1
In a large pot, cook penne pasta according to package directions in lightly salted water. (Cook al dente so the pasta is slightly firm). Drain and set aside.
2
Stir together the heavy cream, chicken stock, cream cheese, and all seasonings in a crockpot or slow cooker. Add the chicken breasts to the pot.
3
Remove the chicken breasts and place on a plate to cool slightly. Shred with two forks, cover with foil, and set aside.
4
Stir together the sauce and uncooked pasta in the slow cooker. Cover and cook on high for 30 minutes.
5
Stir in the Parmesan cheese and shredded chicken into the pasta until evenly coated. Serve garnished with additional Parmesan cheese and fresh parsley.
Recipe credit: @platingpixels
