Ingredients
Base: 1.5 lbs boneless skinless chicken breasts, 8 oz uncooked rigatoni or penne pasta, 2 cups chicken broth
Creamy Sauce: 1 cup heavy cream, 1/2 cup grated parmesan, 3 cloves garlic (minced), 1/3 cup chopped sun-dried tomatoes (in oil), 1 tsp Italian seasoning, 1/2 tsp onion powder, salt and black pepper to taste
Finish: 2 cups fresh spinach (optional), extra parmesan for serving
Instructions
1. Prep the Pot: Place uncooked pasta and chicken breasts into the slow cooker basin. Pour over the chicken broth.
2. Make the Sauce: Whisk together heavy cream, parmesan, garlic, sun-dried tomatoes, Italian seasoning, onion powder, salt, and pepper in a measuring cup until combined.
3. Combine & Cook: Pour the cream mixture evenly over the chicken and pasta. Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the chicken reaches an internal temperature of 165°F (74°C) and pasta is tender.
4. Shred & Serve: Remove chicken, shred or cube it, and stir it back into the pasta and creamy sauce. Fold in fresh spinach if desired, letting it wilt for 5 minutes before serving hot.