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Homemade Crockpot Tuscan Chicken Pasta (Rich & Creamy) recipe photo

Crockpot Tuscan Chicken Pasta (Rich & Creamy)

This Crockpot Tuscan Chicken Pasta is SO EASY! Tender chicken, creamy sauce, and fresh veggies come together in a hands-off slow cooker meal bursting with flavor.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts tender and juicy
  • 1 cup cherry tomatoes halved
  • 1 cup spinach chopped
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning classic herb blend
  • 4 cloves garlic minced
  • 1 onion diced
  • 0.5 teaspoon red pepper flakes for a subtle kick
  • 8 oz penne pasta the perfect shape to hold the sauce
  • 0.5 cup grated Parmesan cheese salty, nutty finish
  • Salt and pepper to taste
  • 2 tablespoons olive oil for sautéing and flavor

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Pot for pasta

Method
 

Directions: Crockpot Tuscan Chicken Pasta (Rich & Creamy)
  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Toss in the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. This step unlocks deep flavor that will infuse the chicken and sauce beautifully.
  2. Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Pour in the sautéed onion and garlic mixture. Add the halved cherry tomatoes, chopped spinach, Italian seasoning, salt, and pepper. Pour in the chicken broth and heavy cream, stirring gently to combine the liquids with the seasonings.
  3. Cover and set your crockpot to low. Let it cook for 4-5 hours, or until the chicken is tender and cooked through. The slow cooking allows the flavors to meld while keeping the chicken moist and juicy.
  4. About 20 minutes before the crockpot time is up, cook the penne pasta according to package instructions until al dente. Drain and set aside.
  5. Once the chicken is cooked, remove it from the crockpot and shred with two forks. Return the shredded chicken to the crockpot and add the cooked penne pasta. Stir in the grated Parmesan cheese until melted and the sauce is creamy and well distributed.
  6. Give the dish a final stir, taste, and adjust seasoning if needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired. This dish pairs wonderfully with a simple green salad or crusty bread.

Notes

  • You can prep the night before by assembling everything except cream and Parmesan; add those just before cooking for freshest sauce.
  • Store leftovers refrigerated up to 3 days; reheat gently with a splash of broth or cream to loosen sauce.
  • Use boneless thighs instead of breasts for more moist and flavorful chicken.
  • For dairy-free, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
  • Cook pasta separately to avoid mushiness; add at the end for best texture.