Description
This creamy and hearty Slowcooker Tuscan Chicken Pasta combines tender boneless chicken thighs, sun-dried tomatoes, and baby spinach in a rich Parmesan cream sauce. Tossed with farfalle or penne pasta, it makes an easy, flavorful dinner perfect for busy weeknights.
Ingredients
Chicken and Seasonings
- 4 boneless skinless chicken thighs
- 2 teaspoons dried Italian herb blend
- Salt & Pepper, to taste
- 1/4 cup (6 pieces) sundried tomatoes, thinly sliced and chopped
Sauce
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 cup heavy cream
- 3/4 cup chicken stock
- 1/2 cup grated parmesan cheese
- 3 cups baby spinach, chopped
Pasta
- 1 pound pasta (farfalle or penne)
Instructions
- Prepare Chicken: Place the chicken thighs in the bowl of a 3-quart slow cooker. Sprinkle the dried Italian herb blend, salt, and pepper evenly over the chicken. Then evenly distribute the chopped sundried tomatoes on top.
- Make Sauce Base: In a small saucepan over medium-high heat, warm the olive oil. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Cream and Stock: Pour the heavy cream and chicken stock into the saucepan with the garlic. Whisk together and cook for about 5 minutes until the mixture thickens enough to coat the back of a wooden spoon.
- Incorporate Parmesan: Whisk in the grated parmesan cheese until the sauce is smooth and creamy. Immediately pour this cream mixture over the chicken thighs in the slow cooker. Use a fork to gently move the chicken thighs in the sauce to ensure they are fully coated.
- Slow Cook: Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and fully cooked.
- Cook Pasta: About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the farfalle or penne pasta according to package directions until al dente, then drain.
- Prepare Vegetables and Combine: Use a slotted spoon to remove the cooked chicken and transfer it to a cutting board. Chunk the chicken into bite-sized pieces, avoiding shredding it too much. Add the chopped spinach directly into the slow cooker and stir to incorporate, allowing it to wilt into the sauce.
- Finish Dish: Return the chopped chicken to the slow cooker and stir gently. Toss the drained pasta into the slow cooker with the chicken and sauce until everything is well combined and heated through.
- Serve: Serve the creamy Tuscan chicken pasta warm, optionally topped with roasted cherry tomatoes for added brightness.
Notes
- Leftovers reheat well in the microwave within 2 to 3 days but do not freeze well.
- For extra flavor, serve with roasted cherry tomatoes spooned over the top.
- Use a 3-quart slow cooker for best results to ensure even cooking.
- If preferred, substitute penne or farfalle pasta with other similar-shaped pasta like rotini or rigatoni.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tuscan, Italian
