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Slow Cooker Tuscan Chicken Pasta

Slow Cooker Tuscan Chicken Pasta

This creamy Tuscan chicken pasta combines tender chicken, rigatoni, and sun-dried tomatoes in a rich Alfredo sauce. Perfect for easy, flavorful family dinners with minimal cleanup.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Course, slow cooker
Cuisine Italian
Servings 6 people
Calories 420 kcal

Equipment

  • 1 slow cooker

Ingredients
  

  • 1.5 to 2 pounds boneless skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 2 jars 14.5 ounces each creamy Alfredo sauce
  • 2 cups dry rigatoni pasta
  • 1 cup sun-dried tomatoes drained
  • 3 cups fresh spinach packed
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste

Instructions
 

  • Cut chicken into large chunks and season with salt and pepper.
  • Place chicken in the slow cooker and add chicken broth, minced garlic, oregano, thyme, Italian seasoning, and red pepper flakes.
  • Pour the Alfredo sauce over the chicken mixture and add the dry rigatoni pasta directly into the slow cooker.
  • Add drained sun-dried tomatoes and pack fresh spinach on top without stirring.
  • Cover and cook on low for about 5 hours.
  • About 30 minutes before serving, stir together cornstarch and water; add to the slow cooker and mix to thicken the sauce if needed.

Notes

  • Use chicken thighs for a juicier result.
  • For a spicier version, increase red pepper flakes.
  • Leftovers store well in the fridge for up to 3 days.