Description
A delicious creamy pasta dish featuring tender chicken and fresh broccoli!
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 3 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine pasta
- 1 ½ cups heavy cream
- 4 oz cream cheese (cubed)
- ¾ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 ½ cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place diced chicken breasts into the crock pot. Season with salt, pepper, and minced garlic. Pour in chicken broth and add butter on top.
- Cover and cook on low for 4–5 hours, or until the chicken is fully cooked and tender.
- Stir in the cream cheese and heavy cream. Let melt for about 15 minutes, then stir in Parmesan cheese until sauce is smooth.
- Boil fettuccine on the stovetop until al dente. Drain well.
- Add the cooked pasta and broccoli florets to the slow cooker. Stir gently to combine.
- Cover and cook on low for an additional 20–30 minutes, until broccoli is tender and pasta is well-coated.
- Serve warm, garnished with more Parmesan and fresh parsley if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add other vegetables like carrots or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg