SLOW COOKER CREAMY TUSCAN PASTA ULTIMATE

I still remember the frantic weeknight dinners of my childhood, a symphony of stressed sighs and the microwave’s persistent hum, but I always wished for something comforting and slow-cooked. Now, I’m excited to share the magic of Slow Cooker Creamy Tuscan Pasta, a dish so easy and flavorful it will transform your weeknight meals. Trust me, with this recipe, you’re just a few hours away from a creamy, dreamy pasta experience that will become a family favorite!

Why You’ll Absolutely Love This Slow Cooker Creamy Tuscan Pasta

Let’s face it: life is busy. Between work, family, and everything else, who has time to spend hours slaving over a hot stove? That’s where this recipe comes in. This Slow Cooker Creamy Tuscan Pasta is the answer to your weeknight dinner prayers. It’s ridiculously easy to make, requires minimal effort, and delivers maximum flavor. Plus, there’s something just so comforting about knowing a delicious, home-cooked meal is simmering away, ready to greet you at the end of a long day.

But beyond the convenience, it’s the taste that will truly win you over. The creamy sauce, infused with the sun-dried tomatoes, spinach, and garlic, is simply irresistible. It’s a flavor explosion that will have everyone begging for seconds. And, because it’s made in the slow cooker, the flavors have plenty of time to meld together, creating a depth and richness you just can’t achieve with a quick stovetop meal.

Ingredients: Your Tuscan Dream Team

Here’s what you’ll need to assemble your Slow Cooker Creamy Tuscan Pasta masterpiece. Don’t worry, the list looks longer than it is – most are pantry staples!

• 1 pound pasta (rotini, penne, or your favorite shape – uncooked)
• 1.5 pounds boneless, skinless chicken breasts (can also use thighs)
• 1 (15-ounce) jar Alfredo sauce
• 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 (4-ounce) jar sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a little kick)
• Salt and pepper, to taste
• 5 ounces fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup heavy cream (optional, for extra richness)

Ingredient Notes & Substitutions

Don’t be afraid to get creative and customize this recipe to your liking! Here are a few ideas:

• Pasta: I love using rotini or penne because the sauce clings to them beautifully, but any short pasta shape will work. Bowties, shells, even macaroni would be delicious.
• Chicken: Chicken breasts are leaner, but chicken thighs will give you a richer, more flavorful result. You can even use pre-cooked rotisserie chicken to save time – just shred it and add it towards the end of the cooking time.
• Alfredo Sauce: While store-bought Alfredo sauce is perfectly fine (and convenient!), you can absolutely make your own if you’re feeling ambitious. You can even use a lighter Alfredo sauce to cut down on calories.
• Sun-Dried Tomatoes: Make sure to drain the sun-dried tomatoes well before adding them to the slow cooker. If you don’t have sun-dried tomatoes in oil, you can use the dry-packed variety, but you might want to add a tablespoon of olive oil to the slow cooker to compensate.
• Spinach: Fresh spinach is best, but you can use frozen spinach in a pinch. Just be sure to thaw it completely and squeeze out any excess water before adding it to the slow cooker.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, you can omit them altogether. Or, if you like things really hot, add a pinch of cayenne pepper.
• Vegetables: Feel free to add other vegetables to this dish! Chopped mushrooms, bell peppers, or zucchini would all be delicious additions. Add them at the same time as the spinach.
• Cheese: I love Parmesan cheese in this recipe, but you could also use Romano or Asiago. A sprinkle of mozzarella at the end would also be yummy.

