Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 small onion diced
- 4 cloves garlic minced
- 15 oz jar alfredo sauce
- 1 cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1 ½ teaspoons italian seasoning
- ½ teaspoon paprika
- salt and pepper to taste
- ½ cup sliced sun-dried tomatoes drained well and patted dry to remove oil
- 16 oz rotini pasta uncooked
- 1 ½ cups fresh baby spinach
- fresh basil leaves for topping
Instructions
- Place the chicken breasts in the slow cooker in an even layer and top with diced onion and minced garlic.
- Whisk together the Alfredo sauce, heavy cream, parmesan cheese, Italian seasoning, paprika, salt, and pepper in a bowl. Pour this mixture over the chicken.
- Scatter sun-dried tomatoes on top.
- Cover and cook on low for 3–4 hours until the chicken is thoroughly cooked and tender.
- During the last 30 minutes, shred the chicken using two forks and return it to the slow cooker, stirring to combine.
- Cook the pasta according to the package directions, then drain and add it to the slow cooker, mixing it into the sauce.
- Add baby spinach, cover, and let sit for about 5 minutes until the spinach wilts.
- Stir everything together and top with fresh basil before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, consider marinating the chicken in Italian seasoning for a few hours beforehand.
Feel free to substitute the rotini pasta with your favorite pasta shape.
Adjust the seasoning to taste as needed.
- Prep Time: 10 minutes
- Cook Time: 190 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 175mg