Description
Indulge in the rich flavors of Slow Cooker Tuscan Chicken Pasta, a delightful dish that effortlessly combines tender chicken, hearty pasta, and tangy sun-dried tomatoes in a luscious creamy Alfredo sauce. This recipe is perfect for busy weeknights or special gatherings, allowing you to serve up an impressive meal with minimal effort.
Ingredients
Scale
- 1.5–2 pounds boneless skinless chicken breasts
- 3 cups low-sodium chicken broth
- 2 jars (14.5 ounces each) creamy Alfredo sauce
- 2 cups dry rigatoni pasta
- 1 cup sun-dried tomatoes in oil (drained)
- 3 cups fresh spinach (packed)
- minced garlic
- dried oregano
- thyme
- Italian seasoning
- red pepper flakes
- salt and pepper
Instructions
- Place boneless skinless chicken breasts in the slow cooker; season with salt and pepper.
- In a bowl, mix 2 cups of chicken broth with minced garlic and seasonings; pour over the chicken.
- Add both jars of Alfredo sauce to the slow cooker; stir gently to combine.
- Cover and cook on low for about 5 hours until the chicken shreds easily.
- Cook rigatoni according to package instructions; drain and set aside.
- Shred chicken in the slow cooker; stir in sun-dried tomatoes and fresh spinach until wilted.
- Mix cornstarch with water; add to the slow cooker to thicken sauce for about 10 minutes.
- Stir in cooked rigatoni until all ingredients are well coated.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg