Ingredients
Equipment
Method
Slow-cook the chicken
- Place the boneless skinless chicken breasts in the slow cooker. Lay them in an even layer so they cook tender all the way through.
- Add the cream of chicken soup, chicken broth, minced garlic, Italian dressing mix, and Italian seasoning to the slow cooker. Stir just enough to distribute the seasoning; the sauce should look creamy and speckled.
- Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender. Look for fork-tender meat that pulls easily.
Make the creamy Parmesan sauce
- Remove the chicken and shred with two forks. The strands should be soft and fully separated for easy mixing.
- Stir the cubed cream cheese, grated Parmesan cheese, and heavy cream into the slow cooker sauce until fully smooth and melted. Watch for no remaining cream cheese lumps and a glossy, thick texture.
Combine with pasta and serve
- Return the shredded chicken to the slow cooker and add the cooked penne or rigatoni, then toss to coat evenly in the sauce. The pasta should be evenly covered and creamy.
- Serve immediately, garnished with extra Parmesan and fresh parsley. Finish with visible Parmesan shavings and a light parsley scatter for color.
Notes
For the smoothest sauce, add the cream cheese and stir thoroughly until the mixture is fully melted before adding pasta. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently, adding a splash of chicken broth if it thickens. Freezing is not recommended because the cream-based sauce can separate when thawed. For a lighter option, use half-and-half in place of heavy cream and reduced-fat cream cheese.