This Crockpot Tuscan Chicken Pasta is a warm and creamy dish that brings comfort to your table. With tender chicken, sun-dried tomatoes, and spinach, it’s pure yum!
I love how easy this meal is! Just toss everything in the slow cooker, and let the magic happen while you kick back and relax. Dinner couldn’t be simpler! 🍝
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here because they stay moist during slow cooking. If you’re tight on time, you can use thighs instead for more flavor, or even shredded rotisserie chicken if you have leftovers.
Sun-Dried Tomatoes: These add a unique depth of flavor. If you can’t find them packed in oil, try using dry ones—just soak them in hot water for about 15 minutes beforehand. You can also swap in roasted red peppers if you prefer something milder.
Spinach: Fresh spinach works beautifully, providing a lovely color and nutrition. If you’re in a pinch, use frozen spinach, just be sure to thaw and drain it well before adding.
Heavy Cream: This gives the sauce its creamy texture. For a lighter option, use half-and-half or even a plant-based cream for dairy-free needs. Keep in mind that this may slightly alter the richness.
Pasta: Penne is wonderful for this dish, but feel free to use any pasta shape you like, such as fusilli or rotini. Just adjust the cooking time as needed based on the shape you select.
How Do You Get the Chicken Perfectly Tender in the Crockpot?
The key to tender chicken in a crockpot is cooking it low and slow. Here are my tips:
- Season well: Salt and pepper help enhance the chicken’s natural flavor. Don’t skip this step!
- Layer ingredients: Place chicken on the bottom of the crockpot. This allows it to absorb flavors while cooking in the liquid.
- Chicken thickness matters: If your chicken breasts are very thick, consider slicing them in half horizontally to promote even cooking.
- Avoid opening the lid too often. Each time you lift the lid, heat escapes, making cooking take longer and potentially toughening the chicken.
Once it’s cooked, shredding or slicing the chicken will help mix those flavors throughout the sauce, creating a delicious meal!
Crockpot Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes (preferably packed in oil), chopped
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 12 oz penne pasta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Crockpot Tuscan Chicken Pasta will take approximately 15 minutes to prepare and about 4-6 hours to cook on low or 2-3 hours on high in your slow cooker. So while it’s cooking, you can relax or get on with your day!
Step-by-Step Instructions:
1. Season the Chicken:
Start by lightly seasoning each chicken breast with salt, pepper, and Italian seasoning. This will help enhance the flavor while cooking.
2. Assemble in the Crockpot:
Place the seasoned chicken breasts right into the crockpot. Then, add the chopped sun-dried tomatoes, minced garlic, and roughly chopped spinach. If you like a little heat, sprinkle in the crushed red pepper flakes as well.
3. Add Liquid Ingredients:
Pour the heavy cream and chicken broth over the chicken and other ingredients. Drizzle with olive oil or add a bit of butter for that extra creaminess.
4. Cook It Low and Slow:
Cover your crockpot and choose to cook it on low for 4-6 hours or high for 2-3 hours. The chicken should be cooked through and tender enough to shred easily.
5. Prepare the Pasta:
About 20 minutes before you’re ready to eat, cook the penne pasta according to the package directions until it’s al dente. Once done, drain the pasta and set it aside.
6. Shred the Chicken:
When the chicken is perfectly cooked, gently shred it with two forks inside the crockpot. Alternatively, you can remove and slice it, then return it to the sauce. Stir in the grated Parmesan cheese to create a deliciously creamy sauce.
7. Combine Pasta and Sauce:
Add the cooked penne pasta to the crockpot, tossing to coat everything evenly in the creamy Tuscan sauce. Make sure each piece of pasta is well covered!
8. Serve and Enjoy:
Finally, serve the dish hot, garnished with freshly chopped parsley and more Parmesan cheese if you like. Dig in and enjoy this hearty, flavorful meal!
Bon appétit! Your creamy, flavorful Crockpot Tuscan Chicken Pasta is ready to impress! 😊
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s essential to ensure that it is fully thawed before cooking for even cooking. Thaw it overnight in the refrigerator or submerge it in a sealed plastic bag in cold water for a quicker method.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish a day in advance. Just cook it according to the instructions, then refrigerate it once cooled. When you’re ready to eat, gently reheat it on the stove, adding a splash of chicken broth or cream if it seems too thick.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through, stirring occasionally to combine the sauce.
What Can I Substitute for Heavy Cream?
If you need a lighter alternative, you can use half-and-half or even evaporated milk. For a dairy-free option, coconut milk or non-dairy cream can work well, though it may alter the flavor slightly.
