There’s something especially comforting about coming home to a crockpot filled with creamy, cheesy chicken pasta. This Crockpot Tuscan Chicken Pasta combines tender chicken, sun-dried tomatoes, spinach, garlic, Parmesan, and a rich cream sauce for an easy family dinner that feels restaurant-worthy without requiring much hands-on work.
I especially love this recipe for busy family nights because the slow cooker handles most of the cooking. The flavors are mild enough for kids, while the garlic, Parmesan, and sun-dried tomatoes give adults plenty to love. Add the pasta toward the end, stir everything together, and dinner is ready!
Prep time: 15 minutes
Cook time: 3–4 hours on HIGH or 5–6 hours on LOW
Servings: 6
What You’ll Need
- 1½ pounds boneless, skinless chicken breasts (about 3 medium chicken breasts)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, drained and sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup freshly grated Parmesan cheese
- 12 ounces penne pasta
- 3 cups fresh baby spinach
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Fresh parsley, chopped, for garnish
Pro Tips
- Don’t overcook the chicken. Chicken breasts can become dry even in a slow cooker. Start checking them toward the lower end of the cooking time. The chicken should reach an internal temperature of 165°F (74°C).
- Cook the pasta separately. This gives you much better control over its texture and keeps the penne from becoming overly soft in the crockpot.
- Make it kid-friendly. If your kids aren’t fans of noticeable pieces of spinach or sun-dried tomatoes, chop them into smaller pieces before mixing them into the sauce.
- Use freshly grated Parmesan. It melts more smoothly into the cream sauce than many pre-shredded varieties and gives the dish a richer flavor.
- Save a little pasta water. If the sauce gets too thick after adding the pasta, a small splash of warm pasta water will help loosen it.
Tools You’ll Need
- 6-quart slow cooker with lid
- Large pot
- Colander
- Cutting board
- Chef’s knife
- Measuring cups
- Measuring spoons
- Cheese grater
- Small bowl
- Whisk
- Two forks
- Wooden spoon
- Serving spoon
- Instant-read meat thermometer, optional but helpful
Substitutions and Variations
Chicken thighs: Boneless, skinless chicken thighs can replace chicken breasts. They’re especially forgiving in the slow cooker and stay wonderfully tender.
Different pasta: Rigatoni, rotini, farfalle, or another short pasta can replace penne.
Half-and-half: You can substitute half-and-half for heavy cream for a lighter sauce, although it won’t be quite as rich and thick.
Kale: Use chopped kale instead of spinach. Because kale is firmer, give it a little more time to soften.
Extra vegetables: Sliced mushrooms or chopped roasted red peppers are easy additions.
Spicy version: Add crushed red pepper flakes. For families with young kids, it’s usually easier to add them only to individual adult servings.
Make-Ahead Tips
You can prepare the chicken, seasonings, garlic, and sun-dried tomatoes the night before and keep them covered in the refrigerator.
The Parmesan can also be grated ahead of time, and the remaining ingredients can be portioned so everything is ready when it’s time to start the crockpot.
For the best texture, cook the pasta fresh and wait to add the spinach until near the end.
How to Make Crockpot Tuscan Chicken Pasta
Step 1: Season the Chicken
Place 1½ pounds (about 3 medium) boneless, skinless chicken breasts in a single layer in the slow cooker.
Season evenly with 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons Italian seasoning.
Step 2: Add Garlic, Sun-Dried Tomatoes, and Broth
Add 4 minced garlic cloves and ½ cup drained, sliced sun-dried tomatoes around the chicken.
Pour in 1 cup low-sodium chicken broth.
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, or until the chicken is tender and reaches an internal temperature of 165°F (74°C).
Step 3: Shred the Chicken
Transfer the cooked chicken breasts to a clean cutting board.
Using two forks, shred all three chicken breasts into tender, bite-sized pieces. Set the shredded chicken aside while you prepare the creamy sauce.
Step 4: Make the Creamy Tuscan Sauce
Leave the broth, garlic, sun-dried tomatoes, and cooking juices in the slow cooker.
Add:
- 1 cup heavy cream
- 4 ounces softened, cubed cream cheese
- 1 cup freshly grated Parmesan cheese
Stir until the cheeses have melted and the sauce is smooth and creamy.
In a small bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth.
Stir the cornstarch mixture into the sauce. Cover and allow the sauce to cook for another 10–15 minutes, or until slightly thickened.
Step 5: Cook the Pasta
While the sauce thickens, bring a large pot of water to a boil.
Cook 12 ounces penne pasta according to the package directions until al dente.
Before draining, you can reserve a little pasta water in case you need to loosen the sauce later. Drain the pasta well.
Step 6: Add the Chicken and Spinach
Return all of the shredded chicken to the slow cooker.
Add 3 cups fresh baby spinach and gently stir everything into the creamy Tuscan sauce.
Cover and cook for about 5 minutes, or just until the spinach has wilted.
Step 7: Add the Pasta
Add the cooked and drained penne to the slow cooker.
Gently fold everything together until the pasta, shredded chicken, spinach, and sun-dried tomatoes are evenly distributed and thoroughly coated in the creamy Parmesan sauce.
If the sauce is thicker than you’d like, stir in a small splash of the reserved pasta water.
Step 8: Garnish and Serve
Spoon the Crockpot Tuscan Chicken Pasta into serving bowls while it’s warm and creamy.
Finish with chopped fresh parsley and, if desired, a little extra freshly grated Parmesan cheese.
Serve immediately and enjoy!
Leftovers and Storage
Let leftover Crockpot Tuscan Chicken Pasta cool before transferring it to an airtight container. Store it in the refrigerator for 3–4 days.
The pasta will continue absorbing some of the creamy sauce while refrigerated, so leftovers will naturally be thicker. When reheating, add a splash of chicken broth, milk, or cream to restore the creamy consistency.
Reheat individual portions gently in the microwave, or warm larger portions over low heat until heated through.
You can freeze the chicken and Tuscan cream sauce, but cooked pasta and cream-based sauces may change texture after freezing. For the best results, freeze the chicken and sauce without the pasta for up to about 2 months. Thaw it in the refrigerator and prepare fresh pasta when you’re ready to serve.
A Cozy Family Dinner Worth Repeating
This Crockpot Tuscan Chicken Pasta is the kind of comforting dinner that makes busy evenings a little easier. Tender chicken, creamy Parmesan sauce, spinach, sun-dried tomatoes, and pasta come together in one hearty dish that the whole family can enjoy.
Give it a try for your next family dinner, and feel free to adjust the vegetables, pasta shape, or seasonings to suit your family’s tastes. Leave a comment and let me know how your Crockpot Tuscan Chicken Pasta turned out, what your family thought of it, or any questions you have about the recipe!
