Chicken, Pasta, and Creamy Sauce
Ingredients:
– 4 boneless, skinless chicken breasts (about 600–800 g / 1.3–1.8 lb)
– 300–350 g (about 3–4 cups) pasta (fusilli/rotini or similar) — uncooked
– 2 cups (480 ml) chicken broth
– 1 cup (240 ml) heavy cream or whole milk (or 1/2 cup cream + 1/2 cup milk)
– 1 cup (about 100–120 g) shredded cheese (cheddar, mozzarella, or a blend)
– 1 small onion, finely chopped
– 2–3 garlic cloves, minced
– 2–3 tbsp butter or 1–2 tbsp olive oil
– 1/4 cup (60 g) cream cheese (optional for extra creaminess)
– 1–2 tbsp cornstarch mixed with 2–3 tbsp water (optional, to thicken)
– 1–2 tsp seasoning blend or a mix of salt, black pepper, onion powder, and mild paprika
– 1–2 tsp dried herbs (thyme, parsley, or Italian seasoning)
– 1–2 tbsp lemon juice or white vinegar (optional, to balance flavors)
– Fresh parsley, chopped, for garnish
Notes: Quantities are flexible and can be adjusted to taste or serving size.
Directions (Crockpot / slow cooker method):
1. Prepare the chicken:
– Season the chicken breasts with salt, pepper, and a little of the seasoning mix. For faster, more even cooking, slice each breast in half horizontally if desired.
2. Sauté onion and garlic (optional but recommended for better flavor):
– In a skillet over medium heat, melt the butter or heat the oil. Sauté the chopped onion until translucent (3–4 minutes), add the garlic and cook 30–60 seconds. Transfer this mixture to the slow cooker.
3. Assemble in the slow cooker:
– Place the dry pasta in the bottom of the slow cooker and spread evenly. Arrange the seasoned chicken breasts on top. Pour the chicken broth and cream over the pasta and chicken so the pasta is partially covered. Add the sautéed onion/garlic mixture, cream cheese (if using), and half of the shredded cheese (reserve the rest for finishing). Add lemon juice and the remaining seasonings.
4. Cook:
– Cover and cook on Low for 3.5–4 hours or on High for 2–2.5 hours, until the chicken is cooked through and the pasta is tender. Cooking time can vary by slow cooker model and chicken thickness — check doneness after about 1.5–2 hours.
5. Finish the sauce and thicken if needed:
– Near the end of cooking, remove the chicken and shred or slice it, then return it to the pot. If the sauce is too thin, whisk the cornstarch with a little cold water until smooth, then stir into the crockpot and cook on High for 10–15 minutes until thickened. Stir in the remaining cheese until melted and combined.
6. Serve:
– Serve warm garnished with chopped fresh parsley. Add a squeeze of lemon or a pinch of red pepper flakes if desired.
