A creamy, garlicky slow-cooked dinner made with juicy chicken, parmesan, and tender pasta — a true one-pot comfort meal.

Scale

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into pieces

1 tsp garlic powder

1 tsp Italian seasoning

½ tsp salt

¼ tsp black pepper

4 cloves garlic, minced

4 cups low-sodium chicken broth

1 lb rigatoni or penne pasta

4 cups fresh broccoli florets

½ cup heavy cream

1 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

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1. Season chicken and brown briefly in a skillet with olive oil.

2. Transfer to crockpot and add garlic and broth.

3. Cover and cook on low for 3–4 hours or high for 2 hours.

4. Add pasta and broccoli; cook 30–40 minutes more until tender.

5. Stir in cream and parmesan until creamy.

6. Adjust seasoning and garnish with parsley.

Add extra broth for a thinner sauce.

For extra richness, stir in 1 tbsp cream cheese.

Use gluten-free pasta if needed (adjust liquid ratio).