When every single one of the boys east dinner in silence {with no whining, no complaining, and heaven forbid no crying} then I KNOW dinner was a hit! They gobbled up this Slow Cooker Tuscan Chicken and Cheese Tortellini Pasta like they’ve never eaten before, didn’t make a peep until they asked for more.
You guys. This never ever happens!
Miles called it Lasagna and told us he wants to eat it every day He is definitely my pickiest eater, who wants to eat snacks for every meal. I will make this one over and over if it means he’ll actually eat an entire meal (and this one’s pretty healthy too!)
I love the flavor the sundried tomatoes give this and really love the cheesy whole wheat tortellini. With a little Parmesan cheese sprinkled it too, the entire dish is extra cheesy I think that might be the key…the cheesiness is on point


- 3 chicken breasts (or 7-8 chicken tenders)
- 1 (14 oz) can tomato pasta sauce
- 4 oz plain Greek yogurt
- 6 oz chicken broth
- 1 (12) oz can sundried tomatoes, drained
- 1 cup sliced mushrooms
- 1 tsp garlic salt
- 1 tsp Oregano
- 1 (9oz) package Buitoni Whole Wheat Three Cheese Tortellini
- Fresh grated Parmesan Cheese
- Fresh basil
- Place the chicken, mushrooms and sundried tomatoes in a 6qt slow cooker. Combine pasta sauce, Greek yogurt, chicken broth, garlic and oregano together. Pour over the chicken in the slow cooker. Cook on high for 3-4 hours (or until chicken is cooked) or cook on low for 6-8 hours (or until chicken is cooked). Remove chicken, shred, and place back in the slow cooker.
- The last 30 minutes of cooking, gently stir the tortellini pasta into the slow cooker with chicken (if it seems too thick, add a little chicken broth). Cook until pasta is cooked to al dente. Stir in salt and pepper to taste, and 1/2 cup grated Parmesan cheese.
You can’t go wrong with kids and cheese!
So true Roxana!!! Thanks for stopping by!
Makes me so hungry. Thanks for sharing your recipe!
Thank you Kristy.