This slow cooker 4-ingredient creamy Tuscan chicken pasta is exactly what I make when my mom requests “her” birthday dinner every year. The sun-dried tomato cream sauce tastes like something from a cozy Italian restaurant, but it comes together with almost zero effort and just a few pantry staples. Everything cooks right in the slow cooker—tender sliced chicken, a silky blush-pink sauce, and pasta that soaks up all that flavor—so it’s perfect for busy weeknights when you still want something a little special.
Serve this creamy Tuscan chicken pasta straight from the slow cooker with a simple green salad and garlicky bread or breadsticks to mop up the extra sauce. A side of roasted broccoli or asparagus balances the richness nicely. If you’re pouring a drink, a crisp white wine like Pinot Grigio or a light sparkling water with lemon works well. For leftovers, I like to add a handful of extra spinach and a squeeze of lemon when reheating to brighten everything back up.
Slow Cooker Creamy Tuscan Chicken PastaServings: 6
Ingredients
2 pounds boneless skinless chicken breasts
1 (16-ounce) jar Alfredo sauce
1 1/2 cups low-sodium chicken broth
1 cup sliced oil-packed sun-dried tomatoes, drained (plus a little oil for extra flavor, optional)
8 ounces penne pasta, uncooked
3 cups fresh baby spinach, loosely packed
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray for easier cleanup.
Place the chicken breasts in a single layer in the bottom of the slow cooker and season both sides evenly with the salt and pepper.
In a medium bowl, whisk together the Alfredo sauce and chicken broth until smooth and pourable. Stir in the sliced sun-dried tomatoes.
Pour the creamy sun-dried tomato mixture evenly over the chicken, making sure the chicken is mostly submerged in the sauce.
Cover and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and very tender (internal temperature should reach 165°F/74°C).
Once the chicken is done, transfer it to a cutting board. Cover loosely with foil and let rest for 5 minutes, then slice it into thick strips or bite-sized pieces.
While the chicken rests, add the uncooked penne pasta directly into the hot sauce in the slow cooker. Stir well to make sure all the pasta is coated and mostly submerged in the sauce.
Cover and cook the pasta on HIGH for 20 to 30 minutes, stirring once halfway through, until the pasta is just tender (time can vary slightly depending on your slow cooker and pasta brand). If the sauce looks too thick before the pasta is done, stir in a splash more broth or hot water, a few tablespoons at a time.
When the pasta is al dente, stir in the fresh baby spinach. The heat of the sauce will wilt it in 1 to 2 minutes, turning the sauce a beautiful creamy blush color with bright green ribbons.
Add the sliced chicken back into the slow cooker and gently fold it through the pasta and sauce until everything is coated and heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the creamy Tuscan chicken pasta straight from the slow cooker while hot, making sure each bowl gets plenty of chicken, sun-dried tomatoes, spinach, and sauce.
Variations & Tips
For an even richer sauce, you can swap half of the chicken broth for heavy cream, but keep in mind this will make the dish heavier. If you like a little kick, stir in a pinch of red pepper flakes with the Alfredo sauce and broth. You can also add 1/2 cup of grated Parmesan cheese at the end for extra savory flavor. For more veggies, toss in a handful of halved cherry tomatoes or sautéed mushrooms when you add the spinach. If you prefer dark meat, boneless skinless chicken thighs work well and stay very tender; just trim excess fat and cook until they reach 175°F internally for best texture. To make it slightly lighter, use a lighter Alfredo sauce and add an extra cup of spinach. If you’re short on time, you can cook the pasta separately on the stovetop and stir it into the sauce and sliced chicken right before serving. Food safety tips: Always thaw chicken completely in the refrigerator before adding it to the slow cooker; starting with frozen chicken can keep it in the temperature danger zone too long. Use a meat thermometer to ensure the chicken reaches at least 165°F in the thickest part. Refrigerate leftovers within 2 hours of cooking in shallow containers, and reheat until steaming hot before serving. Avoid leaving the slow cooker on “warm” for more than 2 to 3 hours after cooking is finished to keep the chicken and dairy-based sauce safe and high quality.
