Place the chicken breasts in a slow cooker. Season with salt and pepper, then add the sun-dried tomatoes, garlic, basil, oregano, and red pepper flakes.
Pour in the chicken broth and stir to combine.
Cook the chicken until tender, typically 7 to 9 hours on low heat or 3 to 4 hours on high heat.
Shred the chicken in the slow cooker using two forks.
While the chicken cooks, mix the cream cheese, heavy cream, and Parmesan cheese until the cheese melts and the sauce becomes creamy.
Cook the pasta according to the package instructions, then drain and set aside.
Add the spinach to the slow cooker and stir until wilted.
Add the cooked pasta to the slow cooker, stirring until well coated with the creamy sauce.
Serve warm and enjoy!
Tips and Variations
For a lighter version, substitute half-and-half or coconut milk for the heavy cream.
Increase the vegetable content by adding sautéed bell peppers and mushrooms.
Add a bit of lemon zest before serving for a bright, fresh flavor.
For extra protein, consider adding crispy bacon bits just before serving.
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