Skip to content
Menu
Crock Pot Garlic Parmesan Chicken Pasta
Main

Crock Pot Garlic Parmesan Chicken Pasta

4 h 30 minServes 6Nutri-Score C€€
from @fooddudescook4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breasts (large, fresh or frozen)Meat2 pieces
  • garlic parmesan sauce (one jar)Pantry450 g
  • chicken brothPantry240 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • Italian seasoningSpices5 g
  • garlic powderSpices4 g
  • cream cheese (one block)Dairy225 g
  • rigatoni (cooked al dente)Grains450 g
  • frozen peas (one bag, frozen)Produce400 g
  • mozzarella (freshly shredded)Dairy200 g
  • parmesan (shaved)Dairy30 g
  • parsley (chopped)Produce5 g

per serving

Nutrition

565kcal

Carbs
63 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Spatula

step by step

Method

  1. Load the slow cooker

    • Place the chicken breasts in the slow cooker.
    • Pour the garlic parmesan sauce over the chicken.
    • Add the chicken broth to the empty sauce jar, shake well and pour it over the chicken.
    Step 1

  2. Season and mix

    • Season generously with salt and pepper.
    • Add the Italian seasoning and garlic powder.
    • Mix so the chicken is well coated, then set the cream cheese block on top.
    Step 2

  3. Cook the chicken

    • Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
    Step 3

  4. Shred the chicken

    • Shred the cooked chicken breasts with a shredder tool or two forks.
    • Return the shredded chicken to the slow cooker and mix with the sauce.
    Step 4

  5. Add pasta and peas

    • Add the cooked rigatoni on top of the chicken.
    • Add the frozen peas.
    • Mix everything so the pasta is coated with the sauce.
    Step 5

  6. Top with cheese and finish

    • Scatter the shredded mozzarella over the top.
    • Add the shaved parmesan and chopped parsley.
    • Cover and cook on warm for 15 minutes until the cheese melts.
    Step 6
Get Mezze