Tuscan Pasta Crock Pot
Indulge in the comforting flavors of Tuscan cuisine with this creamy, flavor-packed Tuscan Pasta Crock Pot recipe! Perfectly tender shredded chicken combines with penne pasta, vibrant baby spinach, and tangy sun-dried tomatoes in a rich, velvety sauce made from cream cheese, heavy cream, and Parmesan. Infused with fragrant Italian seasoning and a hint of garlic, this one-pot dish is a slow-cooker marvel that requires minimal effort but delivers maximum flavor. With just 15 minutes of prep and the magic of your crock pot, you’ll have a hearty, crowd-pleasing dinner ideal for busy weeknights or cozy gatherings. Serve it warm and garnished with extra Parmesan for a truly irresistible meal. Perfect for slow cooker pasta recipes, Tuscan-inspired dishes, and creamy chicken pasta lovers!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breasts
- 3 cups baby spinach
- 1 cup sun-dried tomatoes (packed in oil, drained)
- 3 cloves garlic cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup Parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Place the boneless, skinless chicken breasts into the crock pot.
Add the garlic, sun-dried tomatoes, chicken broth, Italian seasoning, red pepper flakes (if desired), salt, and black pepper to the crock pot. Stir slightly to combine.
Cover the crock pot with its lid and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and cooked through.
Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the pot.
Stir in the cream cheese and heavy cream, allowing them to melt and create a creamy sauce.
Add the penne pasta to the crock pot, ensuring it is submerged in the sauce. Stir to coat the pasta evenly.
Cover and cook for an additional 30-40 minutes on high, stirring occasionally, until the pasta is cooked and tender.
Once the pasta is fully cooked, add the baby spinach to the crock pot. Stir until the spinach wilts into the dish.
Sprinkle the grated Parmesan cheese over the top and stir to combine.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve warm, garnished with extra Parmesan cheese or fresh parsley, if desired.
Nutrition Facts
Calories |
4590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.8 g | 307% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 8699 mg | 378% | |
| Total Carbohydrate | 323.7 g | 118% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 43.6 g | ||
| Protein | 259.6 g | 519% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1487 mg | 114% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 6352 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