Step-by-Step Instructions: Slow Cooker Creamy Tuscan Pasta Perfection

Ready to get cooking? Here’s how to make this amazing dish:

1. Prep the Chicken: Place the chicken breasts in the bottom of your slow cooker. Season generously with salt, pepper, and Italian seasoning.
2. Add the Sauce: Pour the Alfredo sauce, diced tomatoes and green chilies (Rotel), drained sun-dried tomatoes, chicken broth, and minced garlic over the chicken.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Shred the Chicken: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Add the Pasta: Stir in the uncooked pasta. Make sure the pasta is submerged in the sauce. If needed, add a little more chicken broth to ensure the pasta is covered.
6. Cook Again: Cover and cook on high for 30-45 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking together. This is a critical step – check the pasta frequently to avoid overcooking!
7. Stir in the Goodness: Stir in the spinach, Parmesan cheese, and heavy cream (if using). Cook until the spinach is wilted, about 5 minutes.
8. Serve: Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Troubleshooting & Tips for Success

Even the easiest recipes can have their hiccups. Here are a few common issues and how to fix them:

• Pasta is Sticking Together: This is probably the most common problem with slow cooker pasta dishes. To prevent this, stir the pasta frequently during the last 30-45 minutes of cooking. Also, make sure the pasta is completely submerged in the sauce. If it’s not, add a little more chicken broth.
• Pasta is Overcooked: Slow cookers can vary in temperature, so it’s important to check the pasta frequently during the last 30-45 minutes of cooking. If the pasta is getting too soft, turn the slow cooker off or remove the lid to stop the cooking process. Next time, try reducing the cooking time by 15 minutes.
• Sauce is Too Thick: If the sauce is too thick, add a little more chicken broth or heavy cream to thin it out.
• Sauce is Too Thin: If the sauce is too thin, you can thicken it by stirring in a tablespoon of cornstarch mixed with two tablespoons of cold water. Add it to the slow cooker during the last 15 minutes of cooking.
• Chicken is Dry: To prevent the chicken from drying out, make sure it’s completely submerged in the sauce. You can also use chicken thighs instead of chicken breasts, as they tend to be more moist.

Serving Suggestions: Complete Your Tuscan Feast

This Slow Cooker Creamy Tuscan Pasta is a complete meal on its own, but here are a few serving suggestions to take it to the next level:

• Garlic Bread: Serve with a side of warm, crusty garlic bread for dipping in the creamy sauce.
• Salad: A simple green salad with a light vinaigrette dressing is a refreshing contrast to the richness of the pasta.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be delicious side dishes.
• Wine: Pair this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

Make It Ahead & Storage Tips

This recipe is perfect for meal prepping! You can easily make it ahead of time and store it for later.

• Make Ahead: You can prepare the entire dish ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it in the microwave or on the stovetop. You may need to add a little more chicken broth or water to loosen the sauce.
• Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
• Freezing: While you can technically freeze this dish, the texture of the pasta and sauce may change slightly. If you do freeze it, allow it to thaw completely in the refrigerator before reheating.

Variations: Your Tuscan Pasta, Your Way

One of the best things about this recipe is how versatile it is! Here are a few ideas to customize it to your liking:

• Spicy Tuscan Pasta: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Vegetarian Tuscan Pasta: Omit the chicken and add more vegetables, such as mushrooms, bell peppers, zucchini, or eggplant. You could also add a can of drained and rinsed cannellini beans for extra protein.
• Seafood Tuscan Pasta: Substitute the chicken with shrimp or scallops. Add the seafood during the last 30 minutes of cooking, or until it’s cooked through.
• Tuscan Tortellini: Use cheese-filled tortellini instead of regular pasta for an extra cheesy treat.
• Creamy Pesto Tuscan Pasta: Add a dollop of pesto to the slow cooker during the last 15 minutes of cooking for a burst of fresh flavor.

