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Ingredients:
1 lb boneless, skinless chicken breasts
16 oz penne pasta
1 can (10 oz) cream of chicken soup
1 package (8 oz) cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped, for garnish
Instructions:
In your crockpot, toss in chicken breasts, diced onion, minced garlic, cream of chicken soup, chicken broth, Italian seasoning, paprika, salt, and black pepper. Mix them together.
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken becomes tender and fully cooked.
Roughly 30 minutes before serving, cook the penne pasta following the instructions on the package until it’s al dente. Then, drain it and set it aside.
Take out the chicken breasts from the crockpot and shred them using two forks. Put the shredded chicken back into the crockpot.
Now, add softened cream cheese, shredded mozzarella cheese, and grated Parmesan cheese to the crockpot. Stir until the cheese melts and forms a creamy sauce.
Mix in the cooked penne pasta, ensuring it’s nicely coated with the creamy chicken sauce.
Serve it up right away, topped with some freshly chopped parsley.
Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours or 3-4 hours (plus 10 minutes prep)
Calories: 600 kcal | Servings: 4 servings