Ingredients
Method
Preparation
- Arrange boneless, skinless chicken breasts in a single layer in the slow cooker.
- Whisk together the low sodium chicken broth, minced garlic, paprika, oregano, onion powder, salt, and pepper in a mixing bowl until thoroughly combined.
- Stir the diced sun-dried tomatoes into the broth mixture.
- Pour the seasoned broth over the chicken in the slow cooker.
Cooking
- Cover and cook on high for 2-3 hours or low for 4-5 hours until the chicken reaches an internal temperature of 165°F.
- Shred the chicken using two forks and return it to the slow cooker with its juices.
- Add the cream cheese and half-and-half to the slow cooker, then stir gently to combine.
- Cover and cook on low for an additional 20-30 minutes until the cheese is completely melted.
Pasta Preparation
- Prepare the chickpea pasta according to package directions until al dente.
- Drain the pasta and transfer it to the slow cooker with the chicken and creamy sauce.
- Mix in the Parmesan cheese until the ingredients are well combined.
- Adjust the seasonings of the pasta and sauce as needed.
- Serve the dish hot, garnished with additional Parmesan, red pepper flakes, and fresh basil.
Nutrition
Notes
For extra flavor, use fresh ingredients. Customize spice levels as needed. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.