Ingredients
Equipment
Method
Slow-cook the chicken
- Place the boneless skinless chicken breasts in the slow cooker. Spread them into a single layer so they cook evenly.
- Add the cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning to the slow cooker. Stir just enough to combine, then make sure the chicken is mostly covered by the liquid.
- Cook on low for 4–5 hours or high for 2–3 hours until the chicken is tender. Look for easily shreddable meat and a gently bubbling sauce around the edges.
Make the creamy sauce and finish
- Remove the chicken and shred it with two forks. The shreds should be strands you can toss through the sauce without large chunks.
- Stir in the cubed cream cheese, grated Parmesan cheese, and heavy cream until fully smooth and melted. Watch for the sauce to turn glossy and thick, with no cream cheese lumps.
- Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni, tossing to coat evenly. Stop when pasta is evenly coated and the sauce clings to the noodles.
- Serve immediately and garnish with fresh parsley and extra Parmesan if desired. Finish with a light, visible topping for fresh color and aroma.
Notes
For the smoothest sauce, cube the cream cheese so it melts quickly when stirred into the hot slow-cooker liquid. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently on low so the sauce stays creamy (add a splash of chicken broth if it thickens). Freezing is not recommended because the dairy sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce Parmesan slightly.