'Amish Dinner Delight' — full of flavor, creamy, and perfect every single time!

This slow cooker Amish garlic parmesan chicken pasta is one of those comforting dishes that feels like a warm hug after a long day. Growing up in the Midwest, hearty meals like this were a staple in our household, especially during the chilly months. The combination of tender chicken, creamy parmesan sauce, and perfectly cooked pasta is simply irresistible. It's a dish that brings back memories of family dinners and is perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

This dish pairs wonderfully with a simple green salad dressed with a light vinaigrette to balance the richness of the pasta. You might also want to serve it with some crusty garlic bread to soak up the creamy sauce. For a bit of color and extra nutrition, steamed broccoli or roasted asparagus make excellent side dishes.

Servings: 4-6 servings

1.5 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
2 cups chicken broth
1 cup heavy cream
1 cup grated parmesan cheese
8 ounces penne pasta
Chopped fresh parsley, for garnish

Place the chicken breasts in the slow cooker and drizzle with olive oil.

Add minced garlic, salt, pepper, and Italian seasoning over the chicken.

Pour in the chicken broth and cover the slow cooker.

Cook on low for 4-5 hours or until the chicken is tender.

Remove the chicken from the slow cooker and shred it using two forks.

Return the shredded chicken to the slow cooker and stir in the heavy cream and parmesan cheese.

Cook the pasta according to package instructions until al dente, then drain.

Add the cooked pasta to the slow cooker and stir to combine with the chicken and sauce.

Cover and cook on low for an additional 15-20 minutes to allow the flavors to meld.

Serve hot, garnished with chopped fresh parsley.

For a lighter version, you can substitute half-and-half for the heavy cream. If you like a bit of heat, add a pinch of red pepper flakes when adding the garlic. You can also use whole wheat pasta or gluten-free pasta if you prefer. For a veggie boost, toss in some fresh spinach or sun-dried tomatoes during the last 20 minutes of cooking.