Scale

1 lb boneless, skinless chicken breasts (halal-certified), cubed

12 oz rotini or penne pasta

3 cups chicken broth (halal-certified)

1 cup heavy cream

1 cup grated Parmesan cheese

1 block cream cheese (8 oz, softened)

4 cloves garlic, minced

2 tbsp butter

1 tsp Italian seasoning

½ tsp salt (or to taste)

½ tsp black pepper

Fresh parsley, chopped (for garnish)

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In a crockpot, place chicken, garlic, butter, Italian seasoning, salt, and pepper.

Pour in chicken broth and add cream cheese on top.

Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender.

Shred or cube the chicken, then stir in Parmesan cheese and heavy cream.

Cook pasta separately according to package directions, then drain.

Add pasta into the crockpot, stirring until evenly coated in the creamy sauce.

Garnish with fresh parsley and serve warm.

Use freshly grated Parmesan for the best melt. If sauce is too thick, add a splash of broth before serving.