Slow-Cooker Tuscan Chicken Pasta is creamy, hearty, and full of flavor. The chicken stays juicy and tender, the pasta soaks up the rich sauce, and sun-dried tomatoes add a bright, tangy contrast. This comforting one-pot meal is perfect for family dinners and makes excellent leftovers.
This comforting slow-cooker pasta practically makes itself. Cooking the chicken in broth and aromatics before adding pasta and Alfredo sauce creates a deeply flavored, creamy dish with tender shredded chicken and plenty of Mediterranean notes. For the creamiest result, I recommend a rich Alfredo—homemade or store-bought—made from cream, butter, Parmesan, and cream cheese.
Table of contents
- Why you will love this recipe
- What you’ll need
- Special items
- Ingredients
- How to make it
- Expert tip
- Variations and add-ins
- Serving suggestions
- Frequently asked questions
- How to store
- Recipe tips
When I want a creamy, comforting meal, Slow Cooker Tuscan Chicken Pasta is my go-to. It combines tender chicken, al dente pasta, melted cheese, sun-dried tomatoes, and fresh spinach in a luscious Alfredo-based sauce. Everything is cooked in the slow cooker from start to finish, so it’s ideal for busy days.
This recipe serves a crowd and reheats beautifully, making it great for weeknight dinners and meal prep. The method is simple: cook the chicken in broth and seasonings, shred it, then add pasta and sauce and finish with sun-dried tomatoes and spinach.
Why you will love this recipe
- Hands-off cooking: Most of the time the slow cooker does the work—just add ingredients and come back later.
- Simple, accessible ingredients: Everything is easy to find at grocery stores.
- Minimal cleanup: One slow cooker to wash—use a liner to make cleanup even easier.
- Comforting and filling: Creamy sauce, pasta, chicken, and cheese make a satisfying meal that’s crowd-pleasing. Leftovers freeze well for longer storage.
What you’ll need
Special items:
- Slow cooker – A 6-quart slow cooker works well for this recipe.
- Basic cooking utensils – tongs, forks for shredding, measuring cups, and a mixing bowl.
Ingredients:
- Boneless skinless chicken breasts – 1.5–2 pounds (thighs can be used instead).
- Chicken broth – low-sodium is recommended.
- Minced garlic – fresh for the best flavor.
- Alfredo sauce – two 14.5-ounce jars or a homemade equivalent.
- Dry rigatoni – about 2 cups; other sturdy pastas like penne or ziti work too.
- Sun-dried tomatoes – drained, about 1 cup.
- Fresh baby spinach – about 3 cups packed.
- Italian seasoning, dried oregano, dried thyme, red pepper flakes – for flavor.
- Salt and pepper to taste.
- Cornstarch and water – to make a slurry for thickening if needed.
How to make it
The full recipe includes a video, but here are the main steps:
- Cook the chicken: Spray the slow cooker with nonstick spray. Add trimmed chicken breasts, 1 cup chicken broth, and salt and pepper. Cook on low for 5–6 hours or high for 2–3 hours until the chicken is tender.
- Shred the chicken: Transfer chicken to a plate and shred with forks. Discard the cooking liquid from the slow cooker.
- Add pasta and sauce: Return shredded chicken to the slow cooker. Add dry rigatoni, 2 cups chicken broth, minced garlic, dried herbs, red pepper flakes, and Alfredo sauce. Stir to combine.
- Cook the pasta: Cover and cook on high for 30 minutes, then stir in drained sun-dried tomatoes. If the sauce is thin, whisk together 1 tablespoon cornstarch and 1 tablespoon water and add to the pot. Continue cooking 15–30 minutes until pasta is al dente.
- Finish with spinach: When the pasta is done, stir in fresh spinach, cover for 10 minutes to wilt, then taste and adjust seasoning. Serve warm.
Expert tip
Making Alfredo sauce
If you prefer homemade Alfredo, you can make a rich sauce in about 10 minutes with unsalted butter, heavy cream, cream cheese, minced garlic, Italian seasoning, and freshly grated Parmesan. Gently simmer butter, cream, and cream cheese over medium-low heat, whisk in garlic and seasoning, then add Parmesan off the heat and stir until smooth.
