Slow Cooker Tuscan Chicken Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 10 mins
-
Servings
6 servings
-
Calories
361 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Tuscan Chicken Pasta
Description
In this recipe, chicken breasts are slow-cooked with chicken broth until juicy and tender, then shredded. Cooked chicken is combined in the slow cooker with dry rigatoni pasta, additional chicken broth, garlic, oregano, thyme, Italian seasoning, red pepper flakes, and two jars of creamy Alfredo sauce. After cooking the pasta and sauce for 30 minutes on high, sun-dried tomatoes and fresh spinach are stirred in to add brightness and texture.
The dish results in a creamy, herb-infused sauce enveloping tender chicken and al dente pasta. The Italian herbs and red pepper flakes provide a balanced savory and mildly spicy flavor profile. The sun-dried tomatoes contribute a concentrated tang, while spinach adds freshness and color.
This pasta makes a convenient one-pot meal for busy days, requiring little hands-on time and offering a comforting, filling dinner. It pairs well with a simple green salad or steamed vegetables for a complete meal.
If the sauce appears too thin, a cornstarch slurry can be added to thicken it toward the end of cooking. Checking the doneness periodically ensures the pasta cooks to preferred texture without overcooking.
Ingredients
Cook the Chicken:
- 1.5-2 pounds chicken breast boneless skinless
- 1 cup chicken broth low sodium
- salt
- black pepper
Rest of the ingredients:
- 2 cups chicken broth low sodium
- 1 tablespoon garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon Italian seasoning dried
- 1/4 teaspoon red pepper flakes
- 2 jars Alfredo sauce 14.5 ounces each; creamy
- 2 cups rigatoni pasta dry
- 1 cup sun-dried tomatoes drained, in oil
- 3 cups spinach packed, fresh
- salt to taste
- black pepper to taste
Cornstarch Slurry:
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
Cook the Chicken:
- Spray the slow cooker with nonstick spray.
- Trim chicken breasts of excess fat and add them to the slow cooker.
- Pour 1 cup of chicken broth over the chicken breasts and season with salt and pepper.
- Cook on low for 5-6 hours or cook on High for about 3 hours. Check to ensure the chicken is fully cooked, juicy, and tender.
- Once cooked, transfer the chicken to a large plate and shred it using two forks.
- Discard the chicken broth from the slow cooker.
Cook Pasta:
- Add shredded chicken to the slow cooker.
- Add dry rigatoni pasta and distribute evenly on top of the chicken.
- Add 2 cups chicken broth, minced garlic, oregano, thyme, Italian seasoning, red pepper flakes, and two jars of Alfredo sauce. Stir well to combine.
- Cover and cook on high for 30 minutes. Stir in drained, sun-dried tomatoes. At this point, check on the sauce. If it's too thin for your liking, stir together the cornstarch and water in a small cup with a fork until smooth. Add the mixture to the slow cooker and stir.
- Cook for another 15 minutes on high. Check the pasta; if it's still uncooked, cook it for another 15 minutes. Usually, the pasta is done in 45-60 minutes, but it depends on the slow cooker, so keep an eye on it.
- Place the slow cooker on Keep Warm (or on Low if you don't have that setting). Taste and adjust for salt, pepper, and spiciness. Stir in fresh spinach and cover for 10 minutes; the heat will wilt the spinach.
- Gently stir to combine and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 627mg | 26% |
| Potassium | 928mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 1700IU | 34% |
| Vitamin C | 32.9mg | 37% |
| Calcium | 57mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
