Description
This dish features diced chicken breasts sautéed in olive oil, combined with garlic, shallots, and sun-dried tomatoes, then slow cooked with pasta and a creamy sauce. The addition of wilted spinach adds freshness, making it a complete meal. The recipe serves 4.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cups chicken broth
Add later:
- 1 cup heavy cream
- 1 cup milk
- 8 ounces penne or rigatoni
- 1 cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional veggies (bell peppers, zucchini)
Instructions
Optional but recommended:
Heat olive oil in a skillet over medium heat. Brown diced chicken for 3–4 minutes (it doesn’t need to cook through). Transfer to Crock-Pot.
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Add garlic, shallot, sun-dried tomatoes, Italian seasoning, salt, and pepper to the Crock-Pot.
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Pour in chicken broth. Stir to combine.
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Cover and cook:
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LOW: 3–4 hours
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HIGH: 1½–2 hours
(Chicken should be tender and fully cooked.)
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Add pasta + dairy:
Stir in heavy cream, milk, and dry pasta. Make sure pasta is submerged. -
Cover and cook on HIGH for 20–30 minutes, stirring once halfway, until pasta is al dente.
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Stir in Parmesan cheese and spinach. Cover for 5 minutes until spinach wilts and sauce thickens.
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Taste and adjust salt/pepper. Serve warm.
Notes
Pro tip: If sauce is too thick, splash in warm broth or milk before serving.
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Fat: 25
- Carbohydrates: 50
- Protein: 30