Pasta in a slow cooker sounds risky. Too often it turns into mush—overcooked, waterlogged, barely recognizable. But when you add the pasta at the end and let it cook just until tender in the sauce, it works. The noodles absorb flavor instead of just sitting in bland liquid.
This Tuscan-style dish gives you tender chicken, sun-dried tomatoes, spinach, and a creamy sauce flavored with garlic and Italian herbs. It’s rich enough to feel indulgent but comes together with minimal effort. The slow cooker does the heavy lifting while you do other things.
What You’ll Need
For the Dish:
- 1½ lbs boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- 1 cup sun-dried tomatoes (oil-packed), drained and chopped
- 3 cups chicken broth
- 1 (8 oz) package cream cheese, cut into chunks
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 12 oz penne or rigatoni pasta (uncooked)
- 3 cups fresh spinach
- ½ teaspoon red pepper flakes (optional)
- Fresh basil for garnish
For Serving:
- Extra Parmesan cheese
- Garlic bread
Tools:
- Slow cooker (6-quart)
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs
Preparing the Chicken
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and Italian seasoning.
Place the seasoned chicken in the bottom of your slow cooker.
Add the butter, diced onion, minced garlic, and chopped sun-dried tomatoes around and on top of the chicken.
Pour the chicken broth over everything.
Slow Cooking the Base
Cover and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be cooked through and tender enough to shred easily.
Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Set aside.
Making It Creamy
Add the cream cheese chunks to the slow cooker. Stir until they melt into the broth. This might take a few minutes of stirring, but the heat will break them down.
Pour in the heavy cream and add the grated Parmesan. Stir until smooth and combined.
Return the shredded chicken to the slow cooker. Stir it into the creamy sauce.
Adding the Pasta
Add the uncooked pasta directly to the slow cooker. Make sure the pasta is submerged in the liquid. If it’s not, add a bit more chicken broth or water—about ½ cup at a time.
Cover and cook on high for 15-20 minutes. Stir once halfway through to prevent sticking. The pasta should be al dente, not mushy.
In the last 5 minutes of cooking, stir in the fresh spinach and red pepper flakes if using. The spinach will wilt quickly.
Finishing
Taste and adjust seasoning. You might want more salt, Parmesan, or red pepper flakes.
The sauce should be thick and coat the pasta. If it’s too thick, stir in a splash of chicken broth or pasta water. If it’s too thin, let it sit uncovered for a few minutes to thicken.
Serving
Spoon the pasta into bowls. Top with fresh basil and extra Parmesan cheese.
Serve with garlic bread for soaking up the sauce.
This makes 6 servings. It’s filling and rich, so the portions don’t need to be huge.
Leftovers keep in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, so add a splash of cream or broth when reheating. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short intervals.
Don’t freeze this one—the cream sauce and pasta don’t hold up well to freezing and thawing.
