Creamy Chicken Pasta with Sun-Dried Tomatoes
Slow Cooker Creamy Chicken Pasta with Sun-Dried Tomatoes is a comforting, hearty meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to the creamiest sauce. The sun-dried tomatoes add a burst of flavor that my family begs for. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Chimichurri Sauce Recipe for Grilling and Dinner and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Creamy Chicken Pasta with Sun-Dried Tomatoes Is Pure Comfort
- The slow cooker does all the work for you.
- Creamy, comforting, and better than takeout.
- Sun-dried tomatoes add a burst of flavor.
- Perfect for meal prepping and busy weeknights.
What You'll Need for Creamy 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
- Cream of chicken soup
- Sun-dried tomatoes
- Onion
- Garlic
- Heavy cream
- Chicken broth
- Salt
- Pepper
- Garlic powder
- Onion powder
- Italian seasoning
- Red pepper flakes
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best 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
- Step 1: Place chicken breasts, uncooked pasta, cream of chicken soup, sun-dried tomatoes, onion, garlic, heavy cream, chicken broth, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper in the slow cooker.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir in any remaining sauce. Serve hot, topped with fresh parsley, grated Parmesan cheese, and crushed red pepper flakes if desired.
Cook's Tips for Perfect Creamy Chicken Pasta with Sun-Dried Tomatoes
- Common mistake and fix: Don't overcook the chicken. It can become dry. If you're not sure, use a meat thermometer to check for 165°F internal temperature.
- Pro tip: For a thicker sauce, blend some of the pasta and sauce together in the slow cooker using an immersion blender.
- Pro tip: Add a splash of milk to the sauce if it's too thick.
- Pro tip: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
Storing & Reheating Creamy 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 5 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.
Freezing Creamy 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 for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, you can cut the chicken into bite-sized pieces before adding to the slow cooker.
- Best substitution: If you don't have heavy cream, you can substitute with half and half or milk.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, you can thicken it by cooking it on the stovetop over medium heat until it reduces.
Want to level up this recipe?
Slow cooker liner — Makes cleanup a breeze. → Check price on Amazon
Creamy Chicken Pasta with Sun-Dried Tomatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Pasta
- Cream of chicken soup
- Sun-dried tomatoes
- Onion
- Garlic
- Heavy cream
- Chicken broth
- Salt
- Pepper
Seasonings
- Garlic powder
- Onion powder
- Italian seasoning
- Red pepper flakes
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Step 1: Place chicken breasts, uncooked pasta, cream of chicken soup, sun-dried tomatoes, onion, garlic, heavy cream, chicken broth, garlic powder, onion powder, Italian seasoning, red pepper flakes, salt, and pepper in the slow cooker.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir in any remaining sauce. Serve hot, topped with fresh parsley, grated Parmesan cheese, and crushed red pepper flakes if desired.
Notes
- Chef tip: For a quicker cooking time, you can cut the chicken into bite-sized pieces before adding to the slow cooker.
- Best substitution: If you don't have heavy cream, you can substitute with half and half or milk.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, you can thicken it by cooking it on the stovetop over medium heat until it reduces.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 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 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: 470
- Protein: 35g
- Fat: 18g
- Carbs: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 110mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Chicken Pasta with Sun-Dried Tomatoes FAQs
Yes, this dish can be made ahead and reheated when ready to serve.
Overcooking the chicken can cause it to become dry. To prevent this, use a meat thermometer to check for 165°F internal temperature.
Yes, leftovers can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this in the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural release.
If you don't have sun-dried tomatoes, you can substitute with diced tomatoes or tomato sauce.
A Warm Final Note
I can’t wait for you to try Creamy 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!
