. You need 3 cloves of minced garlic for a strong taste. Italian seasoning brings warmth and depth to the dish; just 1 teaspoon is enough. Finally, don’t forget to season with salt and pepper to taste. These spices make the dish come alive and balance the creaminess perfectly. Start by placing the chicken breasts in the crockpot. Make sure they are boneless and skinless. Season the chicken with salt and pepper. Sprinkle one teaspoon of Italian seasoning on top. This adds great flavor to the chicken. In a medium bowl, whisk together the chicken broth, heavy cream, cream cheese, and minced garlic. Mix until smooth. Pour this creamy sauce over the chicken in the crockpot. Cover it and cook on low for 4 to 5 hours. The chicken should be tender and shred easily with a fork. Once the chicken is cooked, remove it from the crockpot. Shred the chicken using two forks and return it to the pot. Now, add the uncooked pasta and frozen peas. Stir everything together well. Cover the crockpot again and cook on low for another 30 to 40 minutes. Check if the pasta is tender. Finally, stir in the grated Parmesan cheese. Adjust the seasoning with more salt and pepper if needed. Serve hot with fresh parsley on top for a nice touch. To make your dish extra creamy, use full-fat cream cheese. It melts better and gives a smooth texture. When you add the cheese, stir it well until it blends in completely. You can mix the heavy cream with some pasta water before adding it to the sauce. This helps keep the sauce rich and creamy. Herbs can elevate your dish. Fresh parsley adds a nice touch at the end. You can also try basil or thyme for a different flavor. Adding these herbs early in cooking lets their taste blend in. If you love garlic, add more than three cloves for an extra kick. A common mistake is overcooking the chicken, making it dry. Cook it just until it shreds easily. Be careful not to add the pasta too early. If you do, it may become mushy. Lastly, always taste before serving. Adjust salt and pepper to your liking for the best flavor. {{image_2}} You can switch out penne for any pasta you like. For a fun twist, try rotini or fusilli. They hold the sauce well and add nice texture. If you want a lighter dish, use whole wheat or gluten-free pasta. Just adjust the cooking time since different pasta types cook at different rates. Adding veggies can make this dish even better. Think about bell peppers, spinach, or broccoli. These not only add color but also boost nutrition. Chop them small and toss them in the crockpot with the pasta. They will cook and blend well with the sauce. You can also use frozen mixed veggies for a quick fix. If chicken isn't your thing, you can use turkey or even shrimp. Turkey gives a similar taste and texture. Shrimp cooks quickly, so add it in the last 10 minutes of cooking. For a vegetarian option, use chickpeas or tofu. Just make sure to adjust the cooking time for these proteins to stay tender. To store your Crockpot Creamy Chicken Pasta, let it cool first. Use an airtight container for best results. This helps keep the pasta fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. Reheating is simple. You can use a microwave or a stove. If using a microwave, place the pasta in a bowl. Cover it with a lid or wrap to keep moisture in. Heat it for one to two minutes. Stir halfway through to ensure even warmth. On the stove, use a pan over low heat. Add a splash of water or broth to keep it creamy. Stir often until heated through. Freezing is a great option for longer storage. Place the cooled pasta in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. Label the container with the date and name of the dish. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. Yes, you can use frozen chicken breasts. Just remember to cook it longer. If you start with frozen chicken, add an extra hour to the cooking time. This helps the chicken cook fully and stay juicy. To make this recipe lighter, you can swap heavy cream for half-and-half or milk. You can also use low-fat cream cheese. Another option is to reduce the amount of cheese or use a lighter pasta. These changes cut calories while keeping the dish tasty. You can serve this dish with a simple salad or steamed veggies. Garlic bread pairs well too. If you want more protein, add grilled chicken or shrimp as a side. These options balance the meal and add more flavor. This blog post showed you how to make Crockpot Creamy Chicken Pasta. We covered key ingredients, like chicken, pasta, cream, and cheese. I shared easy steps for cooking and tips for creaminess and flavor. You learned about fun variations and how to store leftovers. When you make this dish, you can enjoy it in many ways. Remember, cooking should be fun and tasty. So, try new ingredients and enjoy your meals!

Crockpot Creamy Chicken Pasta

Dive into the delicious world of Crockpot Creamy Chicken Pasta! This simple recipe combines tender chicken, creamy sauce, and your favorite pasta for a comforting meal perfect for any night. With just a few ingredients and effortless cooking, you'll have a hearty dish ready to enjoy in no time. Click through for detailed instructions and tips to make this creamy delight your new family favorite!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

2 cups chicken broth

1 cup heavy cream

1 cup cream cheese, softened

3 cloves garlic, minced

1 teaspoon Italian seasoning

8 oz penne pasta (or any pasta of choice)

1 cup grated Parmesan cheese

1 cup frozen peas

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Place the chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.

    In a medium bowl, whisk together the chicken broth, heavy cream, cream cheese, and minced garlic until smooth. Pour this mixture over the chicken in the crockpot.

      Cover the crockpot and cook on low for about 4-5 hours, or until the chicken is cooked through and easily shreds with a fork.

        Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back to the crockpot.

          Add the uncooked pasta and frozen peas to the mixture in the crockpot. Stir well and cover. Cook on low for an additional 30-40 minutes, or until the pasta is cooked to your desired tenderness.

            Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.

              Serve hot, garnished with fresh parsley.

                Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6