Crock Pot Tuscan Chicken Pasta
A delicious Crock Pot Tuscan Chicken Pasta recipe featuring chicken, pasta, and creamy garlic parmesan sauce.
Equipment
- 6-quart slow cooker
Ingredients
Pasta and Chicken
- 1 pound rotini pasta uncooked
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 12 ounces garlic parmesan sauce used Buffalo Wild Wings sauce
- 15 ounces jar of marinara sauce
- 8 ounces cream cheese cut into eight pieces
- ⅓ cup sun-dried tomatoes drained and chopped
- ½ cup parmesan cheese
- 2 cups spinach
Instructions
Cooking Steps
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add Italian seasoning, garlic parmesan sauce, marinara sauce, cream cheese, and sun-dried tomatoes.
- Cover and cook on high for 2 ½ to 3 ½ hours or on low for 4 to 5 hours.
- Remove chicken and shred with two forks. Add chicken, parmesan cheese, and spinach back into the crock pot. Cook for an additional 30 minutes.
- Cook pasta to al dente according to the package directions. Drain and add to the crock pot. Toss until coated in sauce.
- Garnish with Parmesan cheese and enjoy!
Notes
Choose chicken breasts of similar size to ensure they cook evenly and shred easily. Cut cream cheese into small pieces before adding so it melts evenly and creates a smooth, creamy sauce. Cook pasta separately to prevent mushiness. Stir in spinach and Parmesan near the end to maintain color and texture.
Nutrition
Serving: 1servingCalories: 790kcalCarbohydrates: 73gProtein: 50gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 141mgSodium: 1346mgPotassium: 1313mgFiber: 5gSugar: 15gVitamin A: 1942IUVitamin C: 12mgCalcium: 198mgIron: 3mg
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