Creamy Tuscan Chicken Pasta Recipe (Slow Cooker)2021-04-29
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 2:30 h
- Ready In: 2:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat9 g
Trans Fat3.6 g
Unsaturated Fat2.0 g
Creamy Tuscan chicken pasta recipe (slow cooker). Boneless and skinless chicken thighs with pasta, vegetables, spices, and cheese cooked in a slow cooker. Use tubular pasta such as macaroni or rigatoni to prepare this Italian dish. Also, you can use boneless and skinless chicken breasts as a substitute for chicken thighs.
Do you want to cook this recipe faster? Why do not use an instant pot instead? Food cooked in the instant pot turns juicy and very delicious.
Creamy Tuscan Chicken Pasta Recipe (Instant Pot)
makes 6 servings
Ingredients: 3 cups (750 ml) low-sodium fat-free chicken broth, 1/2 cup (125 ml) sun-dried tomatoes, 1/2 tablespoon (7 ml) Italian seasoning, 1 tablespoon (15 ml) minced garlic, 2 pounds (960 g)boneless and skinless chicken breasts, diced, 12 oz (360 g) uncooked whole wheat noodles, 2 cups (500 ml) fresh baby spinach, 3/4 cup (180 ml) each: 2% plain Greek Yogurt, cottage cheese, 2/3 cup (160 ml0 shredded Parmesan cheese, 1/4 cup (60 ml) chopped fresh basil, 1/2 teaspoon (3 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper
Instructions: Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and black pepper to an electric instant pot turned to the sauté mode. Sauté, stirring, for 30 seconds, until fragrant. Add diced chicken to the instant pot. Cook, stirring occasionally until browned.
Add the pasta, then pour in chicken broth. Stir well, making sure the pasta is well covered by the liquid.
Close the instant pot and lock the lid. Turn the machine to cook at high pressure. Turn the timer to cook for 4 minutes. Using the Quick Release method, bring pressure to normal.
Meanwhile, in a medium mixing bowl, combine cottage cheese and yogurt. Blend until smooth and set aside.
Open the lid of the pressure cooker and stir the chicken and pasta mixture well. Add shredded Parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts, then pour in cheese sauce. Stir until pasta and chicken are covered in sauce.
Transfer to serving plates. Serve hot.
Creamy Tuscan Chicken Pasta Recipe (Slow Cooker)
- 2½ cups (375 ml) chicken broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 2 oz (60 g) sliced mushrooms
- 1/4 teaspoon crushed red pepper flakes
- 1½pounds (720 g) boneless and skinless chicken thighs, diced
- 1/2 pound (240 g) uncooked macaroni
- 1/2 cup chopped drained oil-packed sun-dried tomatoes with herbs
- 1/2 pound (240 g) cubed cream cheese
- 1 cup shredded Parmesan cheese
- 5 oz (150 g) fresh baby spinach leaves
Grease 6-quart (6 l) slow cooker with nonstick cooking spray. Pour in chicken broth, then add Italian seasoning, mushrooms, salt, and pepper flakes. Mix well.
Stir in diced chicken. Cover the pot and cook on a high-heat setting for 1½-2 hours, or until the chicken is cooked through.
Open the lid and stir in pasta and tomatoes. Cover slow cooker and continue cooking on a high-heat setting for a further 25-30 minutes or until macaroni is tender, stirring twice.
Open the lid and add cubed cream cheese and Parmesan cheese. Stir until cheeses melt. Add spinach and mix until spinach wilted. Cover the pot and allow staying for 5-10 minutes.
Stir well before serving. Transfer to serving plates. Serve hot.