Crockpot Tuscan Chicken Pasta

Crockpot Tuscan chicken pasta has become one of those recipes I reach for on busy days because it delivers so much comfort with almost no effort. The slow-cooked chicken turns incredibly tender, the sauce becomes rich and velvety, and everything comes together in a way that feels like a restaurant-style dish made right in your own kitchen.

What I love most is how hands-off it is. This easy weeknight dinner starts with a few simple ingredients you probably already have at home. The slow cooker does all the work while you go about your day, and by the time evening rolls around, dinner is practically ready. It’s the kind of cozy, satisfying meal that fills the house with the best aroma and makes everyone excited to eat.

This slow cooker chicken pasta is also incredibly versatile. You can keep it classic with spinach and sun-dried tomatoes or add in mushrooms, peas, or even roasted peppers. The creamy sauce wraps around every piece of pasta, making each bite rich and flavorful without feeling complicated.

If you love easy crockpot dinner ideas that don’t require much prep or cleanup, this crock pot chicken pasta will become a new staple. It’s hearty, comforting, and the perfect dish to warm up the end of a long day—especially when you just want something delicious without spending hours in the kitchen. And the best part? This crockpot pasta reheats like a dream, making leftovers just as tempting as the first bowl.

Why You’ll Love It

• Minimal prep, maximum flavor. You toss everything into the crockpot and let it slowly transform into a creamy, rich Tuscan-style sauce while the chicken becomes melt-in-your-mouth tender.
• Perfect for busy schedules. Whether you’re juggling work, errands, or kids, this recipe takes care of itself. By dinnertime, all you need to do is stir in the pasta.
• Restaurant-level taste at home. The combination of garlic, parmesan, sun-dried tomatoes, and cream creates a dish that tastes indulgent without being fussy.
• Crowd-pleasing and comforting. Even picky eaters love it. The flavor is bold but familiar, and the creamy sauce makes every bite feel cozy.
• Great for leftovers. The flavors deepen overnight, and the pasta reheats beautifully—perfect for meal prep or next-day lunches.

Ingredient List

For the Chicken & Sauce

• 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

For the Pasta

• 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)

Ingredient Notes

• Sun-dried tomatoes: I always go for the jarred ones packed in oil—they bring a richer, deeper flavor and blend so beautifully into the sauce. Don’t skip them; they’re a big part of that classic Tuscan taste.
• Parmesan cheese: Freshly grated melts smoother and gives the sauce a creamier texture. The pre-grated kind works in a pinch but doesn’t give the same velvety finish.
• Chicken breasts: You can swap for chicken thighs if you want an even more tender, juicy result. Thighs do great in long, slow cooking.
• Spinach: Fresh spinach wilts perfectly into the hot sauce. If you’re using frozen, squeeze out as much liquid as possible so it doesn’t water down the creamy base.
• Pasta choice: Short pasta shapes cling to the sauce best. I typically use rotini because those little spirals catch all the creamy goodness.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The heart of the recipe. It keeps everything tender and lets the sauce develop slowly. I love using my 6-quart slow cooker because it gives the pasta plenty of space at the end.
• Cutting board + knife – For chopping sun-dried tomatoes, mincing garlic, and prepping the chicken.
• Mixing spoon – To stir everything together once the pasta goes in. A wooden spoon works great here.
• Measuring cups + spoons – For getting the cream, broth, and seasonings just right.
• Colander – If you prefer cooking the pasta separately, a quick drain makes it easy to fold into the sauce.

Instructions

Step 1 — Prep the ingredients

• Pat the chicken dry with paper towels and season both sides with the salt, pepper, garlic powder, and onion powder.
• Chop the sun-dried tomatoes into bite-sized pieces.
• Mince the garlic.
• Grate the Parmesan if you’re using a block (freshly grated melts best).
• Rinse and roughly chop the spinach if the leaves are large.
  Pro tip: If your sun-dried tomatoes are oil-packed, give them a quick squeeze on a paper towel so you’re not adding extra oil to the crockpot.

Step 2 — Layer everything into the crockpot

• Place the seasoned chicken breasts in the bottom of the slow cooker in a single layer if possible.
• Scatter the chopped sun-dried tomatoes and minced garlic over the chicken.
• Pour the chicken broth and heavy cream over the top.
• Sprinkle the Italian seasoning evenly, then add the grated Parmesan on top (it will help thicken the sauce as it melts).
• Tuck the spinach around the chicken — it will wilt during cooking.
• Give the top a gentle stir just to distribute garlic and sun-dried tomatoes; don’t fully mix the chicken into the liquid.
  Pro tip: Arrange the chicken with a little space between pieces so hot liquid circulates — that helps them cook evenly.

Step 3 — Slow cook the chicken

• Set the crockpot to LOW and cook for 4–5 hours, or HIGH for 2½–3 hours, until the chicken is cooked through and easily shreds with two forks.
• Avoid opening the lid frequently — each peek drops the internal temperature and can add extra cooking time.
  Pro tip: Start checking for doneness about 30 minutes before the minimum time if your chicken pieces are thin — you don’t want them to overcook and dry out.

Step 4 — Shred the chicken and finish the sauce

• Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces.
• Stir the shredded chicken back into the crockpot, mixing it into the creamy sauce so every shred is coated.
• Taste the sauce and adjust seasoning (salt, pepper) as needed. If it seems too thick, add up to ½ cup more chicken broth and stir.
  Pro tip: If the sauce has separated slightly after long cooking, whisk in a splash of extra cream or a tablespoon of cornstarch mixed with cold water to bring it back together.

