Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes is a comforting, hearty meal that’s perfect for busy weeknights. The slow cooker does all the work, leaving you with a creamy, flavorful pasta dish that’s better than takeout. After making this many times, I’ve discovered the trick to preventing a soupy mess. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Chipotle Honey Chicken with Smoked Gouda Mashed Potatoes and Easy No-Bake Biscoff Cheesecake Cups Recipe.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker Is Pure Comfort
- The slow cooker does all the work for you
- Creamy, flavorful sauce with no heavy cream
- Sun-dried tomatoes add a burst of tangy flavor
- Perfect for meal prepping and leftovers
What You'll Need for Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- pasta
- sun-dried tomatoes
- chicken broth
- milk
- cream cheese
- garlic
- onion
- italian seasoning
- salt
- pepper
- italian seasoning
- garlic
- onion
- salt
- pepper
- red pepper flakes (optional)
- Optional: fresh parsley
- Optional: grated parmesan cheese
- Optional: red pepper flakes
📝 Ingredient Notes
- chicken breasts: You can also use boneless, skinless chicken thighs.
- pasta: Any shape will work, but penne or fusilli hold the sauce well.
- sun-dried tomatoes: Use oil-packed for extra flavor.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks food evenly and frees up your oven for other dishes. → See on Amazon
- Immersion Blender — Makes it easy to blend the sauce right in the slow cooker. → See on Amazon
How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
- Step 1: Place chicken breasts, uncooked pasta, sun-dried tomatoes, chicken broth, milk, cream cheese, garlic, onion, Italian seasoning, salt, and pepper in the slow cooker. Stir to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the chicken to the slow cooker and stir to combine.
- Step 4: If you'd like a smoother sauce, use an immersion blender to blend the sauce until smooth. Alternatively, you can blend a portion of the sauce in a blender and return it to the slow cooker.
- Step 5: Serve hot, garnished with fresh parsley, grated parmesan cheese, and red pepper flakes (if desired).
Cook's Tips for Perfect Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
- Common mistake and fix: Avoid overcooking the pasta. It will continue to cook in the slow cooker. If your pasta is still too firm, cook it separately and add it to the slow cooker in the last 30 minutes of cooking.
- Pro tip: For an even creamier sauce, stir in a tablespoon of cornstarch mixed with a tablespoon of cold water before serving.
- Pro tip: To prevent a soupy mess, don't add too much liquid. The pasta will absorb some of the liquid as it cooks.
- Pro tip: For a healthier version, use Greek yogurt instead of cream cheese.
Storing & Reheating Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: You can prepare the ingredients and assemble the slow cooker the night before. Store in the fridge overnight and cook in the morning.
Freezing Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the slow cooker.
- Best substitution: You can substitute the chicken for turkey or shrimp.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the slow cooker and cook as directed. Let it cool, then portion into containers and refrigerate or freeze.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker. Cook for an additional 15-20 minutes until the sauce thickens.
Want to level up this recipe?
High-quality pasta — Holds the sauce well and cooks evenly. → Check price on Amazon
Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- pasta
- sun-dried tomatoes
- chicken broth
- milk
- cream cheese
- garlic
- onion
- italian seasoning
- salt
- pepper
Seasonings
- italian seasoning
- garlic
- onion
- salt
- pepper
- red pepper flakes (optional)
Optional Toppings
- fresh parsley
- grated parmesan cheese
- red pepper flakes
Instructions
- Step 1: Place chicken breasts, uncooked pasta, sun-dried tomatoes, chicken broth, milk, cream cheese, garlic, onion, Italian seasoning, salt, and pepper in the slow cooker. Stir to combine.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the chicken to the slow cooker and stir to combine.
- Step 4: If you'd like a smoother sauce, use an immersion blender to blend the sauce until smooth. Alternatively, you can blend a portion of the sauce in a blender and return it to the slow cooker.
- Step 5: Serve hot, garnished with fresh parsley, grated parmesan cheese, and red pepper flakes (if desired).
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the slow cooker.
- Best substitution: You can substitute the chicken for turkey or shrimp.
- Make-ahead: This recipe is perfect for meal prepping. Assemble the slow cooker and cook as directed. Let it cool, then portion into containers and refrigerate or freeze.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow cooker. Cook for an additional 15-20 minutes until the sauce thickens.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: You can prepare the ingredients and assemble the slow cooker the night before. Store in the fridge overnight and cook in the morning.
Nutrition Per Serving
- Calories: 520
- Protein: 38g
- Fat: 18g
- Carbs: 55g
- Fiber: 3g
- Sugar: 5g
- Sodium: 900mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker FAQs
Yes, you can assemble the slow cooker the night before and cook it in the morning. Alternatively, you can cook the entire dish and reheat leftovers as needed.
The pasta may have absorbed too much liquid. To prevent this, don't add too much liquid to the slow cooker. You can also thicken the sauce by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the slow cooker. Cook for an additional 15-20 minutes until the sauce thickens.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural release.
This dish is hearty enough to be a meal on its own. However, you can serve it with a side salad or garlic bread.
Yes, you can use frozen chicken breasts. However, it may take longer to cook. Cook on low for 8-10 hours or on high for 4-5 hours.
A Warm Final Note
I can’t wait for you to try Creamy Chicken Pasta with Sun-Dried Tomatoes in the Slow Cooker and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
