Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces penne pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped (optional)
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or use whole wheat pasta for a healthier twist.
Instructions
- Season the chicken breasts with salt and pepper. In a large skillet over medium-high heat, add olive oil and sear the chicken until golden brown on both sides, about 3-4 minutes per side.
- Transfer the chicken to the crockpot. Add minced garlic, dried oregano, and dried basil. Pour in the chicken broth.
- Cover and cook on low for 4 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
- Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes. Mix until well combined.
- Add the penne pasta and stir to ensure it is evenly coated with the sauce.
- Cover and cook on high for an additional 30-40 minutes, or until the pasta is al dente.
- Garnish with fresh basil before serving, if desired.
One tip I’ve learned is to stir the pasta halfway through the cooking time to prevent it from clumping together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International