This Crockpot Tuscan Chicken Pasta is a warm and creamy delight that cooks effortlessly. With tender chicken, sun-dried tomatoes, and a rich sauce, it’s a comforting weekday meal.
What’s great is that it all cooks in one pot, so there’s less cleanup. I love serving it with a sprinkle of cheese on top. It makes dinner feel special, even on a busy night!
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for tenderness. If you prefer dark meat, chicken thighs are a great substitute, adding richness to the dish.
Pasta: Fusilli and rotini are perfect for holding the creamy sauce. If you can’t find these, use penne or any small pasta. Whole wheat or gluten-free pasta is also a good choice!
Heavy Cream: This gives the sauce its creaminess. If you’re looking for a lighter option, use half-and-half or even a dairy-free alternative like coconut cream for a different flavor.
Sun-Dried Tomatoes: They add a punch of flavor! If unavailable, fresh tomatoes can work, just add more seasoning for depth. You could also skip them if you prefer a milder taste.
How Do You Get the Chicken to Stay Moist and Flavorful?
To ensure your chicken stays moist while cooking in the crockpot, the searing step is key. Searing not only locks in moisture but also enhances the flavor by creating a nice crust. Here’s how to do it:
- Heat olive oil in a skillet over medium-high heat.
- Lightly season the chicken with salt, pepper, and spices.
- Cook for 2-3 minutes per side until golden but not fully cooked.
- This simple step will elevate your dish’s taste!
Also, cooking on low heat for a longer time helps keep the chicken juicy. The slow cooking method allows flavors to meld beautifully!
Crockpot Tuscan Chicken Pasta
Ingredients You’ll Need:
For the Main Dish:
- 1 ½ pounds boneless, skinless chicken breasts
- 12 ounces pasta (fusilli or rotini work well)
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 ½ cups chicken broth
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- 3-4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (optional for extra Tuscan flavor)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Olive oil for searing chicken
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time with an additional cook time of 4-5 hours on low or 2-3 hours on high in the crockpot. Plus, you’ll need about 15-20 minutes to cook the pasta and combine everything just before serving. In total, you’re looking at around 5-6 hours for a delicious and warming meal that practically cooks itself!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Begin by lightly seasoning the chicken breasts with salt, pepper, Italian seasoning, and red pepper flakes. This will give the chicken a wonderful flavor. In a skillet, heat a bit of olive oil over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side until they turn golden brown. It’s okay if they aren’t fully cooked; this adds a delicious, caramelized flavor!
2. Prepare the Crockpot:
Once the chicken is seared, transfer the chicken breasts to the crockpot. Next, add the minced garlic, cherry tomatoes, sun-dried tomatoes (if using), and fresh spinach all around the chicken. This combination will create a lovely, colorful base for your dish!
3. Mix the Sauce:
In a mixing bowl, whisk together the chicken broth, heavy cream, and cream cheese until smooth and creamy. Pour this mixture over the chicken and vegetables in the crockpot, ensuring everything is well coated.
4. Cook:
Cover the crockpot and set it to cook on low for 4-5 hours or high for 2-3 hours. You want the chicken to be tender and fully cooked, so just check for doneness towards the end!
5. Cook the Pasta:
About 30 minutes before you plan to serve, cook the pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside. This way, you’ll have perfectly cooked pasta ready to mix in!
6. Shred the Chicken:
Once the chicken is done, carefully remove the breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. This helps distribute the chicken throughout the dish!
7. Combine Everything:
Stir the shredded chicken back into the crockpot. Add the grated Parmesan cheese and the cooked pasta, gently mixing everything together to coat the pasta in that creamy sauce.
8. Final Touches:
Lastly, taste and adjust seasoning with additional salt and pepper as needed. Serve the dish hot, garnished with chopped fresh parsley and an extra sprinkle of red pepper flakes if you like a little extra heat.
Enjoy a rich, savory Tuscan-inspired chicken pasta that’s not only comforting but also effortless thanks to the magic of the crockpot!
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to thaw it thoroughly before cooking. You can do this by leaving it in the refrigerator overnight or by placing it in a sealed plastic bag and submerging it in cold water for a quicker thaw. Pat the chicken dry before seasoning and searing for the best results!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and the sauce the day before and store them in the fridge. Just combine everything in the crockpot and cook it the next day. It will still be delicious, and it allows for flavors to meld beautifully!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of chicken broth or cream to revive the sauce, if needed.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or evaporated milk. For a dairy-free version, try coconut cream or cashew cream, though keep in mind this may alter the flavor slightly.
