Slow Cooker Garlic Creamy Chicken Pasta
Tender chicken slow-cooked in a rich garlic cream sauce, finished with cream cheese, Parmesan, and melted mozzarella, then tossed with protein-packed Banza pasta for an easy, comforting family dinner.
Servings 6
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons unsalted butter melted
- 4 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 1½ cups grated Parmesan cheese
- 1 –1½ cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 ounces Banza pasta cooked according to package directions
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the chicken breasts in the bottom of a slow cooker in an even layer.
- In a small bowl, stir together the melted butter, garlic, onion, Italian seasoning, salt, and black pepper. Pour the mixture evenly over the chicken.
- Pour the chicken broth and heavy cream over the chicken. Cover and cook on LOW for 3½–4 hours or HIGH for 2–2½ hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker, shred it with two forks, then return it to the sauce and stir to combine.
- Add the softened cream cheese and stir until completely melted and smooth.
- Stir in the Parmesan cheese until fully incorporated.
- Add the cooked and drained Banza pasta and gently stir until evenly coated in the sauce.
- Sprinkle the mozzarella cheese evenly over the top. Cover and let sit for 5–10 minutes, until the cheese is melted.
- Garnish with fresh parsley and serve warm.