Slow Cooker “Marry Me” Chicken Pappardelle

Rich, creamy, and full of flavour – this slow cooker pasta is the ultimate comfort food with a high-protein twist. Perfect for weeknights or when you want something special with minimal effort!

By @slimming.gym.and.gin

Original recipe source

Cook time: 360 minutes

Servings: 4

Ingredients

• 600 g Chicken Breast Fillets
• 1 Red Onion
• 4 Garlic Cloves
• 120 g Sun-Dried Tomatoes
• 1 Tbsp Red Pesto
• 150 ml Chicken Stock
• 1 Tsp Basil, Dried
• 1 Tsp Oregano, Dried
• 0.5 Tsp Dried Chilli Flakes
• 1 Pinch Black Pepper, Ground
• 100 g Baby Leaf Spinach
• 80 g Light Cream Cheese
• 250 g Pappardelle Pasta, Dried
• 50 g Grana Padano
• 1 Bunch Parsley, Fresh
• 4 Reduced Fat Garlic Bread Slices

Instructions

1. Place the chicken breast fillets in the slow cooker. Scatter over the sliced onion, minced garlic, chopped sun-dried tomatoes and pesto.
2. Pour in the chicken stock. Add the basil, oregano, chilli flakes, and black pepper. Stir gently to coat the chicken.
3. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken is tender and cooked through.
4. Stir in the baby spinach until just wilted and the Philadelphia Light Cream Cheese to turn the sauce creamy.
5. Cook the pappardelle pasta separately in boiling salted water according to pack instructions.
6. Drain, reserving a small amount of pasta water and stir the pasta into the slow cooker, coating it in the creamy sauce.
7. Use a little pasta water to loosen the sauce and bring it all together.
8. Serve immediately topped with grated Grana Padano and chopped parsley.
9. Plate up with the cooked reduced-fat garlic bread slices on the side. Enjoy!