Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes is a hearty, comforting meal that’s better than takeout. After making this many times, I’ve discovered the trick to keeping it from being too watery. The creamy, tangy sun-dried tomatoes make this dish irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Egg Roll in a Bowl with Ground Turkey and Cabbage and Creamy Tomato Soup Recipe Ready in Under 40 Minutes.
Why This Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes Is Pure Comfort
- It's a one-pot meal that's easy to clean up.
- The slow cooker does all the work, freeing up your time.
- The creamy, tangy sun-dried tomatoes add a burst of flavor that's irresistible.
- It's a hearty, comforting meal that's perfect for busy weeknights.
What You'll Need for Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
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
- heavy cream
- chicken broth
- garlic
- onion
- Italian seasoning
- salt
- pepper
- Optional: fresh basil
- Optional: grated Parmesan cheese
📝 Ingredient Notes
- chicken broth: Use low-sodium if you prefer less salt.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Cooks food evenly and frees up your time. → See on Amazon
- Pasta Pot — Makes draining pasta easy and prevents watery dishes. → See on Amazon
How to Make Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
- Step 1: Place chicken breasts, uncooked pasta, sun-dried tomatoes, garlic, onion, Italian seasoning, salt, and pepper in the slow cooker.
- Step 2: Pour chicken broth over the top. Do not stir.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Stir in heavy cream. Cook for an additional 15-20 minutes.
- Step 5: Serve with fresh basil and grated Parmesan cheese.
Cook's Tips for Perfect Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the slow cooker. If it's too soft, add more chicken broth to thin out the sauce.
- Pro tip: For a thicker sauce, cook the pasta separately and add it to the slow cooker in the last 20 minutes of cooking.
- Pro tip: For a lighter dish, use chicken breasts instead of thighs and low-fat milk instead of heavy cream.
Storing & Reheating Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.
Freezing Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Freeze leftovers 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. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy kick, add red pepper flakes to the slow cooker.
- Best substitution: Use boneless, skinless chicken thighs instead of breasts for a more tender dish.
- Make-ahead: Prepare the ingredients the night before and store in the slow cooker insert in the fridge. In the morning, place the insert in the slow cooker and turn it on.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the sauce is too watery, cook it on the stove over medium heat until it thickens.
Want to level up this recipe?
Immersion Blender — Makes blending the sauce easy and prevents watery dishes. → Check price on Amazon
Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- pasta
- sun-dried tomatoes
- heavy cream
- chicken broth
Seasonings
- garlic
- onion
- Italian seasoning
- salt
- pepper
Optional Toppings
- fresh basil
- grated Parmesan cheese
Instructions
- Step 1: Place chicken breasts, uncooked pasta, sun-dried tomatoes, garlic, onion, Italian seasoning, salt, and pepper in the slow cooker.
- Step 2: Pour chicken broth over the top. Do not stir.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Stir in heavy cream. Cook for an additional 15-20 minutes.
- Step 5: Serve with fresh basil and grated Parmesan cheese.
Notes
- Chef tip: For a spicy kick, add red pepper flakes to the slow cooker.
- Best substitution: Use boneless, skinless chicken thighs instead of breasts for a more tender dish.
- Make-ahead: Prepare the ingredients the night before and store in the slow cooker insert in the fridge. In the morning, place the insert in the slow cooker and turn it on.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the sauce is too watery, cook it on the stove over medium heat until it thickens.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers 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.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 500
- Protein: 35g
- Fat: 20g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes FAQs
Yes, you can prepare the ingredients the night before and store them in the slow cooker insert in the fridge. In the morning, place the insert in the slow cooker and turn it on.
The sauce may be watery if the pasta was overcooked or if the chicken was not fully cooked. To fix, cook the sauce on the stove over medium heat until it thickens.
Yes, using chicken thighs will make the dish more tender. However, it will also add more fat, so you may need to adjust the seasoning.
Cook the pasta separately and add it to the slow cooker in the last 20 minutes of cooking. This will prevent the pasta from becoming too soft.
Yes, you can make this in the Instant Pot. Cook on high pressure for 8 minutes, followed by a natural release. Stir in the heavy cream and cook for an additional 2-3 minutes.
A Warm Final Note
I can’t wait for you to try Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes 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!
