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Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into small cubes
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup sun-dried tomatoes, chopped (not in oil)
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup fresh spinach, roughly chopped
- 1 cup orzo pasta
- 1 cup Parmesan cheese
Instructions
- Place cubed chicken in the slow cooker; season with Italian seasoning, red pepper flakes, salt, and pepper.
- Add minced garlic and diced onion over the chicken; top with chopped sun-dried tomatoes.
- Pour low-sodium chicken broth over the mixture.
- Cover and cook on low for 2-3 hours or high for 1-1.5 hours.
- Add heavy cream and orzo pasta; cook on low for another 20-30 minutes until orzo is tender.
- Stir in chopped spinach and Parmesan cheese until wilted and melted.
Notes
Consider marinating the chicken in Italian seasoning overnight for deeper flavor.
Do not skip the spinach; it adds freshness to the dish.
Substitute half-and-half for heavy cream for a lighter option without losing creaminess.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 2
- Sodium: 800
- Fat: 40
- Saturated Fat: 23
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
- Cholesterol: 150