This Creamy Tuscan Chicken Pasta is everything you crave in a cozy, slow-cooked meal tender chicken, rich cream sauce, sun-dried tomatoes, fresh spinach, and perfectly cooked pasta all simmered together in the crockpot. It’s an effortless weeknight dinner that feels gourmet without the work. One bite and you’ll understand why Tuscan-inspired dishes are always a fan favorite!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces penne pasta
- Fresh basil for garnish
Instructions
- Place the chicken breasts into the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Pour the mixture over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in the uncooked penne pasta and fresh spinach, making sure the pasta is fully submerged in the sauce.
- Cook on high for another 30–40 minutes, or until the pasta is al dente.
- Add the grated Parmesan cheese and mix until melted and creamy.
- Taste and adjust seasonings as needed, then serve with fresh basil on top.
Variation
- Swap the chicken breasts for boneless chicken thighs for an extra tender, richer texture.
- Add mushrooms or roasted red peppers for even more Tuscan-inspired flavor.
- Replace penne with rotini or bowtie pasta if you prefer a different shape.
Cooking Notes
- If the sauce seems thin after adding the pasta, let it cook uncovered for 5–10 minutes to thicken.
- Crockpots vary check pasta early at the 25–30 minute mark to avoid overcooking.
- For extra creaminess, stir in an additional splash of heavy cream before serving.
Serving Suggestions
- Serve with warm garlic bread or buttery dinner rolls to scoop up the creamy sauce.
- Pair with a simple green salad or Caesar salad for freshness.
- Garnish generously with fresh basil and extra Parmesan for a restaurant-style finish.
Tips
- Chop the sun-dried tomatoes finely so they melt into the sauce and flavor every bite.
- For a lighter version, use half cream and half milk still creamy, just lighter.
- Add spinach right at the end to keep its bright color and fresh taste.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 620
- Protein: 42g
- Sodium: 810mg
Frequently Asked Questions
-
Can I use frozen chicken?
Yes, but the cooking time may increase slightly. Make sure the chicken reaches a safe internal temperature before shredding. -
Can I substitute the heavy cream?
You can use half-and-half, but the sauce will be slightly thinner and less creamy. -
Will gluten-free pasta work?
Yes, but add it in the last 20–25 minutes and check frequently gluten-free pasta cooks faster. -
Can I make this ahead of time?
Absolutely! The sauce and chicken reheat very well. Just cook the pasta fresh for best texture.
Conclusion
This Creamy Tuscan Chicken Pasta Crockpot recipe brings comfort, richness, and irresistible flavor with minimal effort. Every spoonful is loaded with tender chicken, silky sauce, sun-dried tomatoes, and perfectly cooked pasta a dish your audience will want to make again and again. Let it slow-cook, serve it hot, and enjoy pure Tuscan-style comfort at home.
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Creamy Tuscan Chicken Pasta Crockpot
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This Creamy Tuscan Chicken Pasta is everything you crave in a cozy, slow-cooked meal — tender chicken, rich cream sauce, sun-dried tomatoes, fresh spinach, and perfectly cooked pasta all simmered together in the crockpot. It’s an effortless weeknight dinner that feels gourmet without the work. One bite and you’ll understand why Tuscan-inspired dishes are always a fan favorite!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces penne pasta
- Fresh basil for garnish
Instructions
- Place the chicken breasts into the bottom of the crockpot.
- In a medium bowl, whisk together the heavy cream, chicken broth, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Pour the mixture over the chicken.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
- Remove the chicken, shred it with two forks, and return it to the crockpot.
- Stir in the uncooked penne pasta and fresh spinach, making sure the pasta is fully submerged in the sauce.
- Cook on high for another 30–40 minutes, or until the pasta is al dente.
- Add the grated Parmesan cheese and mix until melted and creamy.
- Taste and adjust seasonings as needed, then serve with fresh basil on top.
Notes
- You can substitute bowtie or rotini pasta if preferred.
- For a thicker sauce, add an extra 1/4 cup Parmesan at the end.
- If your crockpot cooks hot, check pasta at the 25-minute mark to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 810mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
Keywords: creamy tuscan chicken pasta, crockpot chicken pasta, slow cooker pasta, tuscan chicken