Enjoy the rich, creamy flavors of Crock Pot Tuscan Chicken Pasta, with tender chicken and a flavorful garlic parmesan sauce. This slow-cooked dinner stands out for its effortless prep and irresistibly comforting taste that feels gourmet without the fuss.
I love how this slow cooker Tuscan chicken pasta turns a few simple ingredients into a creamy, comforting meal that feels special. The creamy garlic parmesan sauce blends beautifully with sun-dried tomatoes and fresh spinach, making every bite feel indulgent. It's one of those recipes that keeps everyone coming back for seconds, yet takes almost no hands-on time to prepare.
For more indulgent slow cooker creamy pasta recipes, check out this creamy Crock Pot tortellini and Crock Pot creamy chicken pasta.
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Why You'll Love This Recipe
- Effortless Prep: Simply add ingredients to your slow cooker and let it do the work; minimal hands-on time required.
- Creamy, Flavor-Packed Sauce: Garlic parmesan, sun-dried tomatoes, and cream cheese create a rich, indulgent sauce that makes this a standout slow cooker creamy Tuscan chicken recipe.
- Hands-Off Cooking: Let the slow cooker chicken pasta tomato dish cook while you focus on other things.
- Crowd-Pleaser: Ideal for family dinners or serving guests who love comforting pasta. For another guaranteed favorite, try this chicken pot pie in the slow cooker.
Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for even cooking and easy shredding.
- Garlic Parmesan Sauce: Adds creamy, savory richness. A store-bought version like Buffalo Wild Wings garlic Parmesan works well and saves time, but any high-quality jarred sauce will do.
- Marinara Sauce: Brings acidity and depth to balance the creaminess. Choose a jarred sauce with simple ingredients for the best flavor.
- Cream Cheese: Adds extra creaminess and helps thicken the sauce. Cut into pieces before adding so it melts evenly.
- Sun-Dried Tomatoes: Adds a sweet-tart, concentrated tomato flavor. Use jarred sun-dried tomatoes packed in oil for a softer texture and easier chopping. For another delicious recipe featuring sun-dried tomatoes, try this marry me chicken orzo.
- Parmesan Cheese: Adds salty, nutty flavor and helps thicken the sauce slightly.
- Spinach: Adds color and a touch of freshness. Baby spinach works well and can be added directly without pre-cooking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian Version: Swap the chicken for extra vegetables like mushrooms, zucchini, and bell peppers. The creamy sauce and pasta make it just as satisfying without the meat.
- Protein Swap: Replace the chicken with Italian sausage or even ground beef for a heartier, meatier version of this creamy pasta. Brown the sausage or beef before adding it to the slow cooker for the best flavor.
- Herb Boost: Add fresh herbs like basil, parsley, or thyme at the end of cooking to brighten the flavors and give it a fresher taste.
- Creamy White Wine Sauce: Stir in a splash of white wine before slow cooking for an elegant, slightly tangy flavor.
How to Make Tuscan Chicken Pasta in the Crock Pot
Making this creamy Tuscan chicken in the Crock Pot is simple, with the slow cooker doing most of the work for you. With just a few simple steps, you'll have a rich, comforting pasta ready to enjoy.
- Step 1: Prepare the Chicken and Sauces. Place the chicken breasts at the bottom of a 6-quart slow cooker. Pour in the garlic Parmesan sauce, marinara sauce, and add the cream cheese pieces, sun-dried tomatoes, and Italian seasoning.
- Step 2: Slow Cook the Chicken. Cover the slow cooker and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours until the chicken is tender.
- Step 3: Shred the Chicken and Add Greens. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker along with the Parmesan cheese and spinach, then cook for another 30 minutes.
- Step 4: Cook and Combine the Pasta. Prepare the rotini pasta according to the package instructions until al dente. Drain and stir the pasta into the slow cooker until it's fully coated in the creamy sauce. Serve with warm Focaccia bread to complete the meal.
Expert Tips
- Use Evenly Sized Chicken Breasts: Choose chicken breasts that are similar in size so they cook evenly in the slow cooker and shred easily.
- Don't Overcook the Pasta: Cook the rotini just until al dente, as it will finish cooking when mixed with the hot sauce in the slow cooker.
- Add Greens Last: Stir in the spinach toward the end of cooking to prevent it from wilting too much and losing its vibrant color.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if the sauce thickens too much.
Serving Suggestions
- Serve this creamy Tuscan chicken for a comforting weeknight dinner alongside warm garlic bread or a crisp garden salad, and finish the meal with some sweet apple cobbler in the slow cooker.
- This dish is perfect for sharing with friends or family at potlucks and gatherings. Complement it with green beans and bacon or slow cooker glazed carrots to add color and freshness to the table.
- Leftovers reheat well and can be enjoyed for lunch throughout the week.
Recipe FAQs
You can prepare all the ingredients the night before and store them in the slow cooker insert in the fridge. In the morning, just set the slow cooker and let it cook as directed.
Cook the pasta separately until al dente and only stir it into the sauce at the end. This keeps it from overcooking and ensures a perfect texture.
Yes, you can freeze it, but it's best to do so before adding the pasta. Store the cooked chicken and sauce in an airtight container for up to 3 months. When ready to eat, thaw overnight in the refrigerator, reheat gently on the stovetop, and stir in freshly cooked pasta.
More Delicious Crock Pot Chicken Recipes
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Crock Pot Tuscan Chicken Pasta
Equipment
Ingredients
- 1 pound rotini pasta uncooked
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 12 ounces garlic parmesan sauce I used Buffalo Wild Wings garlic parmesan sauce
- 15 ounce jar of marinara sauce
- 8 ounces cream cheese Cut into eight pieces
- ⅓ cup sun-dried tomatoes drained and chopped
- ½ cup parmesan cheese
- 2 cups spinach
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add Italian seasoning, garlic parmesan sauce, marinara sauce, cream cheese, and sun-dried tomatoes.
- Cover and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
- Remove chicken and shred with two forks. Add chicken, parmesan cheese, and spinach back into the crock pot. Cook for an additional 30 minutes.
- Cook pasta to al dente according to the package directions. Drain and add to the crock pot. Toss until coated in sauce.
- Garnish with Parmesan cheese and enjoy!
Notes
- Choose chicken breasts of similar size to ensure they cook evenly and shred easily.
- Cut the cream cheese into small pieces before adding so it melts evenly and creates a smooth, creamy sauce.
- Cook the pasta separately until al dente and add it at the end to prevent it from becoming mushy.
- Stir in the spinach and Parmesan near the end of cooking to keep the greens bright and the cheese perfectly creamy.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
This Tuscan chicken pasta is so good. It has so much flavor and is so easy to make in the slow cooker.