Crockpot Tuscan Chicken Pasta is a cozy dish full of flavor! It combines tender chicken, creamy sauce, and tasty veggies all cooked together until lovely and comforting.
I love how it makes dinner so easy—just toss everything in the crockpot and let it do the work! Plus, it’s a hit with the whole family. Who doesn’t enjoy a creamy pasta dish? 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. You can easily substitute with thighs if you prefer a juicier cut. Cooked rotisserie chicken can also save time—just add it toward the end to warm it through!
Sun-Dried Tomatoes: These add a rich flavor. If you can’t find them, diced tomatoes can work, but the taste will be different. You might also consider roasted red peppers for a sweeter option.
Heavy Cream: For a lighter twist, swap in half-and-half or even coconut milk. Keep in mind that using coconut milk will change the flavor slightly, but it can still be delicious!
Pasta: While penne is traditional and holds the sauce well, any pasta shape like fusilli or farfalle can work too. Adjust cooking time accordingly if using larger pasta.
Spinach: Fresh spinach is great, but you can use kale or frozen spinach if that’s what you have. Just remember to thaw and drain frozen spinach to avoid extra water in the dish!
How Do I Ensure My Pasta is Cooked Perfectly?
Cooking pasta in the crockpot can be a bit tricky, but it’s easy with these tips! You want it to be tender but not mushy.
- After you shred the chicken, add the uncooked pasta directly to the sauce in the crockpot.
- Cook on high for about 20-30 minutes, but keep an eye on it. Stir occasionally to avoid sticking!
- If the sauce seems too thick, add a splash of chicken broth or water to create the right consistency.
Trust me; checking the pasta as it cooks will help you get the perfect texture. Happy cooking!
Crockpot Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 1.5 lbs boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- Salt and black pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz uncooked penne pasta
- 3 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil (optional for searing)
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This delicious Crockpot Tuscan Chicken Pasta will take about 15 minutes of prep time and will need 4-5 hours of cooking time in the crockpot. Plus, you’ll spend about 20-30 minutes at the end for the pasta to cook. It’s a perfect choice for a busy day!
Step-by-Step Instructions:
1. Searing the Chicken (Optional):
First, if you want an extra layer of flavor, season the chicken breasts with salt, pepper, Italian seasoning, and paprika. Heat some olive oil in a skillet over medium heat and sear the chicken for about 2-3 minutes on each side until golden. Don’t cook it all the way through, as it will continue cooking in the crockpot!
2. Prepare the Crockpot:
Now, place the chicken breasts in the crockpot. Add the minced garlic, chopped sun-dried tomatoes, and the rest of the Italian seasoning. Give it a little mix to combine everything.
3. Add the Liquids:
Pour the chicken broth and heavy cream over the chicken mixture. Then, season it with salt and pepper to your taste. Stir gently to combine the ingredients.
4. Cooking Time:
Cover the crockpot and cook on low for 4-5 hours. You will know it’s ready when the chicken is tender and fully cooked through.
5. Shred the Chicken:
Once the chicken is done, carefully take it out of the crockpot and shred it using two forks. It should shred easily!
6. Cook the Pasta:
Now, add the uncooked penne pasta to the crockpot and stir it in. Recovery and cook on high for about 20-30 minutes until the pasta is al dente. Don’t forget to stir occasionally to keep it from sticking together!
7. Finish It Off:
Once the pasta is cooked, stir the shredded chicken back into the crockpot. Toss in the freshly chopped spinach, and sprinkle in the Parmesan cheese and any oil from the sun-dried tomatoes if you’d like a little more flavor. Mix until the spinach is wilted and everything is well combined.
8. Taste and Adjust:
Give it a taste and add any more salt, pepper, or Italian seasoning as needed to suit your taste buds.
9. Serve and Enjoy:
Serve your delicious Crockpot Tuscan Chicken Pasta hot. Feel free to garnish with extra Parmesan cheese and a sprinkle of red pepper flakes for a bit of spice!
Enjoy your creamy, flavorful Crockpot Tuscan Chicken Pasta! It’s perfect for family dinners or meal prepping for the week. Happy cooking!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to adjust your cooking time. Cooking from frozen may require an additional hour on low in the crockpot. Always ensure the chicken reaches an internal temperature of 165°F for safety.
How Can I Make This Recipe Lighter?
If you want a lighter version, swap the heavy cream for half-and-half or use Greek yogurt as a creamy alternative. You can also cut back on the cheese or use a low-fat cheese option.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a little extra broth or cream if necessary to loosen up the sauce!
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the chicken with chickpeas or cooked lentils and use vegetable broth instead of chicken broth. You can also add more veggies like zucchini or bell peppers for extra flavor and nutrition.
