Place the chicken breasts in the slow cooker. Add the minced garlic, chopped sun-dried tomatoes, chicken broth, Italian seasoning, salt, and pepper.

Cover and cook on low for 5 to 6 hours until the chicken is tender and reaches an internal temperature of 165 degrees.

Remove the chicken and shred or slice it. Return it to the slow cooker.

Stir in the heavy cream and grated Parmesan cheese. Add the fresh spinach and let it cook for 10 more minutes until the spinach wilts and the sauce thickens slightly.

While the spinach wilts, cook the pappardelle pasta in a large pot of salted boiling water according to package directions. Drain well.

Divide the pasta among four plates. Top each portion with the creamy chicken and spinach mixture. Garnish with fresh basil leaves before serving.