Slow Cooker Tuscan Chicken Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
2 hrs
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Servings
6
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Calories
317 kcal
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Course
Main Course
Slow Cooker Tuscan Chicken Pasta
Description
This recipe uses boneless skinless chicken thighs cooked in a slow cooker with a broth seasoned with Italian seasoning, oregano, garlic puree, salt, and red pepper flakes. After the chicken reaches the proper temperature, penne pasta and sun-dried tomatoes are added and cooked until the pasta is al dente. Then softened cream cheese and grated Parmesan are stirred in to create a creamy sauce, accompanied by baby spinach wilted gently into the mix.
The final dish offers tender chicken pieces mingled with cheesy, saucy pasta enriched by the tangy sun-dried tomatoes and fragrant Italian herbs. The spinach provides a fresh vegetable component timed to remain bright and soft without overcooking.
This creamy Tuscan pasta is suitable as a hearty dinner served directly from the slow cooker, simplifying meal preparation without sacrificing flavor or texture.
Using a meat thermometer ensures the chicken is safely cooked. The recipe also allows substitutions such as pre-cooked chicken or alternative broth, and pressing pasta below the liquid level helps ensure even cooking.
Ingredients
- 2 1/2 cups chicken broth 600 ml
- 1/2 teaspoon Garlic puree
- 1 tablespoon Italian seasoning
- 1/2 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes crushed
- 1 lb chicken thighs cut into 1-inch cubes, boneless, skinless
- 2 3/4 cups penne pasta 350g
- 6 tablespoons sun-dried tomato chopped
- 8 ounces cream cheese softened, 225g
- 3/4 cup Parmesan Cheese grated, 100g
- 5 ounces spinach baby, 150g
Instructions
- Pour the chicken broth into your slow cooker and mix in the Italian seasoning, oregano, garlic, salt, and pepper flakes.
- Add the chicken cubes, cover the slow cooker, and set on High for 1 ½ - 2 hours.
- When the chicken is cooked through (internal temperature of 165F / 90C), add the pasta and tomatoes. Cover and cook on High for about 30 minutes until the pasta is al dente making sure to stir once half way through cooking.
- Add the cheeses, stirring until melted. Then add the spinach and allow to cook for a few minutes until wilted. Then serve.
Notes
- Check chicken doneness with a thermometer aiming for 165°F / 74°C for safety.
- Leftover cooked chicken or canned chicken can be used to reduce cooking time.
- If garlic puree is unavailable, freshly grated garlic cloves offer a suitable substitute.
- Press pasta under the liquid surface to ensure even cooking in the slow cooker.
- Vegetarian variation is possible by using vegetable broth and omitting chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 35g | 70% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 106mg | 35% |
| Sodium | 1212mg | 51% |
| Potassium | 904mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2507IU | 50% |
| Vitamin C | 17mg | 19% |
| Calcium | 397mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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