Crockpot Garlic Parmesan Chicken Pasta

• servings: 8 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

2-3 boneless, skinless chicken breasts (about 1.5 pounds)

1 bottle (12 ounces) parmesan garlic sauce (see notes)

1 cup grated parmesan cheese

4 ounces cream cheese

1/4 cup milk (2% or whole milk is best)

1 box (16 oz) rotini pasta

Directions

Spray the insert of the crockpot with nonstick cooking spray. Add the chicken, parmesan garlic sauce, parmesan cheese, and cream cheese into the crockpot.

Fill the empty parmesan garlic sauce bottle with the milk and shake it really good to get the remaining sauce out of it. Pour this over the chicken and other ingredients in the crockpot.

Cover with the lid and cook on LOW heat for 6-8 hours or on HIGH for 3-4 hours.

Shred the chicken with two forks and stir everything together well. * Tip : Use an electric hand mixer to blend and shred the chicken right in the crockpot. This shred the chicken perfectly!

Meanwhile, cook pasta according to package directions (to your preferred preference - al dente pasta or softer). Drain the pasta in a colander but do not rinse it. Stir the cooked pasta into the parmesan chicken mixture inside the crockpot until well combined.* If you find that it's too thick for your liking, simply reserve some of the pasta water and add a little bit at a time until the desired consistency is reached. You can also add some milk or chicken broth instead of the pasta water. You may not use all the pasta and that's fine.

Serve warm and enjoy!