Crock Pot Tuscan Chicken Pasta
Crock Pot Tuscan Chicken Pasta combines tender chicken, creamy garlic parmesan sauce, sun-dried tomatoes, and fresh spinach for an effortless, flavorful dinner.
Equipment
- My Favorite Slow-Cooker
Ingredients
- 1 pound rotini pasta uncooked
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 12 ounces garlic parmesan sauce I used Buffalo Wild Wings garlic parmesan sauce
- 15 ounces marinara sauce jar
- 8 ounces cream cheese Cut into eight pieces
- ⅓ cup sun-dried tomatoes drained and chopped
- ½ cup parmesan cheese
- 2 cups spinach
Instructions
- 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 the cream cheese into small pieces before adding so it melts evenly and creates a smooth, creamy sauce. Cook the pasta separately until al dente and add it at the end to prevent it from becoming mushy. Stir in the spinach and Parmesan near the end of cooking to keep the greens bright and the cheese perfectly creamy.
Nutrition
Serving: 6servingsCalories: 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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