Crockpot Creamy Tuscan Chicken Pasta

This slow-cooker version of creamy Tuscan chicken pasta delivers restaurant-quality flavor with minimal effort, making it perfect for busy weeknights when you want something special without spending hours in the kitchen.

Why You’ll Love It

Hands-off cooking means you can prep it in the morning and come home to a ready-to-eat dinner.
Cream cheese creates a silky, rich sauce that clings beautifully to every piece of pasta.
Sundried tomatoes add concentrated flavor and a jammy texture as they rehydrate in the slow cooker.
Everything cooks together except the pasta, which stays perfectly al dente when cooked separately.
Budget-friendly ingredients that feel indulgent without the price tag.
Naturally gluten-free if you use gluten-free pasta.

Ingredients

1.5 lbs boneless, skinless chicken breasts

8 oz cream cheese, softened

1/2 cup sundried tomatoes, chopped

4 cloves garlic, minced

1 cup chicken broth

1 tsp Italian seasoning

12 oz penne pasta

3 cups fresh baby spinach

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Steps

Step 1: Add the chicken breasts, softened cream cheese, chopped sundried tomatoes, minced garlic, chicken broth, and Italian seasoning to your crockpot.

Step 2: Cook on low for 4 hours or high for 2 hours, depending on your schedule.

Step 3: In the final 30 minutes of cooking, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, then drain.

Step 4: Remove the cooked chicken from the crockpot and shred it with two forks, then return it to the pot.

Step 5: Stir the mixture to break down the cream cheese and blend it into a sauce, which will happen naturally from the heat.

Step 6: Add the cooked penne, fresh spinach, heavy cream, and Parmesan cheese to the crockpot and stir until the spinach wilts and everything is well combined.

Step 7: Season to taste with salt and pepper, and serve immediately.

Helpful Tips and Substitutions

Use full-fat cream cheese that’s softened at room temperature for the smoothest sauce integration.

Oil-packed sundried tomatoes work best, but dry-packed versions work too and will absorb more liquid from the cooking process.

Fresh spinach wilts down significantly, so don’t be intimidated by the volume you’re adding.

If you prefer a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.

Substitute chicken breast with boneless, skinless thighs if you prefer more forgiving dark meat that resists drying out.

Use feta cheese or goat cheese instead of Parmesan for a tangy variation.

Skip the pasta entirely and serve over cauliflower rice for a low-carb option.

Serving Ideas

Serve this pasta with crusty bread to soak up every last bit of the sauce.

Add a simple arugula salad dressed with lemon and olive oil for freshness and balance.

Pair with a dry white wine like pinot grigio or sauvignon blanc.

Sprinkle extra fresh basil on top just before serving for brightness.

Serve in shallow bowls so you get plenty of sauce with each bite.

Make-Ahead and Storage

You can assemble all ingredients in the crockpot insert the night before, refrigerate it, and pop it in the base the next morning.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if the sauce seems too thick.

This dish does not freeze well due to the cream-based sauce, which can separate during thawing.

This crockpot Tuscan chicken pasta proves that weeknight dinners don’t have to be complicated to taste like you spent all day cooking. The slow cooker does the heavy lifting while you handle everything else on your plate.