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Slow Cooker Creamy Tuscan Chicken Pasta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Pot
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cups fresh spinach
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces fettuccine or penne pasta
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh basil

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the sun-dried tomatoes, minced garlic, Italian seasoning, salt, and black pepper.
  • Pour the chicken broth over the top. Cover and cook on low for 6 hours or on high for 3 hours until the chicken is tender.
  • Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  • Stir in the heavy cream and Parmesan cheese. Add the fresh spinach and let it wilt for 5 minutes.
  • Meanwhile, cook the pasta in a separate pot according to package directions until al dente. Drain the pasta.
  • Add the drained pasta to the slow cooker and stir everything together until well coated.
  • Serve hot, topped with the chopped fresh basil.

Notes

Add the spinach and cream during the final 10 minutes of cooking so the leaves stay bright and the sauce does not separate. If the sauce thickens too much after the pasta is added, stir in a splash of the pasta cooking water. Leftovers reheat well with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Cutting Board