Crockpot Tuscan Chicken Alfredo

• temps total: 8 hours 30 minutes

Ingrédients

2–3 boneless, skinless chicken breasts

1 jar Rao’s Alfredo Sauce (15 oz)

1/2 cup chicken broth

1/2 cup chopped sun-dried tomatoes (drained)

1–2 cups fresh spinach

1 tsp garlic powder

1 tsp Italian seasoning

Salt & pepper to taste

1/2 cup grated parmesan cheese

12 oz cooked pasta (penne or bowtie)

Optional: red pepper flakes for a little heat

Instructions

Add chicken to the crockpot. Season with garlic powder, Italian seasoning, salt, and pepper.

Top with sun-dried tomatoes, chicken broth, and Rao’s Alfredo. (No need to stir!)

Cook on low for 5–6 hours or high for 2.5–3.5 hours, until chicken is tender.

Shred the chicken (I used my favorite shredder from TikTok Shop).

Stir in spinach and parmesan. Let it sit until spinach wilts.

Add cooked pasta and stir. I added a little more Alfredo at the end to make it extra creamy!

Top with more parmesan and enjoy!