A rich and comforting slow cooker chicken pasta with creamy sauce, spinach, and sun-dried tomatoes.

1 ½ pounds chicken breast

2–3 teaspoons Italian seasoning

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup heavy cream

4 ounces cream cheese, softened

¾ cup chicken broth

¾ cup grated parmesan cheese

1 teaspoon fresh parsley, chopped

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon black pepper

½ cup sun-dried tomatoes, drained and chopped

8 ounces mushrooms, sliced

3 ounces fresh spinach

½–¾ pound short pasta

¼ cup fresh basil, chopped

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1. Lightly coat the inside of your slow cooker with cooking spray and place chicken in a single layer

2. Season chicken with Italian seasoning, garlic powder, paprika, salt, and pepper

3. Add mushrooms and sun-dried tomatoes on top

4. Mix cream, cream cheese, broth, parmesan, parsley, garlic, salt, and pepper and pour over chicken

5. Cook on low for 3–4 hours until chicken reaches 165°F

6. Remove chicken, shred, and return to slow cooker, stirring sauce

7. Add spinach and basil until wilted

8. Cook pasta separately until al dente, drain, and add to slow cooker

9. Stir well and serve warm with extra parmesan if desired

Cook pasta separately for best texture

Adjust sauce thickness with broth if needed

Best served fresh but reheats well with added liquid