Crockpot Creamy Tuscan Chicken Pasta
This Crockpot Creamy Tuscan Chicken Pasta is a comforting, hands-off weeknight dinner featuring juicy chicken, sun-dried tomatoes, spinach, and a luscious parmesan cream sauce. It’s easy to prepare, crowd-pleasing, and perfect for busy nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 3 hours 45 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, julienned (oil-packed, excess oil patted off)
- 2 cups low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 12 ounces penne or rigatoni pasta
- 3 cups fresh baby spinach
- Fresh basil, chopped (optional, for garnish)
Instructions
- Pat chicken breasts dry and season both sides with salt and black pepper. Optionally, sprinkle a pinch of Italian seasoning directly onto the chicken.
- Place chicken breasts in the bottom of a 6-quart crockpot. Top with minced garlic and sun-dried tomatoes. Sprinkle over Italian seasoning. Pour chicken broth over everything. Do not stir.
- In a medium mixing bowl, combine softened cream cheese with 1/2 cup of the chicken broth from the crockpot. Whisk or mash with a fork until mostly smooth. Pour this mixture gently over the chicken and broth in the crockpot.
- Cover and cook on LOW for 3.5 to 4 hours, or until the chicken is tender and shreds easily with two forks. (Alternatively, cook on HIGH for 2 to 2.5 hours, checking for doneness early. Chicken should reach 165°F internally.)
- Remove the chicken breasts to a plate and shred with two forks. Return shredded chicken to the crockpot.
- Add heavy cream and grated parmesan to the crockpot. Stir well to combine everything into a creamy sauce.
- While the sauce melds, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 9-10 minutes or according to package directions. Drain and reserve 1/2 cup pasta water (optional).
- Stir the cooked pasta into the crockpot, mixing gently to coat every piece in the sauce. Add reserved pasta water a little at a time if the sauce is too thick.
- Toss in fresh baby spinach and stir until wilted and evenly distributed.
- Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon if desired.
- Serve hot in bowls, topped with extra parmesan and chopped fresh basil if desired.
Notes
Blend cream cheese with broth before adding to the crockpot to avoid lumps. Add spinach at the end to keep it vibrant. For a lighter version, use light cream cheese and half-and-half. Gluten-free pasta and dairy-free alternatives work well. Leftovers keep for up to 4 days and reheat beautifully with a splash of broth or milk.
Nutrition
- Serving Size: About 2 cups
- Calories: 550
- Sugar: 6
- Sodium: 900
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
Keywords: crockpot, creamy tuscan chicken pasta, slow cooker, weeknight dinner, Italian, chicken, pasta, comfort food, easy recipe, family meal