Slow Cooker Creamy Tuscan Pasta

Introduction & Inspiration

If there’s one thing I love, it’s a comforting pasta dish that practically makes itself. That’s exactly what inspired me to create this Slow Cooker Creamy Tuscan Pasta. It’s rich, satisfying, and made with ingredients I almost always have on hand.

There’s just something so comforting about sun-dried tomatoes, garlic, spinach, and Parmesan coming together in a creamy sauce. Toss in some pasta, and you’ve got a full meal with hardly any effort. It’s perfect for busy days, lazy weekends, or whenever I’m craving something that feels indulgent but is still simple to make.

What I love most about this recipe is how hands-off it is. Just a few minutes of prep and the slow cooker does the rest.

Nostalgic Appeal

Creamy pasta dishes always remind me of family dinners growing up. My mom would make baked pasta loaded with cheese, or creamy Alfredo when we had guests. It felt special, yet familiar, and it was always served with big bowls of salad and warm bread.

This Tuscan-inspired version gives me that same nostalgic feeling but with a modern twist. The sun-dried tomatoes and spinach give it a burst of color and freshness, while the creamy sauce clings to the pasta in the most satisfying way.

It’s one of those meals that makes you want to curl up with a warm bowl and forget about everything else.

Homemade Focus

What makes this dish feel homemade is the balance of real, wholesome ingredients. No canned soups or shortcuts here—just heavy cream, broth, fresh greens, and plenty of Parmesan.

The sun-dried tomatoes bring a deep, sweet-tart flavor that adds instant complexity. And when paired with garlic, spinach, and Italian seasoning, the whole thing tastes like something you’d get at a cozy Italian trattoria.

I’ve made this for weeknight dinners and weekend get-togethers, and it never fails. The best part? You don’t even have to boil the pasta separately. It all cooks together right in the slow cooker, soaking up every drop of flavor.

Flavor Goal

The goal with this recipe was to create a dish that’s rich and creamy without being heavy. I wanted it to feel comforting but still vibrant, thanks to the sun-dried tomatoes and spinach.

The sauce starts with a simple mix of heavy cream and chicken broth. It’s seasoned with Italian herbs and garlic, and then it simmers with the pasta, turning into something incredibly flavorful.

Once the Parmesan melts in, everything comes together into a silky, cheesy sauce that hugs each piece of pasta. The spinach adds color and freshness, balancing out the richness perfectly.

It’s bold, savory, and full of those sun-kissed Tuscan vibes.

Ingredient Insights

Penne pasta is my top choice for this dish. Its shape holds the creamy sauce beautifully, and it cooks up perfectly in the slow cooker without getting mushy.

Heavy cream brings the richness. I use full-fat cream for the best texture, and it blends perfectly with the broth to create the base of the sauce.

Chicken broth helps thin out the cream just enough so the pasta can absorb the flavor while it cooks. It also adds a bit of savory depth.

Sun-dried tomatoes are essential here. I prefer the oil-packed kind, drained and chopped, because they’re more flavorful and tender. They give the dish that sweet-tangy punch that really makes it pop.

Fresh spinach gets stirred in at the end so it stays vibrant and doesn’t overcook. It adds color, nutrients, and a touch of bitterness that balances the creamy sauce.

Parmesan cheese brings it all together. I always use freshly grated Parm if I have it—it melts better and tastes fresher.

Garlic adds an aromatic base and keeps the flavor grounded and savory.

Italian seasoning gives that classic herby note. It’s a simple blend of dried basil, oregano, and thyme that rounds out the sauce.

Salt and pepper are added to taste and enhance every other flavor in the dish.

Fresh basil is optional but lovely for garnish. It adds a final layer of brightness.

Essential Equipment

This dish is made right in the slow cooker—no extra pots required.

A 5- or 6-quart slow cooker works best to hold all the pasta and sauce comfortably.

A grater or microplane is handy for the Parmesan, especially if you’re using a block.

I also recommend a rubber spatula or spoon for stirring in the spinach and cheese gently without breaking the pasta.

