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