Step 5 — Cook the pasta (two options)

Option A — Cook pasta separately (recommended for best texture):

• Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes shy of package directions (it will finish cooking in the sauce).
• Drain, reserving 1 cup of pasta cooking water.
• Add the pasta to the crockpot and stir gently to combine. If the sauce needs thinning, add reserved pasta water a splash at a time until you reach your preferred consistency.

Option B — Cook pasta directly in the crockpot (for lower-effort method):

• Add the dry pasta and 1–1½ cups extra broth or water to the crockpot, stir to submerge the pasta, and set to HIGH.
• Cook for 20–30 minutes, stirring every 5–10 minutes to prevent sticking, until the pasta is al dente.
  Pro tip: Cooking pasta separately gives more reliable texture — crockpot-cooked pasta can become soft faster, so check often.

Step 6 — Finish and serve

• Once pasta is fully combined and the sauce is creamy and smooth, stir in an extra handful of fresh spinach (it will wilt quickly) and a final sprinkle of Parmesan.
• Let the dish rest for 2–3 minutes so the sauce settles and thickens slightly.
• Serve hot with extra grated Parmesan and a crack of black pepper.
  Pro tip: A squeeze of fresh lemon juice or a few torn fresh basil leaves right before serving brightens the whole dish and cuts through the creaminess beautifully.

Enjoy — then scoop a generous portion onto plates and watch everyone dig in.

Tips and Tricks for Success

• Sear the chicken first for extra flavor. It’s optional, but browning the chicken in a skillet for a few minutes adds a deeper, richer base to the sauce.
• Use freshly grated Parmesan. It melts smoother and prevents the sauce from turning grainy.
• Add pasta gradually. When mixing cooked pasta into the sauce, add it in portions so you can control the thickness and creaminess.
• Check pasta early if cooking in the crockpot. Slow cookers heat differently; stir often and test for doneness so it doesn’t turn mushy.
• Thin the sauce slowly. Always add broth or pasta water a splash at a time so the sauce stays creamy instead of watery.
• Let it rest before serving. A couple minutes of resting time helps the sauce cling to the pasta and brings the flavors together beautifully.

Ingredient Substitutions and Variations

• Swap chicken breasts for thighs. They stay incredibly juicy and hold up well to long cooking times.
• Use half-and-half instead of heavy cream. It makes the dish a little lighter while still staying creamy (avoid using milk—too thin).
• Try different pasta shapes. Shells, rotini, penne, or even bowties all work great.
• Change up the greens. Spinach is classic, but kale or Swiss chard adds a nice earthy twist.
• Add mushrooms or roasted red peppers. They blend beautifully into the Tuscan flavors and give extra depth.
• Make it spicy. Add red pepper flakes or sliced Calabrian chilies to brighten the creamy sauce.
• Go extra cheesy. Stir in mozzarella or provolone at the end for a melty, stretchy finish.

Serving Suggestions

• Garlic bread or garlic knots. I love serving this pasta with warm, buttery garlic bread—it balances the richness perfectly and helps scoop up every bit of that creamy sauce.
• A crisp green salad. A simple salad with mixed greens, cucumbers, and a tangy vinaigrette cuts through the creaminess in the best way.
• Steamed or roasted veggies. Broccoli, asparagus, or green beans add a fresh, bright contrast alongside the hearty pasta.
• Fresh herbs on top. A sprinkle of basil or parsley adds color and a pop of freshness that makes the dish feel even more vibrant.
• A squeeze of lemon. Just before serving, a little lemon juice brightens the flavors and keeps the dish from feeling too heavy.

Storage and Reheating Instructions

• Refrigerate leftovers: Store in an airtight container for up to 3–4 days.
• Add a splash of liquid before reheating: A bit of cream, broth, or even water helps loosen the sauce back to its creamy consistency.
• Microwave: Reheat in 30-second intervals, stirring between each one to heat evenly without drying the pasta out.
• Stovetop: Warm on low heat in a skillet, adding small splashes of liquid as needed. This method keeps the pasta soft but not mushy.
• Freezing (optional): You can freeze it, but the dairy sauce may change texture. If you do, freeze without the pasta and add freshly cooked noodles when reheating.

Frequently Asked Questions

Can I use frozen chicken?

Yes! You can use frozen chicken, but keep in mind you may need to add 1 extra hour of cook time on LOW. Just make sure the chicken reaches a safe internal temperature before shredding.

Will the pasta get mushy in the crockpot?

It can if overcooked. Stir often and check early if cooking the pasta directly in the slow cooker. For best texture, cook the pasta separately and stir it in at the end.

Can I make this dairy-free?

You can swap the cream for coconut cream and use a dairy-free Parmesan alternative. The flavor will be slightly different but still rich and delicious.

What if my sauce is too thick?

Add a splash of chicken broth, pasta water, or cream until it reaches your desired consistency. Add slowly—it’s easy to thin but harder to thicken without overcooking.

Can I add vegetables to this recipe?

Absolutely. Mushrooms, zucchini, kale, peas, or roasted red peppers all blend beautifully into the Tuscan flavors.

Can this be made ahead?

Yes! You can cook the sauce and chicken ahead of time, store it in the fridge, and add freshly cooked pasta right before serving.

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Did you try this recipe? Let me know in the comments how it turned out!