This Crockpot Tuscan Chicken Pasta is a cozy dish packed with juicy chicken, creamy sauce, and hearty pasta. It’s like a warm hug in a bowl!
Cooking it in a crockpot means you can set it and forget it, while the flavors blend beautifully. I love making this on a busy day—dinner is ready when you are!
Key Ingredients & Substitutions
Chicken: You can use boneless, skinless chicken breasts or thighs. If you need a leaner option, skinless chicken breast is a great choice. For more flavor, take a chance on thighs! They stay juicier.
Sun-Dried Tomatoes: If you can’t find sun-dried tomatoes in oil, feel free to use the dry-packed version with a drizzle of olive oil. Alternatively, you can use roasted red peppers or even fresh tomatoes for a different taste.
Fresh Spinach: Spinach adds a nice fresh touch, but you can substitute it with kale or even frozen spinach (just thaw and drain). I love the vibrant color spinach brings to this dish!
Heavy Cream: To lighten it up, consider substituting with half-and-half or coconut cream for a non-dairy version. Keep in mind it may alter the flavor slightly.
Pasta: While penne is great for holding the sauce, you could use any pasta you like, such as rotini or farfalle. Just watch the cooking time; adjust as needed.
How Do I Achieve Tender Chicken in My Crockpot?
Getting tender chicken is crucial in this recipe! Here are some tips to make it easy:
- Always place the chicken at the bottom of the crockpot; this allows it to soak up all the juices.
- Cook on low for 4-5 hours or high for 2-3 hours. Low and slow is typically best for tenderness.
- Don’t rush it! Letting it cook the full time will help keep its moisture.
- Shred the chicken gently once it’s done; it should fall apart easily.
Following these tips ensures your chicken will be flavorful and tender, making the dish a hit!
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
- 3/4 cup sun-dried tomatoes (preferably in oil), chopped
- 3 cups fresh baby spinach, roughly chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, adjust to taste)
- Salt and black pepper to taste
- 12 oz penne pasta (uncooked)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil (if sun-dried tomatoes are dry-packed)
For the Garnish:
- Fresh chopped parsley or basil
How Much Time Will You Need?
This scrumptious Crockpot Tuscan Chicken Pasta takes about 15 minutes to prep. You’ll need to let it cook for 4-5 hours on low or 2-3 hours on high. Then there’s around 10-15 minutes to cook the pasta and mix everything together. So, total time is about 4-5 hours and 30 minutes!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless chicken breasts or thighs in the bottom of the crockpot. This helps them soak up all the flavor as they cook!
2. Add Your Flavors:
Now, sprinkle the minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, salt, black pepper, and red pepper flakes over the chicken. These ingredients will create a beautiful flavor profile!
3. Pour in the Sauces:
Next, pour the chicken broth and heavy cream over the chicken mixture. If you’re using dry-packed sun-dried tomatoes, drizzle some olive oil on top to add richness.
4. Time to Cook:
Cover the crockpot and set it to cook on low for 4-5 hours or on high for 2-3 hours. Your chicken should be tender and fully cooked.
5. Cook the Pasta:
About 30 minutes before you serve, cook the penne pasta according to the package instructions until al dente. After draining, set it aside.
6. Shred the Chicken:
Once the chicken is ready, use two forks to shred it right in the crockpot. Give it a good stir, then add the fresh spinach and grated Parmesan cheese. Keep the crockpot on low for about 5 minutes to let the spinach wilt.
7. Mix Everything Together:
Add the cooked pasta into the crockpot and gently mix everything until it’s all combined and creamy. It’s looking good already!
8. Taste and Adjust:
Before serving, take a quick taste and adjust the seasoning if needed. Maybe a little more salt or pepper? You know your taste best!
9. Serve and Enjoy:
Dish it out and garnish with fresh chopped parsley or basil for a beautiful finish. Enjoy your cozy, creamy Crockpot Tuscan Chicken Pasta!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first to ensure even cooking. You can thaw it in the refrigerator overnight or use the cold water method—just put it in a sealed bag submerged in cold water for about an hour.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish and refrigerate it for up to 2 days before serving. Just cook the pasta slightly less than al dente. When you’re ready to eat, reheat and add a splash of cream or chicken broth to maintain creaminess!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. To reheat, gently warm it on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Recipe Vegetarian?
Yes! Simply replace the chicken with vegetables like zucchini, bell peppers, or mushrooms, and use vegetable broth instead of chicken broth. You can also use a plant-based cream for a creamy texture!
