Introduction to Tuscan Chicken Pasta
Tuscan Chicken Pasta brings tender chicken, creamy sauce, sun-dried tomatoes, spinach, and Parmesan together in one comforting dinner. The chicken cooks gently in the slow cooker while the pasta is prepared separately, so every piece stays pleasantly firm instead of turning soft.
This recipe is part of our Slow Cooker Pasta Recipes collection, but it uses a simple two-part method for the best texture. Cook the chicken and sauce base in the slow cooker, boil the penne near the end, then combine everything with the spinach, tomatoes, cream, and cheese.
Why You'll Love This Tuscan Chicken Pasta
- The slow cooker handles the chicken while you take care of the rest of dinner.
- Cooking the penne separately keeps it from becoming mushy in the creamy sauce.
- Sun-dried tomatoes add a savory, tangy note that works well with Parmesan and spinach.
- The recipe makes eight servings, so it is useful for family dinners or planned leftovers.
- The finished pasta reheats well with a small splash of broth or water.
Ingredients for Tuscan Chicken Pasta
- 2 lbs chicken breasts
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup sun-dried tomatoes
- 2 cups fresh spinach
- 12 oz penne pasta
- 1 tsp Italian seasoning
- 1 cup grated Parmesan
If the sun-dried tomatoes are packed in oil, drain them before measuring and slice larger pieces into bite-size strips. If they are dry-packed, use them as written; the cream and broth will soften them as the sauce comes together.
How to Make Tuscan Chicken Pasta
Step 1: Prepare the Chicken
Place the chicken breasts in the slow cooker in a single layer if possible. Sprinkle the Italian seasoning over the chicken, then pour in the chicken broth. Do not add the cream yet, since dairy can separate during a long slow-cooking period.
Step 2: Slow Cook Until Tender
Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the thickest part of each chicken breast reaches 165°F on an instant-read thermometer. Cooking time can vary with the size of the breasts and the slow cooker, so use temperature as the safety check rather than time alone.
Step 3: Rest and Slice the Chicken
Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. Slice or shred it into bite-size pieces. Return the chicken to the slow cooker and stir it into the broth, keeping the cooker on low or warm while you prepare the pasta.
Step 4: Cook the Penne
Bring a large pot of water to a boil and cook the penne according to the package directions until just tender. Drain it well. Do not rinse the pasta, because its surface starch helps the cream and Parmesan cling to the penne.
Step 5: Finish the Creamy Sauce
Stir the heavy cream, sun-dried tomatoes, and fresh spinach into the slow cooker with the chicken. Cover and cook on low for about 5 minutes, just until the spinach wilts and the cream is hot. Stir in the grated Parmesan until it melts into the sauce.
Step 6: Combine and Serve
Add the drained penne to the slow cooker and fold gently until the pasta is coated and the chicken and vegetables are evenly distributed. Let the pasta stand for 2 to 3 minutes so the sauce can thicken slightly, then serve while hot. Refrigerate leftovers within 2 hours.
Tips for Success
- Use an instant-read thermometer in the thickest part of the largest chicken breast. Chicken is safe when it reaches 165°F.
- Avoid opening the slow cooker repeatedly during the main cooking time, since each opening releases heat and can extend the cooking time.
- Cut very thick chicken breasts in half horizontally for more even cooking, or arrange them with the thickest pieces toward the outside of the cooker.
- Add the pasta only after it has been boiled and drained. Dry pasta does not have enough liquid in this recipe to cook properly in the slow cooker.
- If the finished sauce seems thick, stir in a small amount of hot water or chicken broth until it reaches the consistency you prefer.
- For food safety, cool leftovers in shallow containers and refrigerate them within 2 hours. Use them within 3 to 4 days and reheat until hot throughout.
Equipment Needed
- 6-quart slow cooker
- Large pot for boiling pasta
- Instant-read thermometer
Variations
- Use whole-wheat penne if you prefer a heartier pasta texture, following the package cooking directions.
- For a stronger tomato note, slice the sun-dried tomatoes into smaller pieces so they distribute throughout the sauce.
- Cut the chicken into large chunks after cooking instead of shredding it for a more substantial bite in each serving.
- Add the fresh spinach in two additions if your slow cooker is crowded; stir the first half in until wilted, then add the rest.
- For a looser sauce after refrigeration, reheat each portion with a tablespoon or two of broth or water.
Serving Suggestions
Serve this pasta in shallow bowls while the sauce is hot and creamy. It needs no extra garnish, but you can place the slow cooker on warm for buffet-style serving for a short period. Because the recipe contains cooked chicken, dairy, and pasta, do not leave it at room temperature for more than 2 hours, or more than 1 hour when the room is above 90°F.
FAQs about Tuscan Chicken Pasta
Can I cook the penne directly in the slow cooker? Not with the liquid amounts in this recipe. The chicken broth and heavy cream are intended to make a sauce, not provide enough water to cook 12 ounces of penne evenly. Boiling the pasta separately gives you better texture and prevents the sauce from becoming overly thick.
Can I use frozen chicken breasts? For food safety and more even cooking, thaw the chicken breasts in the refrigerator before adding them to the slow cooker. Do not place frozen chicken in a slow cooker, where it can spend too long warming through the unsafe temperature range.
How do I know when the chicken is done? Check the thickest part of each breast with an instant-read thermometer. The chicken should reach 165°F. If the breasts vary greatly in size, check more than one piece before removing them from the slow cooker.
Can I make this recipe ahead of time? You can cook the chicken and prepare the pasta ahead, then refrigerate them separately in covered containers. Reheat the chicken mixture gently, cook the pasta if needed, and combine them with the cream, spinach, and Parmesan just before serving for the best texture.
How should I store and reheat leftovers? Refrigerate leftovers in a covered container within 2 hours and use them within 3 to 4 days. Reheat individual portions until hot throughout, stirring in a little broth or water if the sauce has thickened.
Final Thoughts
Tuscan Chicken Pasta is a practical way to use the slow cooker without sacrificing pasta texture. The chicken becomes tender, the cream and Parmesan make a smooth sauce, and the tomatoes and spinach add color and savory depth. Boiling the penne separately takes only a few minutes and makes the finished dish much more dependable.
Looking for more? This recipe is part of our roundup of 4 Slow Cooker Pasta Recipes That Make Family Dinners Easy.
Tuscan Chicken Pasta
Ingredients
Equipment
Method
- Place chicken breasts in the slow cooker, sprinkle with Italian seasoning, and pour in the chicken broth.
- Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the chicken reaches 165°F.
- Rest the chicken for 5 minutes, then slice or shred it and return it to the slow cooker.
- Boil the penne according to the package directions until just tender, then drain well.
- Stir heavy cream, sun-dried tomatoes, and spinach into the slow cooker and cook on low for about 5 minutes.
- Stir in Parmesan, fold in the cooked penne, and let the pasta stand for 2 to 3 minutes before serving.
Nutrition
Notes
- Thaw chicken in the refrigerator before slow cooking.
- Cook the penne separately for the best texture.
- Refrigerate leftovers within 2 hours and use within 3 to 4 days.