Recipe variations and add-ins
- Extra indulgent: Add cooked bacon and extra shredded cheese.
- More vegetables: Stir in peas, corn, green beans, or asparagus.
- Spicy: Add jalapeños or a pinch of cayenne.
- Mexican twist: Swap herbs for taco seasoning, add black beans, peppers, and Mexican-style cheese.
- Vegetarian: Omit chicken and use vegetable broth.
- Gluten-free: Use certified gluten-free pasta and sauce.
Serving suggestions
- Serve with crusty French bread or dinner rolls to mop up the sauce.
- Pair with a simple green salad for brightness.
- A glass of Chardonnay or Sauvignon Blanc complements the creaminess.
- Finish with a light sorbet or fresh fruit for dessert.
Frequently asked questions
Why is my pasta mushy?
Pasta becomes mushy if added too early or cooked too long in the slow cooker. Add the dry pasta only after the chicken is cooked and check it often; most pastas will cook in about 30–45 minutes on high in a slow cooker.
What are the best noodles?
Sturdy, ridged pastas like rigatoni, penne, ziti, or shells are ideal because they hold sauce and fill with chicken and veggies in every bite.
How do I know when everything is done?
Check the chicken for doneness with an instant-read thermometer; remove it when it reaches about 150°F (it will continue to reach a safe temperature as it rests). Pasta should be tender but still slightly firm to the bite.
Why is my chicken tough?
Overcooking is the most common cause of tough chicken. Cook until just tender, shred, and finish with the sauce to keep the meat moist. Using thighs can help if you prefer juicier meat.
How to store
- Refrigerate: Store in an airtight container for up to three days. The sauce will thicken and the pasta will absorb liquid, so you may need to loosen it when reheating.
- Freeze: Cool completely and freeze in a freezer-safe container for up to three months.
- Defrost and reheat: Thaw overnight in the fridge. Reheat on the stove over medium heat with a splash of milk, water, or cream to restore sauce consistency, or microwave in short intervals, stirring occasionally.
Recipe tips
- Add pasta only after the chicken is fully cooked.
- Choose pasta shapes that trap sauce and fillings.
- Monitor cooking time—slow cookers and pasta types vary.
- Use rotisserie chicken to save time if desired.
- Adjust seasoning at the end and stir in fresh greens just before serving.
Slow Cooker Tuscan Chicken Pasta
Ingredients
Cook the Chicken:
- 1.5-2 pounds boneless skinless chicken breasts
- 1 cup chicken broth low sodium
- salt and pepper
Rest of the ingredients:
- 2 cups chicken broth low sodium
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 jars (14.5 ounces each) creamy Alfredo sauce
- 2 cups dry rigatoni pasta
- 1 cup sun dried tomatoes in oil drained
- 3 cups fresh spinach packed
- Salt and pepper to taste
Cornstarch Slurry:
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Cook the Chicken:
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Spray the slow cooker with nonstick spray. Trim excess fat from the chicken breasts and place them in the cooker.
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Pour 1 cup chicken broth over the chicken, season with salt and pepper, and cook on low for 5–6 hours or high for about 3 hours until tender.
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Transfer chicken to a plate and shred with two forks. Discard the cooking liquid from the slow cooker.
Cook Pasta:
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Return shredded chicken to the slow cooker. Add dry rigatoni, 2 cups chicken broth, minced garlic, oregano, thyme, Italian seasoning, red pepper flakes, and two jars of Alfredo sauce. Stir to combine.
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Cover and cook on high for 30 minutes. Stir in drained sun-dried tomatoes. If the sauce is too thin, whisk cornstarch and water until smooth and add to the slow cooker.
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Cook an additional 15–30 minutes until pasta is al dente, checking frequently. When done, switch to Keep Warm (or Low), taste and adjust seasoning, then stir in fresh spinach and cover for 10 minutes to wilt.
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Gently combine and serve immediately.