Slow Cooker Creamy Tuscan Chicken Pasta with Spinach
A rich and satisfying one-pot pasta dish featuring tender chicken thighs, campanelle pasta, and vibrant spinach in a creamy Parmesan sauce. Sun-dried tomatoes add Mediterranean flair while Italian seasoning and red pepper flakes provide aromatic warmth. This slow cooker recipe transforms simple ingredients into restaurant-quality comfort food that's perfect for busy weeknights or casual entertaining. The cream cheese and Parmesan create an indulgent sauce that coats every piece of pasta, while the spinach wilts beautifully into the dish for added nutrition and color.
Ingredients
- 2 ½ cups Progresso chicken broth, from 32-oz carton
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- 20 oz boneless skinless chicken thighs, cut in 1 1/2-inch pieces
- 8 oz uncooked campanelle pastapenne or rigatoni1:1
works well for sauce coating
- ½ cup sun-dried tomatoes, chopped drained oil-packed with herbs
- 8 oz cream cheese, cut into cubes, softened
- 1 cup shredded Parmesan cheese
- 5 oz fresh baby spinach leaves
Instructions
- 1
Spray slow cooker with cooking spray and mix broth, Italian seasoning, salt and pepper flakes
- 2
Stir in chicken pieces and cover
- 3
Cook on high heat setting until chicken reaches safe internal temperature
- 4
Stir in pasta and sun-dried tomatoes
- 5
Cover and cook on high heat setting until pasta is tender, stirring twice during cooking
- 6
Stir in cream cheese and Parmesan cheese until melted
- 7
Add spinach and stir until wilted
- 8
Let stand covered until slightly thickened
- 9
Stir before serving
Tips
Cut cream cheese into small cubes and let soften at room temperature for easier melting and smoother sauce incorporation.
Stir the pasta twice during cooking to prevent sticking and ensure even cooking throughout the dish.
Let the finished dish rest covered for 5-10 minutes to allow the sauce to thicken properly before serving.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can prep ingredients 1 day ahead, store chicken and vegetables separately
Serve hot directly from slow cooker with crusty bread or side salad
Common Mistakes
Don't skip stirring pasta during cooking to avoid clumping
Add spinach at the end to prevent overcooking
Substitutions
works well for sauce coating
FAQ
Can I use chicken breasts instead of thighs?
Yes, but reduce cooking time slightly as breasts cook faster than thighs and can become dry if overcooked.
What if my sauce is too thin?
Let the dish rest covered for 10-15 minutes after cooking, or mix 1 tablespoon cornstarch with cold water and stir in.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently and add a splash of broth if needed.