A ladle or serving spoon makes it easy to dish up the pasta once it’s done and saucy.

List of Ingredients (With Measurements)

12 oz penne pasta (uncooked)
1 cup heavy cream
1 cup chicken broth
1 cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh basil, for garnish

Step-by-Step Instructions

Step 1: Add Ingredients to the Slow Cooker
In the base of your slow cooker, combine the heavy cream, chicken broth, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper.

Give everything a quick stir to mix the seasonings evenly throughout the liquid.

Step 2: Add the Pasta
Add the uncooked penne pasta directly into the slow cooker.

Stir again to make sure the pasta is well coated and submerged in the liquid. This helps it cook evenly and soak up the creamy flavors.

Step 3: Slow Cook
Cover the slow cooker and cook on low for 2 to 3 hours, or until the pasta is tender but not overcooked.

Every slow cooker is a little different, so I recommend checking at the 2-hour mark to test the pasta for doneness.

Step 4: Finish With Spinach and Cheese
Once the pasta is cooked, stir in the fresh spinach and grated Parmesan cheese.

Stir gently until the spinach wilts and the cheese melts into the sauce, creating a creamy, glossy finish.

Step 5: Serve and Garnish
Spoon the pasta into bowls and garnish with fresh basil, extra Parmesan, or cracked black pepper if desired.

Serve hot with crusty bread or a side salad for a complete meal.

Troubleshooting

Pasta still undercooked? Add a splash of broth or water, cover, and cook for another 15–30 minutes.

Sauce too thick? Stir in a little extra cream or broth to loosen it up before serving.

Sauce too thin? Let the pasta sit uncovered for 10 minutes to thicken, or stir in a small handful of extra Parmesan.

Pasta overcooked? Next time, check it a bit earlier. Every slow cooker cooks at a slightly different rate.

Too salty? Add a splash of unsalted broth or stir in a handful of baby spinach to absorb some of the excess salt.

Tips and Variations

Use rotini, ziti, or shells if you don’t have penne.

Add grilled chicken or cooked Italian sausage for extra protein.

Swap heavy cream for half-and-half for a lighter version (but be aware the sauce may be thinner).

Stir in artichoke hearts, olives, or mushrooms for extra texture and flavor.

Make it spicy with red pepper flakes or a splash of hot sauce.

Double the recipe and freeze leftovers in individual containers for meal prep.

Serving and Pairing Suggestions

Serve with garlic bread or focaccia to soak up every drop of sauce.

Pair with a crisp green salad tossed with balsamic vinaigrette.

Add a chilled glass of Pinot Grigio or Chardonnay to complement the cream and tomatoes.

Top with shaved Parmesan and a drizzle of olive oil for an extra-luxe finish.

Try a side of roasted broccoli or asparagus for a colorful and nutritious pairing.

Nutritional Information (Approx. Per Serving, Serves 4)

Calories: 510
Protein: 19g
Fat: 27g
Saturated Fat: 14g
Carbohydrates: 48g
Sugar: 5g
Fiber: 3g
Sodium: 540mg
Cholesterol: 80mg

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Recipe Summary and Q&A

This Slow Cooker Creamy Tuscan Pasta is the perfect comfort food with minimal effort. It’s rich, cheesy, and full of sun-dried tomatoes, garlic, and tender spinach, all brought together in a creamy sauce.

Can I use gluten-free pasta?
Yes! Just check for doneness earlier—gluten-free pasta tends to cook faster.

Can I use milk instead of cream?
You can, but the sauce will be thinner. Evaporated milk or a splash of cream cheese may help thicken it.

Can I make it vegetarian?
Absolutely. Use vegetable broth instead of chicken broth and skip any meat-based add-ins.

How long do leftovers last?
Store in the fridge for up to 4 days. Reheat with a splash of cream or broth to loosen the sauce.

Can I freeze it?
Yes, but keep in mind the texture of the pasta may soften when reheated. It’s best eaten fresh or within a few days.

This pasta has become one of my favorite easy comfort meals, and I know it’ll find a permanent place in your slow cooker lineup too.