Creamy Tuscan chicken pasta topped with sun-dried tomatoes, spinach, and parmesan on a rustic wooden table

Creamy Tuscan Crockpot Pasta

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Rich, flavorful & effortlessly easy

When comfort food meets convenience, you get this Creamy Tuscan Crockpot Pasta the ultimate “dump and go” dinner that tastes straight out of an Italian restaurant! Tender pasta coated in a silky garlic-Parmesan cream sauce with sun-dried tomatoes, spinach, and juicy chicken all slow-cooked to perfection. It’s flavor-packed, family-friendly, and ridiculously easy to make. Whether you’re meal prepping, hosting, or just craving something cozy, this Emma’s Cake Studio recipe delivers creamy Tuscan comfort with zero stress.

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 3–4 hours (on low)
  • Total Time: 4 hours
  • Servings: 6

Ingredients List

For the Pasta

  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 2 cups heavy cream (or half-and-half for a lighter version)
  • 1 cup chicken broth
  • ¾ cup grated Parmesan cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup sun-dried tomatoes, chopped
  • 8 oz penne pasta (uncooked)
  • 2 cups baby spinach (added at the end)

Optional Garnish

  • Extra Parmesan cheese
  • Fresh basil or parsley
  • Red pepper flakes for heat

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 6-quart crockpot or slow cooker
  • Measuring cups & spoons
  • Wooden spoon
  • Sharp knife
  • Tongs or fork for shredding chicken

Step-by-Step Beginner-Friendly Instructions

  1. Add ingredients to crockpot:
    Place chicken in the bottom of your crockpot. Pour in cream, broth, garlic, Italian seasoning, salt, pepper, Parmesan, and sun-dried tomatoes. Stir gently to combine.
  2. Cook:
    Cover and cook on low for 3–4 hours or until chicken is tender and easily shredded.
  3. Shred the chicken:
    Remove chicken, shred with two forks, then return to the crockpot. Stir to mix evenly.
  4. Add pasta:
    Add uncooked pasta directly into the crockpot and stir well. Cover and cook for 20–30 minutes, stirring occasionally, until pasta is al dente and sauce thickens.
  5. Finish with greens:
    Stir in spinach and let it wilt for 2–3 minutes.
  6. Serve:
    Sprinkle with extra Parmesan and garnish with basil or parsley. Serve hot and creamy!

Pro Tips

  • Creamier sauce: Stir in 4 oz cream cheese or a splash of milk if sauce gets too thick.
  • Avoid overcooking pasta: Check pasta at 20 minutes crockpots vary!
  • Meal prep magic: Keeps well in the fridge for 3–4 days; reheat with a splash of cream or broth.
  • Vegetarian twist: Skip chicken and add mushrooms or roasted red peppers for depth.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl48036g34g21g3g4g