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Marry Me Chicken Pasta

A creamy and tangy pasta dish made in the slow cooker, combining chicken, sun-dried tomatoes, and rich cream to create a comforting meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

For the Chicken and Sauce
  • 3 lbs boneless chicken breast (can substitute with thighs)
  • 1.5 tsp salt
  • 1.5 tsp Montreal chicken seasoning
  • 2 tsp Italian herb blend
  • 1 tsp granulated onion powder
  • 1 tsp granulated garlic powder
  • 1 tsp paprika (smoked paprika recommended)
  • 0.5 tsp cracked black pepper
  • 2 cups heavy cream (or Mexican crema)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup sun-dried tomatoes (packed in oil or rehydrated)
For the Pasta
  • 1 lb penne pasta
Garnishes
  • Extra sun-dried tomatoes
  • fresh basil
  • Extra grated Parmesan
  • cracked black pepper
  • crushed red pepper flakes

Method
 

Preparation
  1. Pat the chicken breasts dry and rub them with salt, Montreal chicken seasoning, Italian herbs, onion powder, garlic powder, paprika, and cracked black pepper. Place the seasoned breasts in the slow cooker in a single layer.
  2. Pour the heavy cream (or crema) over the chicken. Sprinkle in the grated Parmesan and scatter the sun-dried tomatoes on top. Give the cooker a gentle shake to distribute seasonings without stirring.
Cooking
  1. Cover and cook on HIGH for 3 hours or LOW for 6–7 hours until chicken shreds easily and reaches an internal temperature of 165°F (74°C).
  2. About 10–12 minutes before the chicken finishes, bring a large pot of salted water to a boil and cook the penne to al dente. Drain and reserve a small cup of pasta water.
  3. Remove the chicken to a cutting board, shred with two forks, and return the shreds to the slow cooker. Stir in the cooked penne and reserved pasta water if needed.
  4. Taste and adjust seasoning. Stir in extra Parmesan if desired. Garnish with fresh basil, extra sun-dried tomatoes, cracked black pepper, and crushed red pepper flakes.

Notes

For a lighter option, use half-and-half with cornstarch, and reduce some Parmesan. To freeze, sous the chicken and pasta together for 2–3 months.