Ingredients

The following ingredients have 4 Servings
  • 2 to 2 1/2 pounds boneless, skinless raw chicken breast tenders
  • 2 cups heavy cream
  • 1 1/2 cups chicken broth or stock (low sodium recommended)
  • 1/4 cup butter, sliced (unsalted butter recommended)
  • 8 ounces cream cheese (cubed)
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon white or black pepper
  • 1/4 teaspoon garlic powder
  • 1 pound uncooked rigatoni pasta
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh chopped parsley for garnish (optional)

Instruction

  • Place the chicken breast in a large slow cooker. Pour the heavy cream and chicken broth over the chicken breast. Add the sliced butter, cubed cream cheese, Italian seasoning, salt, pepper, and garlic powder.
  • Cover the slow cooker with the lid and cook on high for 3 hours or low for 5 hours until the chicken is cooked through and fork tender.
  • Remove the chicken from the slow cooker and place on a large plate. Whisk the sauce in the slow cooker until smooth. Shred the chicken with forks, then add back to the slow cooker.
  • Add the uncooked rigatoni and the Parmesan cheese. Re-cover the slow cooker with the lid and cook on high for 30 minutes or until the pasta is tender.
  • Serve hot with fresh parsley for garnish if desired.