1. Start by seasoning the chicken breasts with Italian seasoning, garlic powder, onion powder, and red pepper flakes. Remember how my mother always said, “A dish is only as good as its seasoning.”
2. Place the seasoned chicken in the crockpot, add chicken broth, and cover. Cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
3. Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
4. Return the shredded chicken to the crockpot, and add heavy cream, Parmesan cheese, sun-dried tomatoes, and spinach. Stir well to combine.
5. Add the penne pasta and stir to ensure it’s evenly distributed. Cover and cook on high for 30-40 minutes or until the pasta is cooked to your liking.
6. Season with salt and pepper to taste, and garnish with fresh basil if desired.

I love how this dish fills the house with an inviting aroma, much like the bustling kitchen of my youth, where the air was always thick with the smell of something delicious.