Crockpot Chicken & Cauliflower Pasta Bake

Ingredients: 1 lb boneless, skinless chicken breast, cut into cubes 3 cups fresh cauliflower florets 12 oz pasta (penne, rotini, or small shells) 1 ½ cups shredded cheddar cheese (divided) 1 cup shredded mozzarella cheese (divided) 4 oz cream cheese, cubed 1 ½ cups whole milk (or half-and-half for creamier texture) 1 cup chicken broth 3 cloves garlic, minced 1 tsp Italian seasoning ½ tsp salt (adjust to taste) ½ tsp black pepper 2 tbsp breadcrumbs (optional, for topping) Fresh parsley, chopped (for garnish) Directions: Prepare the Ingredients: In a large bowl, combine the cubed chicken, cauliflower florets, broccoli florets, pasta, minced garlic, Italian seasoning, salt, and black pepper. Mix well to combine. Layer in the Crockpot: Pour the mixture into the crockpot. Add the cream cheese, chicken broth, and whole milk (or half-and-half) over the top. Gently stir to combine all the ingredients. Add the Cheese: Sprinkle half of the cheddar and mozzarella cheese over the mixture. Cook: Cover and cook on low for 4-5 hours, or until the chicken is cooked through and the pasta is tender. Finish with Cheese: About 30 minutes before serving, sprinkle the remaining cheddar and mozzarella cheese on top. If using breadcrumbs, sprinkle them over the cheese for added crunch. Garnish and Serve: Once the cheese is melted and bubbly, garnish with chopped fresh parsley. Serve warm and enjoy this hearty, cheesy pasta bake!Nutritional Information: ⏰ Prep Time: 15 minutes | Cook Time: 4-5 hours | Total Time: 4-5 hours 15 minutes 🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 6