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.
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.
Add the cooked penne pasta and grated parmesan cheese. Stir well until everything is creamy, saucy, and well combined.
Flour the chicken lightly to avoid clumps in the sauce.
Stir carefully after adding the cream to prevent curdling.
Ensure pasta is just-cooked before adding to prevent it from becoming too soft.
Serving Suggestions
Serve with a green salad or crusty bread.
Swap penne for fettuccine or spiral pasta.
Add steamed broccoli, zucchini, or peas for extra vegetables.
Freezer-Friendly
Yes ! Add everything except the cream, spinach, parsley, pasta, and cheese to a freezer-safe bag. Do not flour the chicken until the day of cooking. Defrost overnight, flour, and cook as per method. Finish with cream, spinach, pasta, and cheese just before serving.
Storage Advice
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze without pasta or cream for up to 3 months. Defrost overnight and finish with cream, spinach, pasta, and cheese when reheating.
Meal Prep Instructions
Prep all ingredients (except pasta, cream, spinach, and parsley) into a dump bag for freezing.
Cook pasta fresh when serving.
Add cream, spinach, parsley, and cheese in the final 30 minutes of cooking.
Substitutions
Chicken: Swap with boneless chicken thighs, turkey breast, or firm tofu.
Spinach: Use kale, silverbeet, or rocket.
Sun-Dried Tomatoes: Substitute with roasted capsicum or cherry tomatoes.
Red Pesto: Use green pesto or tomato paste.
Pasta: Substitute with rice, gnocchi, or gluten-free pasta.
Protein Swaps:
Chicken thighs
Turkey breast
Firm tofu (added in the final hour)
Helpful Hints
Pre-measure ingredients the night before to save time in the morning.
Use high-quality chicken stock for maximum flavour.
Stir pasta through gently to maintain its shape.
Marry Me Chicken can thicken as it cools, add a splash of stock when reheating.
For added spice, include a pinch of chilli flakes or a dash of hot sauce.
Garnish with fresh basil or parsley for extra colour and freshness.
Sun-dried tomatoes add a rich umami flavour, don’t skip them if possible.
Pasta can be cooked a day ahead and stored in the fridge until ready to stir through.
FAQs
Can I use chicken thighs instead of chicken breasts? Yes, boneless chicken thighs work perfectly and will remain tender.
Can I make this dairy-free? Yes, use coconut cream and omit parmesan or use a plant-based cheese alternative.
Can I prepare this as a dump bag meal? Absolutely. Just remember to flour the chicken on the day of cooking.
Can I make this in the oven? Yes, cook covered at 160°C for 1.5 to 2 hours, then finish with cream, spinach, parsley, and pasta.
Can I use gluten-free pasta? Yes, just ensure it’s cooked separately and added at the end.
