5 from 30 votes
Slow Cooker Tuscan Chicken Pasta
The Slow Cooker Tuscan Chicken Pasta features tender shredded chicken cooked in a slow cooker with rigatoni pasta, creamy Alfredo sauce, sun-dried tomatoes, spinach, and Italian herbs. This dish offers a rich, hearty texture and a comforting medley of savory and herbaceous flavors, easily prepared with minimal active cooking time.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 361
% 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.