Crock Pot Chicken Pasta with Smoked Gouda
Savor the ultimate comfort food with this Crock Pot Chicken Pasta with Smoked Gouda—a creamy, slow-cooked masterpiece that’s perfect for cozy weeknights or indulgent family dinners. Tender, seasoned chicken breasts simmer to perfection in a rich blend of chicken broth and spices before being shredded and combined with a luscious smoked Gouda and Parmesan cheese sauce. Tossed with your choice of linguine or fettuccine, this dish is made irresistibly creamy with heavy cream and a buttery finish, while fresh parsley adds a touch of brightness. With minimal prep and the convenience of a crock pot, this hearty recipe delivers gourmet flavors with effortless ease. Ideal for cheese lovers and pasta enthusiasts alike, it’s a one-pot wonder that will keep everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1.5 cups Smoked Gouda cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 12 ounces Linguine or fettuccine pasta
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and paprika, ensuring they are evenly coated.
Place the seasoned chicken breasts into the crock pot.
Pour the chicken broth over the chicken breasts in the crock pot.
Cover the crock pot with the lid and cook on low for 4 hours, or until the chicken is fully cooked and tender.
Once the chicken is cooked, remove it from the crock pot and shred it using two forks. Set aside.
Switch the crock pot to high heat. Stir in the heavy cream, shredded smoked Gouda, and grated Parmesan cheese. Continue stirring until the cheeses are melted and the sauce becomes smooth and creamy.
While the sauce is warming, cook the pasta according to the package instructions, ensuring it is al dente. Drain the pasta and set aside.
Add the shredded chicken back into the crock pot, stirring to combine it with the sauce.
Add the cooked pasta to the crock pot, tossing gently to coat the pasta evenly in the creamy sauce.
Melt the butter in a small pan and drizzle it over the pasta mixture for extra richness.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 818 mg | 273% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1796 mg | 138% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
