- Shred the Chicken:
Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken into the creamy sauce mixture until everything is evenly combined. At this point, the sauce should be thick, smooth, and rich. - Cook the Pasta:
While the chicken finishes cooking, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Drain well. - Combine Pasta and Sauce:
Add the drained pasta directly into the slow cooker with the chicken and sauce. Stir everything together gently until the pasta is fully coated in the cheesy garlic sauce and the chicken is evenly distributed.
Serve hot with a sprinkle of extra Parmesan cheese or fresh herbs if desired. This dish is hearty enough to serve on its own, but also pairs nicely with a crisp side salad or steamed veggies.
Cost: Approx. $18.14 plus tax
Yield: Feeds 2 adults + 1 child with plenty of leftovers (using 16 oz pasta)
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk if needed to loosen the sauce.