More Slow Cooker Inspiration

If you’re as obsessed with slow cooking as I am, be sure to check out these other delicious recipes:

• If you’re looking for another comforting pasta dish, you absolutely HAVE to try Crockpot Ravioli Lasagna. It’s a layered delight that’s as easy as it is satisfying.
• For those who love making things from scratch, consider using your own Homemade Spaghetti Sauce as the base for this recipe. The depth of flavor will be incredible! Alternatively, you can elevate a store-bought sauce with my tricks for Canned Spaghetti Sauce – trust me, it makes a huge difference.
• On a chilly evening, nothing beats a bowl of Creamy Pasta Soup. It’s warm, comforting, and packed with flavor.
• For a lighter, chicken-focused dish, give Tuscan Chicken Squash a try. It’s a vibrant and healthy option that’s bursting with Tuscan flavors.
• And if you’re in the mood for something extra special, you can’t go wrong with Marry Me Chicken Pasta. The name says it all – it’s irresistibly good!

Slow Cooker Creamy Tuscan Pasta: The Recipe

Prep Time: 10 minutes

Cook Time: 3-8 hours

Serves: 6-8

Ingredients:

• 1 pound pasta (rotini, penne, or your favorite shape – uncooked)
• 1.5 pounds boneless, skinless chicken breasts (can also use thighs)
• 1 (15-ounce) jar Alfredo sauce
• 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 (4-ounce) jar sun-dried tomatoes in oil, drained
• 1 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, for a little kick)
• Salt and pepper, to taste
• 5 ounces fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup heavy cream (optional, for extra richness)

Instructions:

1. Place the chicken breasts in the bottom of your slow cooker. Season generously with salt, pepper, and Italian seasoning.
2. Pour the Alfredo sauce, diced tomatoes and green chilies (Rotel), drained sun-dried tomatoes, chicken broth, and minced garlic over the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Stir in the uncooked pasta. Make sure the pasta is submerged in the sauce. If needed, add a little more chicken broth to ensure the pasta is covered.
6. Cover and cook on high for 30-45 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking together.
7. Stir in the spinach, Parmesan cheese, and heavy cream (if using). Cook until the spinach is wilted, about 5 minutes.
8. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Final Thoughts: Embrace the Slow Cooker Magic

So there you have it: Slow Cooker Creamy Tuscan Pasta, a recipe that’s as easy as it is delicious. It’s the perfect solution for busy weeknights, a guaranteed crowd-pleaser, and a dish that will bring warmth and comfort to your table. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Slow Cooker Creamy Tuscan Pasta Ultimate

This Slow Cooker Creamy Tuscan Pasta recipe is a hassle-free way to enjoy a comforting and flavorful meal. It combines chicken, pasta, and a rich, creamy Tuscan-inspired sauce, all cooked to perfection in your slow cooker, making it ideal for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 2025

Course: Main Course

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pasta rotini, penne, or your favorite shape
• 1.5 pounds boneless, skinless chicken breasts
• 1 cup chicken broth
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes optional
• Salt, to taste
• Pepper, to taste
• 5 ounces fresh spinach, roughly chopped
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup heavy cream optional

Equipment

• Slow cooker
• Measuring cups
• Measuring spoons
• Fork
• Knife
• Cutting board
• Can opener
• Colander (optional)
• Mixing Spoon

Method

 

1. Place the chicken breasts in the bottom of your slow cooker. Season generously with salt, pepper, and Italian seasoning.
2. Pour the Alfredo sauce, diced tomatoes and green chilies (Rotel), drained sun-dried tomatoes, chicken broth, and minced garlic over the chicken.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
5. Stir in the uncooked pasta. Make sure the pasta is submerged in the sauce. If needed, add a little more chicken broth to ensure the pasta is covered.
6. Cover and cook on high for 30-45 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking together.
7. Stir in the spinach, Parmesan cheese, and heavy cream (if using). Cook until the spinach is wilted, about 5 minutes.
8. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Notes

Adjust the amount of red pepper flakes to your liking. For a vegetarian version, omit the chicken and add more vegetables. Leftovers can be stored in the refrigerator for up to 3 days. To prevent the pasta from sticking, stir frequently during the last 30-45 minutes of cooking and ensure the pasta is submerged in the sauce. If the sauce is too thick, add more chicken broth or heavy cream.