Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups uncooked pasta (penne or rotini work best)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (10.5 oz) cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt & pepper to taste
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Optional: spinach, mushrooms, or sun-dried tomatoes
⏲️ Instructions
- Layer the base
Place the chicken breasts in the slow cooker. Season with garlic powder, onion powder, paprika, salt, and pepper. - Add liquids
Pour in the chicken broth, heavy cream, and cream of chicken soup. Stir gently to combine. - Cook the chicken
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender. - Shred the chicken
Remove the chicken, shred it with two forks, then return it to the slow cooker. - Add pasta (no boiling needed!)
Stir in the uncooked pasta. Make sure it’s mostly submerged in the liquid. - Finish cooking
Cover and cook on high for 20–30 minutes, stirring occasionally, until the pasta is tender. - Make it creamy & cheesy
Stir in butter, mozzarella, and Parmesan cheese. Mix until melted and creamy. - Optional add-ins
Toss in spinach or other extras at the end and let them wilt for a few minutes.
💡 Tips for Best Results
- If the sauce thickens too much, add a splash of warm broth or milk.
- For extra flavor, use rotisserie chicken instead—just skip the first cooking step.
- Want a kick? Add crushed red pepper flakes or a dash of hot sauce.
🍽️ What You Get
A rich, velvety pasta dish with tender shredded chicken and perfectly cooked noodles—all made in one pot with zero pre-boiling.