Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes is a hearty, comforting meal that’s ready in just 30 minutes of prep. After making this many times, I discovered the trick to keeping it from getting too watery is to use a cornstarch slurry. The creamy, tangy sauce is irresistible, and it’s better than takeout! If you love recipes like this, you’ll also enjoy Crispy Chicken Bacon Ranch Wrap Recipe for Easy Dinner and Easy Oven Baked Snow Crab Legs Recipe.
Why This Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes Is Pure Comfort
- Perfectly cooked chicken in a creamy, tangy sauce
- Ready in just 30 minutes of prep
- Better than takeout and freezer-friendly
- Easy to customize with your favorite veggies
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.
- 2 lbs boneless, skinless chicken breasts
- 1 lb pasta (such as fusilli or penne)
- 1 jar (16 oz) sun-dried tomatoes in oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup cornstarch
- Optional: Fresh basil, chopped
- Optional: Parmesan cheese, grated
📝 Ingredient Notes
- chicken breasts: You can also use thighs or a combination of both.
- pasta: Any shape will work, but I prefer fusilli or penne for this recipe.
🛒 Tools & Equipment I Recommend
- Slow Cooker — Ensures even cooking and tender chicken → See on Amazon
- Pasta Pot — Makes boiling pasta a breeze → See on Amazon
How to Make Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
- Step 1: Place chicken breasts in the slow cooker. Top with sun-dried tomatoes (including oil), onion, garlic, basil, oregano, salt, and pepper.
- Step 2: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Step 3: About 30 minutes before serving, cook pasta according to package instructions. Drain and set aside.
- Step 4: Remove chicken from slow cooker and shred. Stir in cornstarch mixed with 1/4 cup water. Cook on high for an additional 15-20 minutes, until sauce has thickened.
- Step 5: Combine cooked pasta, shredded chicken, and sauce in the slow cooker. Stir well to combine. Serve hot, topped with fresh basil and Parmesan cheese if desired.
Cook's Tips for Perfect Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
- Common mistake and fix: Don't overcook the chicken or it will become dry. If you're not sure, use a meat thermometer to ensure it reaches 165°F.
- Time-saving tip: You can prepare the ingredients and place them in the slow cooker the night before. In the morning, just turn it on and let it cook all day.
- Make-ahead tip: This dish freezes well. Portion it into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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 refrigerator for up to 4 days. Make-ahead tip: You can prepare the ingredients and place them in the slow cooker the night before. In the morning, just turn it on and let it cook all day.
Freezing Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°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 red pepper flakes or diced jalapeños to the slow cooker.
- Best substitution: If you don't have sun-dried tomatoes, you can use a 14.5 oz can of diced tomatoes with garlic and olive oil.
- Make-ahead: This dish freezes well. Portion it into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a larger crowd.
- Troubleshooting: If your sauce is too watery, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes, until sauce has thickened.
Want to level up this recipe?
Meat Thermometer — Ensures perfectly cooked chicken every time → Check price on Amazon
Creamy Slow Cooker Chicken Pasta with Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 lb pasta (such as fusilli or penne)
- 1 jar (16 oz) sun-dried tomatoes in oil
- 1 onion, diced
Seasonings
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1/4 cup cornstarch
Optional Toppings
- Fresh basil, chopped
- Parmesan cheese, grated
Instructions
- Step 1: Place chicken breasts in the slow cooker. Top with sun-dried tomatoes (including oil), onion, garlic, basil, oregano, salt, and pepper.
- Step 2: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Step 3: About 30 minutes before serving, cook pasta according to package instructions. Drain and set aside.
- Step 4: Remove chicken from slow cooker and shred. Stir in cornstarch mixed with 1/4 cup water. Cook on high for an additional 15-20 minutes, until sauce has thickened.
- Step 5: Combine cooked pasta, shredded chicken, and sauce in the slow cooker. Stir well to combine. Serve hot, topped with fresh basil and Parmesan cheese if desired.
Notes
- Chef tip: For a spicy version, add red pepper flakes or diced jalapeños to the slow cooker.
- Best substitution: If you don't have sun-dried tomatoes, you can use a 14.5 oz can of diced tomatoes with garlic and olive oil.
- Make-ahead: This dish freezes well. Portion it into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Scaling: This recipe can be easily doubled or tripled to feed a larger crowd.
- Troubleshooting: If your sauce is too watery, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes, until sauce has thickened.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°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 place them in the slow cooker the night before. In the morning, just turn it on and let it cook all day.
Nutrition Per Serving
- Calories: 580
- Protein: 45g
- Fat: 14g
- Carbs: 65g
- Fiber: 3g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 3.5g
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 and place them in the slow cooker the night before. In the morning, just turn it on and let it cook all day.
If your sauce is too watery, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the slow cooker. Cook on high for an additional 15-20 minutes, until sauce has thickened.
Yes, this dish freezes well. Portion it into individual containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
You can reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes or until heated through, or in the microwave for 2-3 minutes or until heated through. Stir halfway through.
If you don't have sun-dried tomatoes, you can use a 14.5 oz can of diced tomatoes with garlic and olive oil.
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!
