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Slow Cooker Creamy Tuscan Pasta featured in a delicious and easy recipe article.

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.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
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.