Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1/2 cup sun-dried tomatoes (chopped, packed in oil)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 12 oz penne or rigatoni pasta (cooked according to package directions)
- Fresh basil leaves for garnish
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Sprinkle the salt, black pepper, Italian seasoning, and red pepper flakes evenly over the meat. Add the minced garlic and the chopped sun-dried tomatoes on top.
- Pour the chicken broth into the crockpot around the chicken. Cover with the lid and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken should be fully cooked and easy to pierce with a fork.
- Once the cooking time is up, remove the chicken to a plate and shred it using two forks. Return the shredded chicken to the crockpot. Stir in the heavy cream and the grated parmesan cheese. Cover and cook on HIGH for another 15 to 20 minutes until the sauce is warm and thickened.
- While the sauce thickens, cook your pasta on the stove until al dente. Drain the pasta and add it directly into the crockpot. Toss everything together so the noodles are well-coated in the creamy sauce. Garnish with fresh basil before serving.
- Cook Time: 4 hours 15 minutes