This Tuscan Chicken Pasta crockpot recipe is a true weeknight game-changer. For anyone skeptical that a slow cooker could produce a rich, creamy sauce, this dish is the delicious proof the result is incredible, with tender chicken and a gourmet-quality sauce that will impress the whole family. You’ll love this dish because it’s a lifesaver on busy days. Just toss in the ingredients and let the crockpot work its magic. The combination of sun-dried tomatoes, artichokes, and a luscious parmesan cream sauce creates a comforting and unforgettable meal with minimal effort.
Ingredients
- 8-10 boneless skinless chicken thighs (fat trimmed)
- 3 teaspoons salt
- 1 1/2 teaspoons black pepper
- 2 teaspoons paprika
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 14 ounces canned artichoke hearts, quartered
- 2 Tablespoons fresh squeezed lemon juice
- 1/4 cup broth
- 28 ounces canned crushed tomatoes
- 16 ounces penne pasta, cooked (al-dente)
- 12 ounces parmesan cheese, grated
- 1/2 cup heavy cream
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
How to Make Tuscan Chicken Pasta Crockpot
Following these steps will give you a perfect result every time.
Step 1: Layer the Ingredients
First, trim the chicken thighs and season them well with salt, pepper, and paprika. Place the seasoned chicken in the bottom of your crockpot. Next, layer the garlic, onion, sun-dried tomatoes, and artichokes on top. Pour the lemon juice, broth, and crushed tomatoes over everything, but do not stir.
Step 2: Let the Slow Cooker Work Its Magic
Set your crockpot to cook on low for 6-7 hours or on high for 3-4 hours. I prefer the low setting, as it makes the chicken exceptionally tender. You’ll know it’s ready when the chicken shreds easily with a fork.
Step 3: Cook the Pasta
About 30 minutes before the chicken is done, cook your penne in salted water until al dente. Cooking the pasta separately is crucial, as adding it dry to the crockpot can result in a gummy sauce and mushy noodles. Drain the cooked pasta and set it aside.
Step 4: Create the Creamy Sauce and Serve
Shred the cooked chicken directly in the crockpot using two forks. Stir in the grated Parmesan cheese until it’s melted, then gently mix in the heavy cream and the cooked penne. Let it heat through for a few minutes before stirring in the fresh basil and parsley.
My Best Tuscan Chicken Pasta crockpot Tips
Here are a few tricks I’ve learned to make this dish perfect every time.
My Secret to the Creamiest Sauce
Before adding the heavy cream, let it sit on the counter for about 20 minutes to bring it closer to room temperature. Adding cold dairy to hot liquid can cause it to separate. This little step ensures a perfectly smooth sauce.
Don’t Cook the Pasta in the Crockpot
It might seem tempting to throw dry pasta into the slow cooker, but I strongly advise against it. It releases starch that makes the sauce gummy and often results in overcooked, mushy pasta.
Always Use Freshly Grated Parmesan
This is worth repeating: grating your own block of Parmesan is a non-negotiable step for a luxurious, restaurant-quality sauce that clings perfectly to every noodle.
Variations of Tuscan Chicken Pasta Crockpot
One of the best things about this recipe is its versatility. Feel free to add more veggies like sliced mushrooms or roasted red peppers during the last 30 minutes of cooking. If you’re looking for a lighter version of this Tuscan Chicken Pasta crockpot, you can substitute the heavy cream with half-and-half. To make it gluten-free, simply use your favorite gluten-free pasta and ensure your broth is certified gluten-free.
For more comforting and easy-to-make meals, check out our other delicious Smothered Chicken and Rice Crock Pot.
FAQs
Here are answers to some common questions about this recipe.
What is the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, adding a splash of milk or broth to loosen the sauce, which will thicken as it cools.
Can I use chicken breasts instead of thighs?
You can, but be careful. Chicken breasts are much leaner and can dry out easily. If you use them, reduce the cook time, checking for doneness after 4-5 hours on low or 2.5-3 hours on high.
Can I freeze this dish?
I don’t recommend freezing the finished dish, as cream-based sauces can separate when thawed. However, you can freeze the chicken and tomato sauce mixture before adding the cream, cheese, and pasta.
Print
Crockpot Tuscan Chicken Pasta
- Total Time: 7 hours 15 minutes
- Yield: 8 servings 1x
Description
This Crockpot Tuscan Chicken Pasta is the ultimate weeknight game-changer, delivering a gourmet-quality meal with minimal effort. Tender, shredded chicken thighs are slow-cooked to perfection in a rich and savory sauce of sun-dried tomatoes, artichoke hearts, and garlic. Finished with freshly grated Parmesan and heavy cream, this dish creates an incredibly luscious and creamy sauce that clings to every piece of penne pasta. It’s a comforting, family-pleasing recipe that tastes like it came from a fancy Italian restaurant but is secretly one of the easiest meals you’ll ever make.
Ingredients
8–10 boneless skinless chicken thighs, fat trimmed
3 teaspoons salt
1 1/2 teaspoons black pepper
2 teaspoons paprika
3 cloves garlic, minced
1 yellow onion, diced
1/2 cup sun-dried tomatoes, chopped
14 ounces canned artichoke hearts, quartered and drained
2 Tablespoons fresh squeezed lemon juice
1/4 cup chicken or vegetable broth
28 ounces canned crushed tomatoes
16 ounces penne pasta
12 ounces parmesan cheese, freshly grated
1/2 cup heavy cream
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Instructions
Layer the Ingredients
Trim any excess fat from the chicken thighs and season them generously with salt, pepper, and paprika. Place the seasoned chicken in a single layer at the bottom of your crockpot. Top the chicken with the minced garlic, diced onion, chopped sun-dried tomatoes, and quartered artichoke hearts. Pour the lemon juice, broth, and crushed tomatoes over everything. Do not stir.
Let the Slow Cooker Work Its Magic
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The low setting is recommended for exceptionally tender chicken. The dish is ready when the chicken shreds easily with a fork.
Cook the Pasta
About 30 minutes before the slow cooker is finished, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Drain the pasta well and set it aside.
Create the Creamy Sauce and Serve
Once the chicken is cooked, shred it directly in the crockpot using two forks. Stir in the freshly grated Parmesan cheese until it is completely melted and the sauce is smooth. Gently mix in the heavy cream and the cooked penne pasta. Allow it to heat through for another 5-10 minutes. Turn off the heat and stir in the fresh basil and parsley just before serving.
Notes
Creamiest Sauce Tip:
For an ultra-smooth sauce that won’t separate, let the heavy cream sit at room temperature for about 20 minutes before adding it to the hot crockpot.
Best Cheese:
Always use freshly grated Parmesan cheese from a block. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Pasta Perfection:
Avoid cooking the dry pasta directly in the slow cooker. This can lead to a gummy sauce and overcooked noodles. Cooking it separately ensures the perfect texture.
Variations:
Feel free to add 1 cup of sliced mushrooms or a jar of roasted red peppers during the last 30 minutes of cooking. For a lighter version, substitute the heavy cream with half-and-half.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as it will thicken when chilled.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 845
- Sugar: 9
- Sodium: 1890
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 18
- Carbohydrates: 62
- Fiber: 7
- Protein: 59
- Cholesterol: 225
Keywords: Tuscan Chicken, Crockpot Pasta, Slow Cooker Chicken, Creamy Chicken Pasta, Sun-dried Tomato Pasta, Easy Dinner, Weeknight Meal, Chicken Thigh Recipe, Parmesan Cream Sauce
