Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup low-sodium chicken broth
  • 1 cup half-and-half
  • 4 oz cream cheese, softened and cubed
  • 1 cup freshly grated Parmesan cheese
  • ½ tsp garlic powder
  • ¼ tsp nutmeg
  • 1 lb fettuccine or penne pasta
  • Fresh parsley, chopped for garnish

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then sear for 3–4 minutes per side until a golden-brown crust forms.
  2. Pour the chicken broth into the hot skillet, scraping up the brown bits (fond) with a spatula.
  3. Transfer the seared chicken and the broth mixture into the slow cooker and stir in the minced garlic.
  4. Cover and cook on High for 3–4 hours or Low for 6–7 hours.
  5. Once the chicken reaches an internal temperature of 165°F (74°C), remove the thighs to a plate and shred them using two forks.
  6. Boil the pasta in a separate pot according to package directions until al dente.
  7. During the final 30 minutes of slow cooking, stir in the half-and-half, cubed cream cheese, Parmesan cheese, garlic powder, and nutmeg.
  8. Fold the shredded chicken and cooked pasta into the sauce until well combined.
  9. Garnish with chopped fresh parsley and serve immediately.