Tender, creamy, and full of cheesy garlicky goodness, this Tuscan Chicken Pasta is made in the slow cooker for the easiest comfort food recipe you’ll ever make! 

Slow Cooker Creamy Tuscan Chicken Pasta

If you know us, you know we love a good pasta recipe. However, with busy schedules and looking after kids, we don’t have tons of time to spend in the kitchen. Luckily, that’s where slow cooker recipes come into place! They’re our secret weapon for creating flavorful comfort food meals with minimal effort, and this Tuscan Chicken Pasta is one of our faves. Here’s why: 

  • It can be made ahead of time. 
  • It’s so tasty your kids won’t even realize they’re eating veggies. 
  • The slow cooking process creates the most tender, juicy chicken ever.
  • All you have to do is combine the ingredients, and dinner is made! 

Ingredients You’ll Need

  • Chicken – For extra flavor, we prefer to use chicken thighs, but breasts can be used as well.  
  • Herbs and Spices – We used a wide array of herbs and spices to keep this recipe from being anything but bland. You’ll need salt, pepper, paprika, garlic, basil, and parsley. Don’t forget to add a squeeze of lemon juice, either! 
  • Veggies – For extra nutrients, we included onion, artichoke hearts, crushed tomatoes, and sun-dried tomatoes, but feel free to add in any veggies you like best. 
  • Broth – The best way to keep chicken moist, the broth also helps thin out the cheese for an ultra-creamy texture. 
  • Pasta – We like penne noodles best, but any pasta shape you have on hand is fine. 
  • Cheese – A hard cheese, Parmesan is our favorite and ideal for creating pasta sauces. 
  • Heavy Cream- Used to add extra creaminess and a rich taste, this recipe just isn’t the same without the heavy cream! 

*Looking for a lighter option? Replace the heavy cream with half and half. Your pasta won’t be quite as creamy, but it will still be super tasty! 

How to Make Slow Cooker Creamy Tuscan Chicken Pasta Recipe 

Below is an overview of how we create this pasta dish but don’t forget to look at the recipe card for the full breakdown! 

  1. Trim and season the chicken with salt, pepper, and paprika. Add it to the bottom of your slow cooker. 
  2. Add the rest of the seasonings along with the veggies and broth
  3. Cook on high for 3-4 hours
  4. Mix in the remaining ingredients, and stir to combine. 
  5. Serve warm, and enjoy!  

How Long Does This Recipe Last? 

We love to make a big batch of this Tuscan Chicken Pasta for easy meals throughout the week! Store it in the fridge for up to 3 days, or keep it in the freezer for up to 3 months. Then, when you’re ready, just reheat it in the microwave or on the stovetop! 

What Can I Serve with This Recipe? 

This pasta dish is super filling on its own. However, we also love to add a healthy appetizer or light side dish. 

More Family-Friendly Pasta Recipes

If your family is as passionate about pasta as ours are, you won’t want to miss these other hearty pasta recipes that are a breeze to make!

  • A homemade version of hamburger helper, this One Pot Cheeseburger Pasta is a homemade version of everyone’s favorite childhood dish. 
  • With all of the flavors of Buffalo chicken in one comforting pasta dish, this Buffalo Chicken Pasta Bake will become your new favorite meal. 
  • So simple to make, this Feta Pasta Bake went viral for a reason!
  • This Greek Pasta Bake is bursting with flavor for a Mediterranean-inspired meal you won’t be able to get enough of! 

slow cooker creamy tuscan chicken pasta

Slow Cooker Creamy Tuscan Chicken Pasta Recipe

4.75 from 8 votes
Author: Food Dolls
Servings: 10 servings
Prep: 5 minutes
Total: 5 minutes
The easiest weeknight dinner, this Creamy Tuscan Chicken Pasta Recipe is made in the slow cooker for a warm meal waiting for you when you get home!


  • 8-10 boneless skinless chicken thighs (fat trimmed)
  • 3 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 2 teaspoons paprika
  • 3 cloves garlic minced
  • 1 yellow onion diced
  • 1/2 cup sun dried tomatoes chopped
  • 14 ounces canned artichoke hearts quartered
  • 2 Tablespoons fresh squeezed lemon juice
  • 1/4 cup broth
  • 28 ounces canned crushed tomatoes
  • 16 ounces penne pasta cooked (al-dente)
  • 12 ounces parmesan cheese grated
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley


  • Arrange the chicken thighs in the bottom of the slower cooker. Sprinkle with salt, pepper, and paprika.
    8-10 boneless, 3 teaspoons salt, 1 1/2 teaspoons black pepper, 2 teaspoons paprika
  • Add garlic, onion, sun-dried tomatoes, artichoke hearts, fresh lemon juice, broth, and crushed tomatoes.
    3 cloves garlic, 1 yellow onion, 1/2 cup sun dried tomatoes, 14 ounces canned artichoke hearts, 2 Tablespoons fresh squeezed lemon juice, 1/4 cup broth, 28 ounces canned crushed tomatoes
  • Cover and cook for on high for 3-4 hours.
  • Once cooked, add pasta, cheese, heavy cream, basil and parsley. Stir well. The chicken is so tender it will start to fall apart while stirring, without having to shred it!
    16 ounces penne pasta, 12 ounces parmesan cheese, 1/2 cup heavy cream, 1/4 cup fresh basil, 1/4 cup fresh parsley



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Serving: 1serving | Calories: 399kcal | Carbohydrates: 47g | Protein: 21g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 1532mg | Potassium: 604mg | Fiber: 5g | Sugar: 8g | Vitamin A: 863IU | Vitamin C: 14mg | Calcium: 462mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.75 from 8 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    This is definitely a keeper. (Although I prefer it without pasta to avoid the carbs.). You do have to be careful of the veggies you add. I added celery and they weren’t quite done. The zucchini was fine. I avoided the lemon juice due to a citrus allergy. I did add extra cheese and also added some additional chicken stock concentrate to make it richer. I used crushed marzito tomatoes….although I am sure you can used diced..or even a pasta sauce. My store did not have fresh basil so I used lightly dried basil and was generous with it.

    I made it for the staff at parent teacher conferences. I hope they like it…. Now I need to make it again for my family. My kids get leftovers today.

  2. Should I use crushed tomatoes or diced? It says crushed in the recipe but diced in the instructions. Thanks!

  3. Could you cook this on low for 8 hours? Also when you add the penne do you add it cooked or do you place it in the pot and return to heat?

  4. 3 stars
    This didn’t have much flavor. So I had to add a cup of spaghetti sauce, more garlic and even some Alfredo sauce. It helped.