Ingredients:

4 boneless, skinless chicken breasts, (about 1 pound)

2 cups heavy cream

1 cup low-sodium chicken broth

4 tablespoons unsalted butter, cut into pieces

8 ounces cream cheese, cut into pieces

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 pound rigatoni, uncooked (see notes)

4 ounces shredded parmesan, (about 2 cups)

fresh parsley, finely chopped

Directions:

1. To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder.

2. Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW.

3. Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender.

4. Remove lid and stir on more time. Top with parsley and extra parmesan cheese if desired.

Bon Appetit!