Ingredients:

• 1 lb boneless, skinless chicken breasts

• 12 oz pasta (penne or rotini, uncooked)

• 4 cloves garlic, minced

• 2 cups chicken broth

• 1 cup heavy cream

• 4 oz cream cheese, softened

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 1 tbsp olive oil

• Optional garnish: chopped parsley

Instructions:

1. Place chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.

2. Add minced garlic, chicken broth, and heavy cream. Stir gently to combine.

3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through.

4. Remove chicken, shred with two forks, and return to the slow cooker.

5. Stir in cream cheese, mozzarella, Parmesan, and uncooked pasta. Mix well.

6. Cover and cook on HIGH for 20–30 minutes, stirring occasionally, until pasta is tender and the sauce is creamy.

7. Serve warm, garnished with chopped parsley.