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Crockpot creamy Tuscan pasta with chicken, spinach, sun-dried tomatoes and Parmesan

Crockpot Creamy Tuscan Pasta

Chicken slow cooked with sun-dried tomatoes and Italian seasoning, then finished in the same pot with penne, spinach, cream and Parmesan.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts about 1 pound
  • 3 cups chicken broth
  • ½ cup sun-dried tomatoes drained and chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt plus more to taste
  • 2 cups uncooked penne pasta about 8 ounces
  • ½ cup heavy cream or evaporated milk
  • 2 cups fresh baby spinach
  • ½ cup grated Parmesan cheese
  • Black pepper to taste

Method
 

  1. Add the chicken, broth, sun-dried tomatoes, garlic powder, Italian seasoning and salt to the slow cooker.
  2. Cover and cook on low for 4–6 hours, until the chicken is tender enough to shred.
  3. Remove the chicken, shred it with two forks and return it to the pot.
  4. Stir in the pasta and cream. Cover and cook on high for 20–30 minutes, stirring once, until the pasta is just tender.
  5. Stir in the spinach and Parmesan until the spinach wilts and the sauce is creamy. Season with pepper and more salt if needed.

Notes

  • Rotisserie chicken saves time. See the questions above for the adjusted method.
  • Kale can replace the spinach.
  • For a meatless version, use white beans in place of the chicken.