Introduction

This Crockpot Tuscan Chicken Pasta is a creamy, flavorful dish perfect for busy weeknights. Tender chicken cooks slowly with sun-dried tomatoes, spinach, and Parmesan, creating a rich sauce that pairs beautifully with your favorite pasta. It’s a comforting meal that’s easy to prepare and sure to impress.

A close-up view of a white bowl filled with creamy pasta mixed with shredded chicken, wilted spinach leaves, and pieces of sun-dried tomatoes. The penne pasta is coated evenly in an orange-colored creamy sauce, with layers of green spinach and bits of red sun-dried tomatoes spread throughout. The shredded chicken appears tender and slightly textured, blending smoothly with the sauce. On top, there is a light sprinkle of grated cheese and black pepper, adding texture and color contrast. A silver spoon scoops a generous bite from the bowl, and a woman's hand holds the spoon from the side. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken breasts

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 cup sun-dried tomatoes (drained and chopped)

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

4 cloves garlic (minced)

1 teaspoon salt

½ teaspoon black pepper

2 cups fresh spinach

12 oz pasta (penne, rotini, or your favorite shape)

1–1½ cups additional broth or water (as needed to cook the pasta at the end)

Instructions

Step 1: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder. Chop the sun-dried tomatoes, mince the garlic, grate the Parmesan if using a block, and roughly chop the spinach if the leaves are large. If your sun-dried tomatoes are oil-packed, squeeze them briefly on a paper towel to remove excess oil.

Step 2: Place the seasoned chicken breasts in a single layer at the bottom of the crockpot. Scatter the chopped sun-dried tomatoes and minced garlic evenly over the chicken. Pour the chicken broth and heavy cream on top. Sprinkle the Italian seasoning and grated Parmesan over everything. Tuck the spinach around the chicken and give the top a gentle stir to distribute garlic and tomatoes without fully mixing the chicken.

Step 3: Cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is cooked through and shreds easily with two forks. Avoid lifting the lid frequently to keep the temperature steady.

Step 4: Remove the chicken and shred it with two forks. Stir the shredded chicken back into the crockpot, coating it in the creamy sauce. Adjust seasoning if needed and add up to ½ cup more chicken broth if the sauce is too thick. If the sauce has separated, whisk in a splash of cream or mix cornstarch with cold water and stir it in to thicken.

Step 5: Choose one of two methods to cook the pasta:
Option A (recommended): Cook pasta separately in salted boiling water, 1–2 minutes less than package directions, then drain, reserving 1 cup pasta water. Add pasta to crockpot and stir gently, adding reserved water as needed to thin the sauce.
Option B: Add dry pasta and 1–1½ cups extra broth or water directly to the crockpot. Stir to submerge and cook on HIGH for 20–30 minutes, stirring every 5–10 minutes until al dente.

Step 6: Stir in an extra handful of fresh spinach and sprinkle additional Parmesan on top. Let rest for 2–3 minutes to thicken. Serve hot with extra Parmesan and freshly cracked black pepper. For a bright finish, add a squeeze of fresh lemon juice or torn basil leaves before serving.

Tips & Variations

Cooking the pasta separately ensures better texture and prevents it from becoming too soft in the crockpot.

If your sun-dried tomatoes are oil-packed, dab them dry to avoid making the dish too oily.

Add fresh basil or a splash of lemon juice before serving to brighten the rich cream sauce.

Use freshly grated Parmesan cheese for a smoother melt and richer flavor.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts for even cooking and food safety. If using frozen chicken, increase the cooking time and check for doneness carefully.

What pasta shape works best with this dish?

Penne, rotini, or other short pasta shapes work well as they hold the creamy sauce nicely. However, you can use any favorite pasta shape you have on hand.