Ingredients
Method
Prepare the Chicken
- Season the chicken breasts evenly with kosher salt and black pepper. Place them in the bottom of a 6-quart or larger slow cooker.
Make the Sauce
- Pour the entire bottle of Parmesan garlic sauce over the chicken.
- Pour the milk into the empty sauce bottle, screw the cap on, and shake well to collect any remaining sauce. Pour this milk-sauce mixture into the slow cooker.
- Add the softened cream cheese and grated Parmesan cheese. Stir gently to combine everything and ensure the chicken is coated with the sauce.
Slow Cook
- Cover and cook on HIGH for 2 to 3 hours, or on LOW for 3 to 4 hours, until the chicken is tender and easily shreds.
Shred and Finish
- Carefully transfer the cooked chicken to a cutting board. Shred it with two forks or dice into bite-sized pieces. Return the shredded chicken to the slow cooker and stir into the sauce.
- While the chicken rests, cook the pasta according to package directions until al dente. Drain well.
- Add the drained pasta to the slow cooker and stir until everything is evenly combined. Serve hot, garnished with extra Parmesan cheese if desired.
Nutrition
Notes
For a lighter version, use low-fat cream cheese and milk. This dish can be stored in an airtight container in the fridge for up to 3 days. To make ahead, prepare the sauce and chicken, then refrigerate overnight; cook as directed the next day. Avoid overcooking the pasta – cook it just until al dente so it doesn't get mushy in the sauce. Serve with a simple green salad and crusty bread to round out the meal. If you prefer a thicker sauce, let the slow cooker sit uncovered for 10 minutes after cooking.