Ingredients
Equipment
Method
Slow-cook the chicken
- Place the chicken breasts into the slow cooker. Make sure they’re in a single layer for even cooking.
- Add the cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning to the slow cooker. Stir gently so everything is combined.
- Cook on low for 4–5 hours or on high for 2–3 hours until the chicken is tender. The sauce should be bubbling around the edges.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the cooker later once the sauce is smooth.
Make it creamy and combine
- Stir the cubed cream cheese, grated Parmesan, and heavy cream into the slow cooker sauce until fully smooth and melted. Keep stirring until you don’t see any cream cheese lumps.
- Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni. Toss to coat evenly in the sauce.
- Serve right away with extra Parmesan and fresh parsley for garnish. Finish with a visible sprinkle of Parmesan on top.
Notes
For best texture, cook the pasta separately and add it at the end so it doesn’t get soft in the slow cooker. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if needed. Freezing is not recommended because the creamy sauce can separate when thawed. If you want a lighter version, swap the heavy cream for half-and-half and use low-fat cream cheese.