Crockpot Garlic Parmesan Rotini with Shredded Chicken
Slow-cooked chicken is shredded into a Parmesan garlic cream sauce, then mixed with separately boiled rotini. Bottle and pasta box sizes affect how saucy the six portions will be.
Ingredients
Main Ingredients
- 2-3 boneless, skinless chicken breasts thawed
- 1 bottle bottled Parmesan garlic sauce
- 1 cup milk
- 1 cup Parmesan cheese shredded
- 8 oz cream cheese 8-ounce bar
- 1 box rotini pasta dry
Optional seasoning and finish
- Salt and pepper optional, to taste
- extra Parmesan, Italian seasoning, and red pepper flakes optional, for serving
Instructions
Instructions
- Put the thawed chicken breasts in the slow cooker and pour over the entire bottle of Parmesan garlic sauce. Add the milk to the empty bottle, cap and shake, then pour into the cooker; add the shredded Parmesan and cream cheese.
- Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours. Remove the chicken when each thickest part reaches 165°F and shred it.
- Near the end of slow cooking, boil the whole box of rotini in salted water according to its package until al dente; drain. Stir the sauce until the cream cheese is fully blended.
- Switch off the cooker and fold in the shredded chicken and drained rotini until coated, transferring to a larger serving pan if needed. Season to taste, add optional toppings, and divide into 6 portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions on the stove or in the microwave to 165°F; do not reheat in the slow cooker.