Directions 7 steps | 185 Minutes
Measure and prep all ingredients.
In the bowl of a slow cooker, add the chicken breasts, heavy cream, chicken broth, garlic cloves, olive oil and one teaspoon of salt to the slow cooker.
Cook on low for about 3-4 hours, until the chicken is tender.
Remove the chicken from the slow cooker. Set aside to cool and shred.
Add the uncooked penne pasta, shredded Parmesan cheese and broccoli florets. Cover and cook on low for about 30 minutes, until the pasta is tender.
Stir in the shredded chicken and the nutmeg. Season with salt and pepper to taste.
Thin the sauce with additional hot water, only if needed. Serve and enjoy!
- You could use frozen broccoli or peas as well. Just thaw, add at the end and cook until just heated through.
- For an upscale touch, pan fry prosciutto strips until crispy and use as a garnish.