Print

Creamy Crockpot Tuscan Chicken Pasta Perfect for Easy Weeknight Dinners

Creamy Crockpot Tuscan Chicken Pasta Perfect for Easy Weeknight Dinners - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Crockpot Tuscan Chicken Pasta. Easy recipe with step-by-step instructions.

Ingredients

Scale

When I first started experimenting with this dish, I loved sourcing the freshest ingredients I could find—something my grandma always emphasized. These ingredients come together to create a rich, creamy, and flavorful sauce that makes every bite memorable. Here’s what you’ll need:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 3 cups cooked pasta (penne, fettuccine, or bowties work great)
  • 1 cup sun-dried tomatoes in oil, drained and chopped (substitute with fresh cherry tomatoes if preferred)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or coconut cream for a dairy-free version)
  • 1/2 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)
  • 1/4 cup chopped fresh basil (or 1 teaspoon dried basil)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional: crushed red pepper flakes for a little heat

To make this dish truly shine, I recommend using high-quality olive oil and fresh herbs whenever possible. I remember spending an afternoon in my grandma’s garden, plucking fresh basil leaves—those moments remind me that the best dishes are made from ingredients with a story behind them.

Instructions

  1. Start by placing the chicken breasts at the bottom of your slow cooker. Drizzle with olive oil, and season generously with salt, pepper, dried oregano, and a little crushed red pepper if you like a bit of spice.
  2. Add the minced garlic and chopped sun-dried tomatoes over the chicken. These ingredients will infuse the chicken with flavor as it cooks.
  3. Cover and cook on low for 6-7 hours, or on high for about 3-4 hours. I’ve found that slow cooking with a lid helps the chicken stay tender and juicy, just like my grandma’s secret technique.
  4. Once the chicken is cooked through and tender, carefully shred it with two forks directly in the slow cooker. This makes the dish super easy to serve and ensures the flavors meld beautifully.
  5. In the meantime, cook your pasta according to package instructions until al dente. Drain and set aside.
  6. Stir the heavy cream and Parmesan cheese into the shredded chicken mixture in the slow cooker. Cover and cook on low for an additional 15-20 minutes, allowing the sauce to thicken slightly.
  7. Add the cooked pasta to the slow cooker, stirring gently to coat everything evenly with the creamy sauce.
  8. Finish by stirring in chopped fresh basil. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, and enjoy that cozy, comforting aroma that reminds me so much of my grandma’s kitchen.

From my experience, taking that extra few minutes to shred the chicken in the slow cooker instead of slicing it beforehand really helps the flavors mingle. It’s those small touches that elevate a simple dish into something special—a lesson I learned from watching my grandma cook with patience and love.

Find it online: https://artofeasycooking.com/crockpot-tuscan-chicken-pasta/