If you're in search of a comforting, creamy dish that will transport your taste buds straight to Italy, look no further than this Crock Pot Creamy Sun Dried Tomato Chicken Pasta! With just a few simple ingredients and minimal prep time, you can create a mouthwatering meal that simmers to perfection while you go about your day. Imagine tender chicken bathed in a luscious sun-dried tomato cream sauce, enveloping al dente pasta in every bite. This recipe not only serves six hungry mouths but also allows you to enjoy the rich flavors without spending hours in the kitchen. Ready to impress your family and friends with an unforgettable dinner? Let’s dive into the details of this delightful dish!
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb chicken breasts
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups pasta (penne or rotini)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the sun-dried tomatoes into small pieces and set aside. Measure out the heavy cream, chicken broth, and grated Parmesan cheese.
- In a large Crock Pot, place the chicken breasts at the bottom. Season them generously with salt, pepper, and Italian seasoning to enhance the flavor.
- Next, add the chopped sun-dried tomatoes over the chicken breasts. This will allow the flavors to meld together as they cook.
- Pour the heavy cream and chicken broth over the chicken and sun-dried tomatoes. This mixture will create a creamy sauce as it cooks. Stir gently to combine the ingredients.
- Cover the Crock Pot with its lid and set it to cook on low for 6 hours. This slow cooking method will ensure the chicken becomes tender and infuses the sauce with flavor.
- About 30 minutes before the cooking time is up, prepare the pasta. Bring a large pot of salted water to a boil. Add the pasta of your choice (penne or rotini) and cook according to package instructions until al dente. Drain and set aside.
- Once the chicken is cooked, carefully remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken back to the sauce in the Crock Pot.
- Add the cooked pasta to the Crock Pot and stir well to combine everything. Allow the mixture to heat through for about 10-15 minutes, ensuring the pasta is coated with the creamy sauce.
- Finally, stir in the grated Parmesan cheese until melted and well incorporated. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve the creamy sun-dried tomato chicken pasta hot, garnished with additional Parmesan cheese if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Prep Ahead: To save time on busy days, chop your sun-dried tomatoes and measure out your ingredients the night before. This way, you can simply toss everything into the Crock Pot in the morning and let it do the work for you.
- Choose Quality Ingredients: Opt for high-quality sun-dried tomatoes and heavy cream to elevate the flavor of your dish. Freshly grated Parmesan cheese also makes a significant difference in taste compared to pre-grated options.
- Adjust Seasonings: Don’t be afraid to taste and adjust the seasoning as you go. Adding a pinch of red pepper flakes can give your dish a delightful kick!
- Experiment with Pasta: While penne and rotini work beautifully, feel free to experiment with different pasta shapes that you love. Just make sure to adjust the cooking time accordingly.
- Garnish for Presentation: A sprinkle of fresh basil or parsley on top before serving can add a pop of color and freshness, making your dish look as good as it tastes.
- Leftovers Galore: This dish reheats wonderfully, so make extra for lunch the next day! Store it in an airtight container in the fridge for up to three days.
- Make it a Meal: Pair your creamy pasta with a simple side salad or garlic bread to create a complete Italian feast that your guests will rave about!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 40g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 130mg
