Go Back
- 4 boneless, skinless chicken breasts - 2 cups cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1 can (15 oz) cannellini beans, drained and rinsed - 1 cup low-sodium chicken broth - ½ cup sun-dried tomatoes in oil, chopped - 4 cloves garlic, minced - ½ teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 12 oz fettuccine or your choice of pasta - ½ cup heavy cream - 1 cup grated Parmesan cheese - Fresh basil leaves for garnish The main ingredients create a rich base for my Slow Cooker Tuscan Chicken Pasta. The chicken breasts are tender, juicy, and soak up all the flavors. Cherry tomatoes add sweetness, while spinach gives a fresh touch. Cannellini beans bring protein and creaminess. The sun-dried tomatoes add a tangy depth. - 1 teaspoon dried basil - 1 teaspoon dried oregano I love using dried herbs like basil and oregano. They fill the dish with Italian charm. Garlic adds a strong flavor that pairs well with chicken and veggies. A pinch of red pepper flakes offers a touch of heat. Salt and pepper round out the taste. Parmesan cheese is a must. It brings a salty, nutty flavor that makes everything better. I sprinkle it on top for a cheesy finish. - Best pasta choices: fettuccine, penne, or rotini - Gluten-free alternatives: gluten-free pasta or zoodles - Cooking techniques for pasta: boil until al dente, then drain Choosing the right pasta is key. Fettuccine works great, but penne or rotini are also good choices. If gluten-free is your goal, try gluten-free pasta or even zoodles made from zucchini. Cook the pasta until it is al dente. This means it should still have a slight bite. Drain it and save some pasta water. This water can help adjust the sauce's thickness later. Start by placing the chicken breasts at the bottom of the slow cooker. This helps them cook evenly. Next, add the halved cherry tomatoes on top. The tomatoes will add moisture and flavor. Then, sprinkle in the roughly chopped spinach and the drained cannellini beans. Finally, add the sun-dried tomatoes. Layering is key for great taste. Now, season the chicken. Use salt and pepper to taste. Add one teaspoon of dried basil and one teaspoon of dried oregano. For a little heat, add the red pepper flakes. This mix will enhance the chicken's flavor. Cover the slow cooker with its lid. Cook on low for 6 to 7 hours. If you’re short on time, you can cook it on high for 3 to 4 hours. The chicken should become tender and juicy. This slow cooking makes all the flavors meld together. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. This makes it easy to mix back into the dish. Return the shredded chicken to the slow cooker and stir it with the other ingredients. While the chicken cooks, prepare the pasta. Boil water in a pot and add the pasta. Follow the package instructions until the pasta is al dente. Don't forget to reserve half a cup of pasta water before draining. This water will help adjust the sauce later. Now, it's time to finish the dish. Add half a cup of heavy cream to the slow cooker. Stir it all together until combined. If the sauce is too thick, add some reserved pasta water. Finally, fold in the cooked pasta and half of the grated Parmesan cheese. Mix well so the pasta is coated. Serve hot, and sprinkle with the remaining cheese and fresh basil leaves. Use fresh, high-quality ingredients for the best taste. Select juicy cherry tomatoes and vibrant spinach. Fresh herbs add great aroma and flavor. For the chicken, choose organic or free-range if possible. Quality ingredients really make a difference in flavor. Taste your dish as you cook. This helps you adjust the seasonings as needed. If you want more heat, add more red pepper flakes. If it needs more depth, try extra basil or oregano. Don't be afraid to experiment until it feels just right. If your sauce is too thick, reserve some pasta water before draining. Add a little at a time until you reach your desired consistency. This water contains starch, which helps thicken the sauce while keeping it creamy. For a richer sauce, feel free to add more cream. This will give you a luscious, smooth texture. Just remember to balance it out with extra seasoning if you add more cream. Prep your ingredients ahead of time. Chop the vegetables and store them in the fridge. You can also season the chicken the night before. This makes it easy to throw everything in the slow cooker on busy days. To save time, you can use pre-cooked chicken. Shred it and add it to the slow cooker along with the other ingredients. This cuts down on cooking time and still gives you a tasty meal. {{image_2}} You can easily change the protein in this dish. - Using Turkey or Pork: Swap the chicken for turkey or pork. Use skinless turkey breasts or pork tenderloin. Both options cook well in the slow cooker. They add a new taste while keeping the meal hearty. - Vegetarian Option with Tofu: For a vegetarian meal, use firm tofu. Cut the tofu into cubes. Sear it in a pan for extra flavor. Then, follow the same slow cooking steps. The tofu absorbs the sauce and offers great texture. Adding or changing some ingredients can enhance your dish. - Additional Vegetables: You can toss in other veggies. Try zucchini, bell peppers, or mushrooms. They add color and nutrients. Just chop them and layer them in with the other ingredients. - Different Bean Varieties: Instead of cannellini beans, use chickpeas or black beans. They change the flavor and add protein. Rinse and drain them before adding to the slow cooker. You can adjust this recipe to fit different diets. - Low-Carb Versions: For a low-carb meal, skip the pasta. Serve the chicken and sauce over cauliflower rice or zucchini noodles. This keeps it filling without carbs. - Dairy-Free Options: If you need dairy-free, use coconut cream instead of heavy cream. It adds creaminess and a hint of sweetness. Also, skip the Parmesan or choose a dairy-free cheese. To keep your Slow Cooker Tuscan Chicken Pasta fresh, use a good container. Glass or BPA-free plastic containers work well. Make sure the container seals tightly. This helps keep air out. Before sealing, let the pasta cool down. Place it on the counter for about 30 minutes. Once cool, put the lid on. Store it in the fridge for up to three days. If you want it to last longer, consider freezing. When you are ready to enjoy your leftovers, reheating is key. The best way to keep flavor is to use the stovetop. Heat a skillet over medium heat. Add the pasta and a splash of water. Stir it well until it warms up. You can also use a microwave. Place the pasta in a microwave-safe bowl. Add a splash of water and cover it. Heat for 1-2 minutes, stirring halfway through. Check that it's hot before serving. If you want to freeze your Tuscan Chicken Pasta, it's easy! Let the pasta cool completely. Then, portion it into freezer bags or containers. Press out any air before sealing. Label with the date. To thaw, move the pasta from the freezer to the fridge. Let it sit overnight. If you need it faster, submerge the bag in cold water. This will help it thaw quickly. You can use several alternatives if you lack chicken broth. - Alternative Broth Options: Beef broth or turkey broth work well. They add a rich flavor. You can also use low-sodium options to control salt levels. - Vegetable Broth Use: Vegetable broth is a great choice for a lighter taste. It complements the other ingredients nicely. Just make sure it is low-sodium to keep the dish balanced. Knowing when chicken is ready is key for a safe meal. - Internal Temperature Guide: Use a meat thermometer to check. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. - Signs of Doneness: Look for the chicken to be white and no longer pink inside. Juices should run clear when you cut into it. If the chicken shreds easily, it's also a good sign. You can prepare this dish in advance, which saves time on busy days. - Meal Prep and Time Management Tips: You can prep the ingredients the night before. Store them in the fridge, ready to cook in the morning. This makes it easy to enjoy a delicious meal later. - Reheating After Preparation: When ready to eat, simply reheat the pasta in the microwave or on the stove. Add a splash of water or cream to keep it moist. Enjoy your flavorful comfort meal! This article covered how to make Slow Cooker Tuscan Chicken Pasta. We discussed key ingredients, cooking methods, and flavor tips. You learned about pasta options and substitutions for dietary needs. Remember, quality ingredients and smart techniques make a big difference in taste. I hope you feel confident to try this dish. Cooking can be fun and rewarding. Enjoy making this meal your own!

