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  • 1 pound boneless skinless chicken breasts
  • 1 tsp garlic salt
  • 1/4 tsp pepper
  • 1 tbsp minced garlic
  • 1/2 cup diced sun-dried tomatoes
  • 1 cup chicken bone broth
  • 1/2 cup half and half
  • 1/2 cup grated parmesan plus more for serving
  • 6 oz baby Spinach (washed and drained)
  • 1 box Barilla red lentil penne pasta (8.8 oz)
  • Spray cooking oil

Stovetop Directions:

  1. Boil water and prepare pasta according to package directions
  2. Prepare a deep skillet by spraying it with cooking oil (Chosen Foods Avocado Oil is my fave)
  3. Cut chicken breasts into 1 inch cubes and place in prepared skillet and season with garlic salt and pepper
  4. Saute chicken on medium high heat until cooked through
  5. Add minced garlic to pan with chicken and cook for 1 minute, stirring often
  6. Add chicken broth, sun-dried tomatoes, and spinach and cook until spinach has wilted
  7. Stir in half and half and parmesan cheese and reduce heat to low
  8. Drain pasta and add to pan, stirring to combine
  9. Allow to simmer for 5 to 10 minutes 
  10. Serve with sprinkle of parmesan and enjoy

Slow Cooker Directions:

  1. Add chicken breasts, garlic salt, pepper, minced garlic, bone broth, sun-dried tomatoes, pasta, and 1 cup water to slow cooker
  2. Cook on high for 4 hours or low for 6 hours
  3. Shred chicken with two forks, combining all ingredients
  4. Add half and half, spinach, and parmesan and allow to cook on high for another 30 minutes
  5. Serve with a sprinkle of parmesan and enjoy!


  • You can substitute chicken broth for bone broth 
  • This dish is also delicious with fettuccini, but you can use your favorite pasta
  • Use 1 cup heavy cream in place of half and half and use one whole cup of parmesan if you want a creamier, Alfredo style sauce 
  • Omit pasta for keto, low carb option

Serves 4; Macros per serving: Calories 751, Carbs 74.6g, Fiber 3.1g, Fat 26.4g, Protein 47g

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