Slow Cooker Tuscan Chicken Pasta

By Tyla | Last modified on Feb 20, 2026

Featured in: Dinner

Experience the warmth and richness of Italy in your own kitchen with Slow Cooker Tuscan Chicken Pasta. This comforting dish features tender pieces of chicken simmered slowly to perfection with rigatoni pasta, sun-dried tomatoes, and fresh spinach, all coated in a luscious creamy Alfredo sauce. It’s a fantastic option for busy days when you want a flavorful, hearty dinner but prefer minimal hands-on time.

The slow cooking melds the Mediterranean herbs and spices beautifully, while the Alfredo sauce balances the tangy sun-dried tomatoes and earthy greens. Perfect for family dinners or cozy nights, this dish offers both convenience and gourmet taste in one pot.

Why You’ll Love This Recipe

Hands-off slow cooker method saves time and effort on busy evenings.
Creamy Alfredo sauce enriched with Italian herbs delivers authentic flavor.
Combination of sun-dried tomatoes and spinach adds vibrant color and texture.
One-pot meal minimizes cleanup while producing tender, flavorful results.

Ingredients

Boneless skinless chicken breasts: 1.5–2 pounds cut into chunks for tender, lean protein slowly cooked to juicy perfection.
Low-sodium chicken broth: 1 cup to provide moisture and enhance the savory base without overpowering saltiness.
Creamy Alfredo sauce: Two 14.5-ounce jars add rich, smooth texture and classic Italian flavor.
Dry rigatoni pasta: 2 cups that soak up sauce flavors as they cook slowly in the crockpot.
Sun-dried tomatoes: 1 cup drained for a sweet and tangy burst of Mediterranean flavor and chewy texture.
Fresh spinach: 3 packed cups added at the end to introduce vibrant color and delicate earthiness.
Minced garlic: 1 tablespoon to infuse aromatic depth essential in Italian cooking.
Dried oregano: 1 teaspoon, a classic herb that enhances the overall savoriness with warm floral notes.
Dried thyme: 1 teaspoon provides subtle minty undertones that complement chicken flavors.
Dried Italian seasoning: 1 teaspoon, a blend of herbs that ties the dish together with authentic flavor.
Red pepper flakes: 1/4 teaspoon for a mild kick of heat balancing the creamy sauce.
Cornstarch: 1 tablespoon mixed with water as needed to thicken sauce and achieve ideal consistency.
Water: 1 tablespoon to blend with cornstarch for thickening without lumps.
Salt and pepper: To taste, essential for seasoning the chicken and adjusting final flavor.

Instructions

Season and prepare the chicken: Cut the chicken breasts into large chunks and season them generously with salt and pepper. This ensures each bite is flavorful and juicy after slow cooking.
Combine base ingredients in slow cooker: Place the seasoned chicken into the slow cooker along with chicken broth, minced garlic, oregano, thyme, Italian seasoning, and red pepper flakes. These herbs and spices build a layered aromatic foundation for the dish.
Add Alfredo sauce and pasta: Pour both jars of creamy Alfredo sauce over the chicken mixture, then add the dry rigatoni pasta directly on top. The pasta will absorb the sauces and cooking liquids gently, becoming tender without stirring.
Incorporate sun-dried tomatoes and fresh spinach: Scatter the drained sun-dried tomatoes evenly over the pasta then pack the fresh spinach leaves on top without mixing. The spinach will wilt perfectly during cooking, adding freshness and color.
Slow cook on low: Cover and cook on low for approximately 5 hours. This slow, gentle heat allows flavors to meld deeply while the chicken becomes tender and pasta fully cooks in the creamy sauce.
Thicken the sauce if necessary: About 30 minutes before serving, if the sauce seems thin, combine cornstarch and water to make a slurry and stir it into the slow cooker. This will create a luscious, thick sauce coating every ingredient beautifully.

You Must Know

Do not stir the ingredients after adding the pasta to prevent mushy pasta and uneven cooking.
If you prefer less spice, reduce or omit the red pepper flakes for a milder flavor.
Use low-sodium broth to control the salt levels and avoid an overly salty dish due to the Alfredo sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to loosen the sauce if needed.

Serving Suggestions

Serve this Slow Cooker Tuscan Chicken Pasta with a crisp green salad and crusty garlic bread for a complete Italian-inspired meal. Garnish with freshly grated Parmesan and a sprinkle of chopped basil to enhance the presentation and flavor.

Professional Tips

Use high-quality Alfredo sauce for best creaminess and flavor.
Adding pasta directly into the slow cooker saves cleanup but monitor cooking time closely to avoid overcooked pasta.
For thicker sauce, thicken late in cooking using cornstarch slurry rather than reducing heat.

FAQs

Can I use chicken thighs instead of breasts?: Yes, boneless skinless chicken thighs work well and offer even more juiciness and flavor with slow cooking.
Can I substitute another type of pasta?: Absolutely, penne or ziti can be substituted, but rigatoni holds the sauce best due to its ridges and tubular shape.
Can I prepare this recipe in advance?: You can prep ingredients the night before and keep them in the slow cooker insert in the fridge. Cook the next day as directed.
Is this dish freezer-friendly?: It can be frozen, but the pasta may become soft after reheating. It’s best enjoyed fresh or refrigerated.
How can I make it spicier?: Add more red pepper flakes or a dash of crushed chili flakes according to your spice preference.
What can I use instead of sun-dried tomatoes?: Diced roasted red peppers or cherry tomatoes can be used, but sun-dried tomatoes provide the authentic tanginess.
Can I make this in an Instant Pot?: While possible, cooking times and layering would need adjustments to prevent pasta overcooking and maintain sauce consistency.