This Crockpot Tuscan Chicken Pasta is a cozy dish full of flavor! With tender chicken, creamy sauce, and tasty sun-dried tomatoes, it’s all cooked to perfection in one pot.
Believe me, the smell that fills your kitchen while it cooks is simply irresistible! I love serving it with a sprinkle of cheese on top for an extra treat—so good! 🍝
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work well. Thighs are juicier and can be more forgiving if overcooked. If you’re avoiding chicken, consider using tofu or chickpeas for a vegetarian option.
Sun-dried Tomatoes: Oil-packed tomatoes add richness. For a fresher taste, use fresh tomatoes, but remember they need longer to cook. You could also swap them for roasted red peppers if you prefer.
Heavy Cream: I love heavy cream for its richness but feel free to use half-and-half or even coconut milk for a lighter or dairy-free alternative. Keep in mind that using coconut milk will change the flavor a bit!
Spinach: Fresh baby spinach is perfect and wilts nicely. If you can’t find fresh spinach, frozen spinach can be a quick substitute, just thaw and squeeze out extra water before adding it to the sauce.
Pasta: While penne is ideal, any short pasta like rigatoni or fusilli will work well. Whole wheat pasta can be a great substitute for added fiber.
How Do You Ensure the Chicken is Tender and Flavorful?
Getting tender chicken is key here, and it largely depends on the cooking method. If you choose to sear the chicken first, it adds extra flavor through caramelization. Here’s a quick rundown:
- Heat olive oil in a skillet over medium-high heat.
- Sear the chicken for just 2-3 minutes per side until golden.
- Transfer to the crockpot without cooking it through, as it will finish cooking in the slow cooker.
By carefully slow cooking it with flavorful ingredients like garlic and broth, your chicken will turn out juicy and tender at the end. If you’re pressed for time, you can skip the searing, but it does enhance the dish!
How to Make Crockpot Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup sun-dried tomatoes (preferably oil-packed, drained and chopped)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 4 cups fresh baby spinach
- 12 oz penne pasta
- 2 tbsp olive oil (if browning chicken before slow cooking)
- Red pepper flakes (optional, for garnish)
- Fresh basil or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and requires a cooking time of 4-6 hours on LOW or 2-3 hours on HIGH in the crockpot. Plus, you’ll need another 15 minutes to cook the pasta. In total, you’re looking at around 4-7 hours, including cooking time.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts or thighs with garlic powder, Italian seasoning, salt, and pepper. Make sure the chicken is evenly coated for maximum flavor.
2. Optional Sear:
If you want to enhance the flavor, you can sear the chicken. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 2-3 minutes on each side until it is lightly browned. This step is optional but adds a nice touch!
3. Slow Cook Base:
Transfer the chicken to the crockpot. Add the minced garlic, chopped sun-dried tomatoes, and chicken broth. Cover it and set your crockpot to LOW for 4-6 hours or HIGH for 2-3 hours. The chicken should be tender and fully cooked when done.
4. Cook the Pasta:
About 15 minutes before the chicken is done cooking, prepare the penne pasta according to the package instructions until it is al dente. Drain the pasta and set it aside.
5. Make the Tuscan Cream Sauce:
Once the chicken is cooked, remove it from the crockpot and shred or cut it into bite-sized pieces. Then, stir in the heavy cream, grated Parmesan cheese, and fresh baby spinach into the crockpot. Mix well and let the spinach wilt while the sauce thickens slightly, which should take about 5 minutes.
6. Combine Everything:
Add the cooked pasta and shredded chicken back into the crockpot. Gently stir everything together until the pasta is coated with the creamy sauce and all the ingredients are well mixed.
7. Serve:
Use a spoon to serve the Tuscan chicken pasta onto plates or bowls. If you like a little heat, sprinkle some red pepper flakes on top. Add fresh herbs like basil or parsley for a burst of flavor, if desired. Enjoy your delicious meal!
This crockpot Tuscan chicken pasta is not only creamy and flavorful, but it’s also super easy to make. Perfect for a cozy dinner!
Can I Use Frozen Chicken?
Yes, you can use frozen chicken, but make sure it is fully thawed before cooking. Thaw the chicken in the fridge overnight or by placing it in a sealed plastic bag and submerging it in cold water for a quicker option.
How Do I Make This Dish Dairy-Free?
To make this recipe dairy-free, swap the heavy cream for coconut milk or a dairy-free cream alternative. You can also use nutritional yeast in place of Parmesan cheese for a cheesy flavor without the dairy.
What if I Can’t Find Sun-Dried Tomatoes?
If you can’t find sun-dried tomatoes, you can use roasted red peppers or fresh tomatoes instead. Just be aware that fresh tomatoes will need a longer cooking time to soften.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat or you can use the microwave, stirring occasionally to ensure even heating.
