This slow cooker Tuscan chicken pasta combines tender shredded chicken with a rich cream sauce infused with sun-dried tomatoes, garlic, and Parmesan, finished with fresh spinach for a restaurant-quality meal that cooks hands-off for 3 hours.
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Spray the inside of a slow cooker with cooking spray.
Place the chicken breasts in the slow cooker and season both sides generously with Italian seasoning.
Pour in the chicken broth, then add the sun-dried tomatoes and garlic cloves.
Cover and cook on low for 3 hours.
After 3 hours, use two forks to shred the chicken directly in the slow cooker.
Stir in the heavy cream.
Add 1 cup of the Parmesan cheese and the baby spinach.
Place the lid back on and allow the spinach to wilt, which should take about 10 minutes.
While the spinach is wilting, cook your pasta according to package directions.
Stir in the remaining cup of Parmesan cheese.
Serve the Tuscan chicken sauce over the cooked pasta.
Store the sauce and cooked pasta separately in airtight containers for up to 3 days; reheat the sauce gently on the stovetop with a splash of chicken broth to restore creaminess, then combine with pasta.
slow cooker
The chicken cooks on low for 3 hours in the slow cooker. Add the cream and spinach in the final 10 minutes, while you cook the pasta separately.
Yes, but add 1–2 hours to the cooking time. Ensure the chicken reaches tender, shredding consistency before proceeding with the cream.
Fettuccine, penne, or rigatoni work well. Any medium to wide pasta shape holds the creamy sauce effectively.
Substitute heavy cream with coconut milk or cashew cream, and use nutritional yeast or dairy-free Parmesan in place of grated Parmesan cheese.
Keep the sauce and pasta separate in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess.
