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Introduction
Tuscan cuisine is renowned for its simplicity and use of fresh, high-quality ingredients. This Creamy Slow-Cooker Tuscan Chicken Pasta takes inspiration from the sun-drenched hills of Tuscany while adapting to modern, health-conscious cooking methods. The dish originated as a way to combine the rich flavors of traditional Tuscan chicken with the convenience of a slow cooker, making it perfect for busy families or those looking for a hands-off approach to cooking. By using whole grain pasta and a lighter cream sauce, this recipe maintains the indulgent taste of the original while offering a more nutritious profile. It's a perfect example of how classic recipes can evolve to suit contemporary dietary preferences without sacrificing flavor or comfort.
Ingredients
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 cup sun-dried tomatoes, julienned (oil-packed, drained)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz cream cheese, softened and cut into cubes
• 6 cups fresh baby spinach
• 12 oz whole grain penne pasta, uncooked
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves, thinly sliced for garnish
Step 1:
In a 6-quart slow cooker, combine chicken, onion, garlic, sun-dried tomatoes, oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Step 2:
Pour chicken broth over the mixture. Cover and cook on low for 3-4 hours, or until chicken is tender and cooked through.
Step 3:
In the last 30 minutes of cooking, stir in heavy cream, Parmesan cheese, and cream cheese cubes. Cover and continue cooking until cheese is melted and sauce is creamy.
Step 4:
About 15 minutes before serving, cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Step 5:
Stir the spinach into the slow cooker and cook for an additional 5 minutes, or until wilted.
Step 6:
Add the cooked pasta to the slow cooker and gently toss to coat with the sauce.
Step 7:
Drizzle with olive oil and garnish with fresh basil before serving.
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Thaw and drain it well before adding to the slow cooker in the last 5 minutes of cooking.
Q: Is it possible to make this recipe dairy-free?
A: While it's challenging to make this exact recipe dairy-free due to its creamy nature, you could try using coconut cream and dairy-free cheese alternatives. However, the flavor profile will change significantly.
Q: Can I cook this on high in the slow cooker?
A: Yes, you can cook it on high for 2-3 hours instead of 3-4 hours on low. Just ensure the chicken is cooked through before adding the dairy ingredients.
• For a lighter version, substitute half-and-half for heavy cream.
• Use fresh herbs instead of dried for a more vibrant flavor.
• Choose oil-packed sun-dried tomatoes for best flavor, but drain well before using.
• Spinach can be replaced with kale or Swiss chard for a different texture.
• This recipe contains dairy and may not be suitable for those with lactose intolerance.
• For a gluten-free option, use gluten-free pasta.
Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the sauce.
Start cooking the pasta when there are about 15 minutes left on the slow cooker to ensure everything is ready at the same time.
- Don't overcook the pasta; keep it al dente as it will continue to soften slightly when mixed with the hot sauce.
- For a thicker sauce, let it simmer uncovered for a few extra minutes after adding the pasta.
- To prevent curdling, make sure the cream cheese is at room temperature before adding it to the slow cooker.
For a vegetarian version, replace chicken with cannellini beans or chunky vegetables like zucchini and bell peppers. For a spicier dish, increase the amount of red pepper flakes.
Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti. A simple green salad with lemon vinaigrette makes an excellent side dish.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter.
This recipe contains dairy (heavy cream, Parmesan cheese, cream cheese) and gluten (pasta). It may contain traces of nuts if store-bought pesto is used.
