This Crockpot Tuscan Chicken Pasta is a warm hug in a bowl! With tender chicken, creamy sauce, and delicious sun-dried tomatoes, it’s hearty and comforting.
What’s great is you just toss everything in the crockpot and let it work its magic. I often enjoy it with a sprinkle of cheese on top—because who can say no to extra cheese? 🧀
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe as they become nice and tender in the slow cooker. If you’re looking for substitutes, chicken thighs work wonderfully too. They add a bit more flavor and moisture.
Sun-Dried Tomatoes: These add a lovely, rich flavor. If you can’t find the oil-packed kind, dried sun-dried tomatoes can be rehydrated in warm water. You can also switch them out for roasted red peppers for a sweeter taste!
Heavy Cream: While heavy cream gives a rich texture, you can use half-and-half for a lighter option. Alternatively, coconut milk can be a dairy-free substitute, offering a unique flavor profile.
Cheese: Parmesan cheese is a must for that cheesy goodness. If you’re out, Pecorino Romano or nutritional yeast (for a dairy-free option) can work too, although they have distinct flavors.
Spinach: Fresh spinach wilts beautifully in the sauce. If you’re not a spinach fan, kale can also be used. Frozen spinach is a good alternative, just be sure to thaw and drain it well!
How Do I Get the Chicken to Shred Easily?
Shredding chicken after cooking is key for incorporating it into the pasta. To ensure it shreds nicely:
- Cook the chicken until it’s tender, which is crucial. The crockpot does an amazing job at this!
- Use two forks to pull apart the meat gently. Start at the thicker end and work your way down.
- Return the shredded chicken to the sauce so it can soak up even more flavor.
This way, every bite of pasta is filled with a rich chicken flavor!
What’s the Best Technique for Cooking the Pasta?
Getting perfectly cooked pasta is important for a great dish. Here are my tips:
- Cook the pasta about 20 minutes before you plan to serve. This timing works well with how the sauce and chicken are finishing up in the crockpot.
- Always salt your pasta water! It adds flavor as the pasta cooks.
- Avoid overcooking it; aim for al dente so it holds up well when mixed with the creamy sauce.
- Draining it and tossing it with a little olive oil prevents it from sticking together.
Following these steps helps the pasta stay flavorful and maintain a great texture!
Crockpot Tuscan Chicken Pasta
Ingredients You’ll Need:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste
- 4 cups fresh spinach leaves
- 12 ounces pasta (penne or rigatoni)
- 1 tablespoon olive oil or butter
- Optional: crushed red pepper flakes, chopped fresh basil or parsley for garnish
How Much Time Will You Need?
This delightful Crockpot Tuscan Chicken Pasta requires about 20 minutes of prep time, followed by cooking in the crockpot for 4-6 hours on low or 2-3 hours on high. Just set it and forget it, and you’ll have a creamy, satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will serve as the hearty base for your dish.
2. Add the Flavor:
On top of the chicken, add the minced garlic and chopped sun-dried tomatoes. Pour in the chicken broth and heavy cream. Sprinkle in the grated Parmesan cheese, Italian seasoning, and season with salt and pepper to taste. This mix creates a rich, flavor-packed sauce.
3. Let It Cook:
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. You know it’s ready when the chicken is tender and fully cooked through. It should shred easily with a fork!
4. Cook the Pasta:
When your chicken is just about done, it’s time to cook the pasta. About 20 minutes before you plan to serve, bring a large pot of salted water to boil and cook the pasta according to the package instructions until al dente. This keeps the pasta from becoming mushy. Once done, drain the pasta and toss it with a drizzle of olive oil to keep it from sticking.
5. Shred the Chicken:
Carefully remove the chicken breasts from the crockpot and use two forks to shred them into bite-sized pieces. Return the shredded chicken back into the delicious sauce in the crockpot.
6. Add the Spinach:
Add the fresh spinach to the crockpot and stir gently until it wilts. This adds color and nutrients to your meal.
7. Combine Everything:
Now it’s time to add the drained pasta into the crockpot. Stir everything gently to combine and ensure the pasta is well coated with the creamy sauce. This is where the magic happens!
8. Taste and Adjust:
Before serving, give your dish a taste. Adjust the seasoning with extra salt, pepper, or even some crushed red pepper flakes for a little heat if you like!
9. Serve and Enjoy:
Serve your warm, comforting Crockpot Tuscan Chicken Pasta hot! Garnish with chopped fresh basil or parsley, and if you’re feeling indulgent, sprinkle on some extra Parmesan cheese. Enjoy this delightful meal that’s sure to please!
Happy cooking! 🍽️
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to add an extra hour to the cooking time on low and ensure the chicken is thoroughly cooked before shredding. It’s best to thaw it in the refrigerator overnight if you have the time.
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, half-and-half works well. For a dairy-free alternative, you can use coconut milk, which will give the sauce a unique flavor. Just make sure to stir it in gradually to achieve the desired creaminess.
How Should I Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or cream to help loosen the sauce and microwave or warm on the stove until heated through.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the sauce and chicken the night before and refrigerate until ready to cook. Just pop it in the crockpot in the morning for a delicious meal ready by dinner time!