Pat the chicken breast dry, then toss in the plain flour until lightly coated on all sides. This helps the sauce thicken slightly as it cooks and gives the chicken a silky texture.
To the slow cooker add the floured chicken into the base of your slow cooker. Add the onion, sun-dried tomatoes, garlic, paprika, Italian seasoning, and red pesto. Pour over the chicken stock. Gently stir to combine everything. Cover with the lid and cook on low for 5–6 hours or high for 3 hours, until the chicken is tender and cooked through.
500 g chicken breasts, 1 brown onion, 3/4 cup sun-dried tomatoes, 4 garlic cloves, 2 teaspoons paprika, 2 teaspoons Italian herbs, 3 tablespoons red pesto, 2 cups chicken stock
Stir in the thickened cream, replace the lid, and cook for a further 10–15 minutes to allow the sauce to thicken slightly and become creamy.
Gently shred some of the chicken directly in the slow cooker, or leave the pieces whole if preferred. Then stir through the baby spinach and fresh parsley.
3 cups baby spinach, 1/4 cup fresh parsley
Add the cooked penne pasta and grated parmesan cheese. Stir well until everything is creamy, saucy, and well combined.
350 g cooked penne pasta, 3/4 cup grated parmesan cheese
