Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces pasta (such as penne or fusilli)
- Fresh basil for garnish
- Parmesan cheese for serving
Instructions
- Place the chicken breasts in the crockpot. Ensure they are spread out and not overlapping to enable even cooking.
- Add the sun-dried tomatoes, heavy cream, chicken broth, garlic powder, Italian seasoning, and season with salt and pepper. Stir gently to combine all the ingredients, allowing the seasonings to coat the chicken evenly.
- Cover the crockpot and cook the mixture on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and tender enough to shred easily with a fork.
- About 30 minutes before serving, cook the pasta according to package instructions. Once the chicken is done, shred it directly in the crockpot and stir it into the creamy sauce. Finally, add the cooked pasta to the crockpot, mixing everything well to ensure the pasta is coated with the sauce.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat as necessary, adding chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg