Creamy Tuscan Chicken Spaghetti

In the week leading up to Thanksgiving I am always doing a lot of prep work. So when it comes to cooking our actual meals that week, I make really simple dishes. I really don’t have the time or energy for anything complex when I am preparing for my favorite day of the year. A dinner that I can just quickly throw into the slow cooker is absolutely perfect in my book. That’s why this week I made this simple and incredible creamy Tuscan chicken spaghetti. The prep work went quickly before I turned it on low and left it to cook while I went about my day.

I quickly diced up my chicken first before I seasoned it generously with salt, pepper and garlic powder. They were chicken tenders, which made dicing them even easier. Chicken breasts also work here too though.
I also halved a bunch of sun-dried tomatoes so that they were thin strips. It would not have been creamy Tuscan chicken spaghetti without sun-dried tomatoes.
After that, all of the ingredients just went right into my slow cooker. I really don’t know what I would do without my slow cooker, especially in the colder weather. There was lots of spinach, mushrooms and jarred roasted garlic alfredo to give the creamy Tuscan chicken spaghetti huge flavor. That gorgeous mixture cooked on low for 4 hours.
When the time was just about up, I boiled a pound of spaghetti just until it was tender. Then I turned off the slow cooker, drained the pasta and tossed it right into the slow cooker with the sauce. That was all there was to making this creamy Tuscan chicken spaghetti!

I just scooped it into pretty bowls and served it immediately. Oh my goodness, it was so comforting and satisfying. Best of all, it made a lot so that we had leftovers. That meant even less cooking this week! Hope you all love this easy, yummy dinner that is perfect for some cold weather Italian comfort. xoxo

Creamy Tuscan Chicken Spaghetti
Creamy Tuscan Chicken Spaghetti
Creamy Tuscan Chicken Spaghetti
Creamy Tuscan Chicken Spaghetti

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5 from 1 vote
Creamy Tuscan Chicken Spaghetti
Creamy Tuscan Chicken Spaghetti
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

This creamy Tuscan chicken spaghetti is flavorful and so simple to make. It all just cooks on low in the slow cooker before getting tossed with spaghetti!

Course: Main Course
Keyword: Creamy Tuscan Chicken Spaghetti, Pasta
Servings: 6
Calories: 393 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 pound boneless skinless chicken diced small
  • 1 pinch salt
  • 1 pinch freshly cracked black pepper
  • 1 pinch garlic powder
  • 1 jar sun-dried tomatoes 12 ounce size, drained, rinsed and thinly sliced
  • 8 ounces white mushrooms thinly sliced
  • 1.5 cups baby spinach packed
  • 2 jars roasted garlic alfredo sauce 15 ounce size
  • 1 pound spaghetti
Instructions
  1. First, season the chicken generously with big pinches of salt, black pepper and garlic powder. Then get out a large slow cooker and combine the seasoned chicken, sun-dried tomatoes, mushrooms, spinach and alfredo sauce in it. Turn it on to low and let it all cook for 4 hours. When the time is almost up, get a large pot of water on to boil. Salt it generously, then cook the spaghetti until tender for about 8 minutes. Turn off the slow cooker at this point and remove the lid. Drain the spaghetti and transfer it right into the slow cooker with the sauce. Toss it all together thoroughly, then serve immediately in pretty bowls!
Nutrition Facts
Creamy Tuscan Chicken Spaghetti
Amount Per Serving (1 bowl)
Calories 393 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3.9g24%
Cholesterol 137mg46%
Sodium 628mg27%
Potassium 298mg9%
Carbohydrates 46.9g16%
Fiber 1.6g7%
Sugar 2.2g2%
Protein 28.9g58%
Calcium 50mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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12 thoughts on “Creamy Tuscan Chicken Spaghetti”

  1. This looks delicious! My husband and I are going to be working at a ski resort this winter and this looks like the perfect meal to fill our bellies after a long day on the mountain.

    1. Hmmm, I’ve never tried slow cooking shrimp. I don’t see why it wouldn’t work though. I would just keep an eye on the shrimp to make sure they don’t get overcooked and rubbery. Thanks for checking out the recipe!!

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