Slow Cooker Tuscan Chicken Pasta

Create a delightful family dinner with this Slow Cooker Tuscan Chicken Pasta that’s both easy and packed with flavor! This one-pot meal features tender chicken, fresh veggies, and creamy parmesan sauce, making it a satisfying dish for any night of the week. Ready in just a few hours, it's perfect for busy schedules. Click through to explore the full recipe and bring a taste of Italy to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 cups cherry tomatoes, halved

1 cup spinach, roughly chopped

1 can (15 oz) cannellini beans, drained and rinsed

1 cup low-sodium chicken broth

½ cup sun-dried tomatoes in oil, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

4 cloves garlic, minced

½ teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

12 oz fettuccine or your choice of pasta

½ cup heavy cream

1 cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Place the chicken breasts at the bottom of the slow cooker. Season them with salt, pepper, dried basil, oregano, and red pepper flakes.

    Top the chicken with the halved cherry tomatoes, chopped spinach, cannellini beans, and sun-dried tomatoes.

      Pour the chicken broth over the mixture, ensuring everything is covered.

        Cover the slow cooker with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.

          When the chicken is ready, remove it from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir to combine with the other ingredients.

            Cook the pasta separately according to the package instructions until al dente. Drain and reserve about ½ cup of the pasta water.

              In the slow cooker with the chicken and sauce, add the heavy cream and stir until well combined. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

                Fold in the cooked pasta and half of the Parmesan cheese. Stir until the pasta is well coated with the sauce.

                  Serve hot, topped with the remaining Parmesan cheese and fresh basil leaves for garnish.

                    Prep Time: 10 mins | Total Time: 7 hrs | Servings: 6