Slow Cooker Creamy Chicken Pasta

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup frozen peas (optional)
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 12 ounces penne or rotini pasta
• 1 tablespoon olive oil
• Fresh parsley, chopped for garnish
• Additional Parmesan cheese for serving

Instructions

1. Season the chicken breasts generously with salt, pepper, Italian seasoning, and paprika.
2. In the slow cooker, place the seasoned chicken breasts. Add the chopped onion and minced garlic, spreading them evenly over the chicken.
3. Pour in the chicken broth and heavy cream. Stir gently to combine, ensuring the chicken is submerged as much as possible.
4. Cover the slow cooker and set it to low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
5. After cooking, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
6. About 20 minutes before serving, cook the pasta according to package instructions in a pot of salted, boiling water until al dente. Drain and toss with olive oil.
7. Add the cooked pasta to the slow cooker, along with the frozen peas if using. Stir everything together until the pasta is coated in the creamy sauce.
8. Stir in the grated Parmesan cheese until melted and combined.
9. Garnish with fresh parsley and additional Parmesan cheese. Serve hot and enjoy your Slow Cooker Creamy Chicken Pasta!