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- 4 boneless, skinless chicken breasts - 1 cup cherry tomatoes, halved - 1 cup fresh spinach - 1 cup heavy cream - 1/2 cup chicken broth - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 12 ounces pasta (penne or rotini) - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Fresh basil for garnish - Additional Parmesan cheese for serving - Slow cooker - Large skillet - Mixing bowl - Measuring cups and spoons - Forks for shredding chicken - Pasta pot for boiling I love using fresh ingredients for this recipe. The chicken, tomatoes, and spinach make a great team. The heavy cream and chicken broth add a nice, rich flavor. If you want a little kick, toss in red pepper flakes. You can also use basil as a garnish. It really makes the dish pop! For cooking tools, a slow cooker is key here. It does most of the work for you. A large skillet helps to sear the chicken. A mixing bowl is great for combining your liquids. Don't forget a pasta pot for cooking your pasta to perfect doneness. Start by seasoning the chicken breasts. Use salt, pepper, and Italian seasoning. Heat two tablespoons of olive oil in a skillet over medium heat. Sear the chicken for about 3 to 4 minutes on each side. This step helps add flavor. Once browned, transfer the chicken to the slow cooker. Next, add fresh ingredients to the slow cooker. Place one cup of halved cherry tomatoes on top of the chicken. Then, add three cloves of minced garlic. Finally, toss in one cup of fresh spinach. These ingredients will bring color and taste to the dish. Now it’s time to mix the liquid ingredients. In a bowl, combine one cup of heavy cream and half a cup of chicken broth. Pour this mixture over the chicken and veggies in the slow cooker. If you like heat, sprinkle in half a teaspoon of red pepper flakes. Cover the slow cooker and cook. Choose either low for 6 hours or high for 3 to 4 hours. The chicken will be fully cooked and tender when done. About 30 minutes before serving, cook 12 ounces of pasta according to the package directions until it is al dente. Drain the pasta and set it aside. Once the chicken is cooked, shred it using two forks right in the slow cooker. Stir to combine everything well. Add the cooked pasta and half a cup of grated Parmesan cheese. Mix until all ingredients are well coated. For the final touches, taste the dish and adjust seasonings if needed. Let it sit for an extra 10 to 15 minutes on low. This helps the flavors meld together for a delicious meal. To get tender chicken, always start with fresh, boneless breasts. Season them well with salt, pepper, and Italian seasoning. Searing adds great flavor. Just cook them for about 3-4 minutes on each side until browned. This step locks in moisture. When you transfer the chicken to the slow cooker, it will stay juicy. For a punch of flavor, use fresh ingredients. Cherry tomatoes burst with sweetness, while spinach adds color and nutrients. Adding garlic gives the dish a nice aroma. Mixing heavy cream with chicken broth makes a rich sauce. Don’t forget the red pepper flakes if you want some heat! Let the dish cook slowly to let all the flavors blend. Serve the pasta in a large bowl for a family-style meal. Top with extra grated Parmesan cheese for a creamy touch. A sprinkle of fresh basil adds color and freshness. It looks beautiful and tastes amazing. If you want, add a side salad to complete your meal. Enjoy your delicious creation! {{image_2}} You can easily swap ingredients in this dish. Here are some ideas: - Use chicken thighs instead of breasts for more flavor. - Swap heavy cream with half-and-half for a lighter option. - Replace cherry tomatoes with diced canned tomatoes for convenience. - Use vegetable broth instead of chicken broth for a different taste. You can make this dish vegetarian or vegan with a few changes: - Replace chicken with firm tofu or tempeh for protein. - Use coconut cream instead of heavy cream for a vegan twist. - Add more vegetables like zucchini, mushrooms, or bell peppers. - Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Switching up your pasta can change the dish’s texture and taste: - Use whole wheat pasta for more fiber and nutrients. - Try gluten-free pasta if you have dietary needs. - Choose shapes like fusilli or farfalle for a fun presentation. - Experiment with spaghetti or linguine for a different experience. To keep your Tuscan chicken pasta fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure it is sealed tight to avoid any odors. Reheating your pasta is easy. You can use a microwave or a stovetop. If using the microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, add a splash of broth or cream to avoid dryness. Heat over low until warm. If you want to save some for later, freezing is a great option. Portion the pasta into freezer-safe bags. Squeeze out as much air as possible before sealing. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use a pot on the stove. Start by searing the chicken as you do in the slow cooker. Then, add all the ingredients to the pot. Simmer on low heat for about 30-40 minutes, stirring often. This way, you get the same great flavors without a slow cooker. Penne or rotini pasta works best for this dish. These shapes hold the sauce well, so each bite is full of flavor. You can also use fusilli or farfalle if you like. Just make sure to cook the pasta until it's al dente for the best texture. To add heat, include red pepper flakes in the slow cooker. Start with half a teaspoon. If you like it spicier, add more to taste. You can also add sliced jalapeños or a dash of hot sauce for an extra kick. Yes, you can use frozen chicken. Just add it straight to the slow cooker without thawing. Increase the cooking time to about 7 hours on low or 4-5 hours on high. Make sure the chicken reaches 165°F for safety. A fresh salad pairs nicely with this dish. You can also serve garlic bread or roasted vegetables on the side. These sides complement the creamy pasta and add a nice crunch or flavor contrast. This blog post covered everything you need for making Tuscan Chicken Pasta. You learned about key ingredients, tools, and step-by-step cooking. We explored tips for a tasty dish and variations to fit your diet. Finally, I shared storage tips and answered common questions. Remember, cooking should be fun. Experiment with flavors and enjoy your meals. With practice, you’ll make this dish your own!

Slow Cooker Tuscan Chicken Pasta

Indulge in the delicious flavors of Slow Cooker Tuscan Chicken Pasta, a comforting and easy dish perfect for any night of the week! This creamy, savory meal combines juicy chicken, fresh spinach, and zingy cherry tomatoes, all cooked to perfection in your slow cooker. With just a few simple steps, you can create a family favorite that’s bursting with Italian flavor. Click through to explore this delightful recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup cherry tomatoes, halved

1 cup spinach, fresh

1 cup heavy cream

1/2 cup chicken broth

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

12 ounces pasta (penne or rotini)

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

Instructions
 

Prepare the Chicken: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Sear the chicken for about 3-4 minutes per side, until browned. Transfer the chicken to the slow cooker.

    Add Fresh Ingredients: In the slow cooker, add the halved cherry tomatoes, minced garlic, and fresh spinach over the chicken.

      Mix Liquid Ingredients: In a bowl, combine the heavy cream and chicken broth. Pour this mixture over the ingredients in the slow cooker. Sprinkle red pepper flakes if you like some heat.

        Cook: Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

          Prepare the Pasta: About 30 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.

            Combine: Once the chicken is cooked, shred it in the slow cooker using two forks. Stir well to combine everything. Add the cooked pasta and grated Parmesan cheese to the slow cooker, mixing until everything is well coated.

              Final Touches: Taste and adjust seasoning if necessary. Let it sit for an additional 10-15 minutes on low for the flavors to meld.

                Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6

                  - Presentation Tips: Serve in a large bowl, garnished with extra Parmesan cheese and a sprinkle of fresh basil for an added touch.