In a small bowl, mix tomato paste with Badia Minced Garlic & Red Chili Pepper, Italian seasoning, oil from sun-dried tomato jar, salt, and pepper.

Rub mixture all over the chicken breasts until fully coated.

Place the seasoned chicken breasts into the bottom of the slow cooker.

Add butter, onion, Dijon mustard, white wine, lemon juice, sun-dried tomatoes, and chicken broth.

Option 1 (easiest): Add everything straight into the Crock-Pot.

Option 2 (extra flavor): Melt the butter in a skillet, sauté onion, Dijon, and sun-dried tomatoes, then deglaze with white wine. Transfer mixture into Crock-Pot, then add broth and chicken.

Cover and cook on high 2½–3 hours), until chicken is tender and shreds easily.

Remove the chicken, shred with two forks, or the best chicken shredder ever, then return to pot

At the last 30 minutes, add:Heavy creamFull block of cream cheese (8 oz)Pecorino RomanoAt the last 15 minutes, add:SpinachOptional cornstarch slurry.

Preferred method: Cook pasta separately according to package directions. Drain and add to bowls before ladling soup over top. This keeps the pasta perfectly al dente and prevents it from soaking up too much broth.

Option: If you’d like, you can add uncooked pasta straight into the Crock-Pot about 30 minutes before serving and let it cook in the soup.

Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.

Garnish with extra Pecorino Romano and fresh basil if you’d like.