Slow Cooker Rigatoni Chicken Alfredo

• servings: 8 servings
• active time: 20 minutes
• total time: 6 hours 50 minutes

Ingredients

2 to 2 ½ lb boneless (skinless raw chicken breast tenders (or thin-sliced chicken breasts)

2 c heavy cream

1 ½ c chicken broth or stock (low sodium recommended)

¼ c butter (sliced (unsalted recommended)

8 oz cream cheese (cubed)

½ t Italian seasoning

½ t salt

¼ t black pepper

¼ t garlic powder

1 lb uncooked rigatoni pasta

½ c freshly grated Parmesan cheese

Optional: chopped fresh parsley for garnish

Directions

Place chicken meat in a large slow-cooker. Slowly add in the heavy cream and chicken broth. Add butter, cream cheese, Italian seasoning, salt, pepper, and garlic powder.

Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through and tender.

Remove chicken and place on a plate. Whisk the sauce in the slow cooker until smooth. Shred chicken with forks and return to the slow cooker.

Stir in rigatoni and Parmesan. Cover and cook on high for 30 minutes, checking after 20 minutes, until pasta is just tender.

Serve hot with parsley if desired.