We like to call it ‘Effortless Ziti’ in our household. It’s so tasty, you’d never guess how easy it is!

1 pound boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 pound rigatoni pasta
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, salt, and pepper.

Pour the chicken broth over the chicken and cover the slow cooker. Cook on low for 4-5 hours or until the chicken is tender and easily shredded.

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

Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.

Meanwhile, cook the rigatoni pasta according to package instructions until al dente. Drain and add the pasta to the slow cooker.

Drizzle the olive oil over the pasta and sauce, stirring gently to combine all ingredients.

Cover and cook on low for an additional 30 minutes to allow the flavors to meld together.

Before serving, sprinkle the chopped fresh parsley over the top for a burst of color and freshness.