Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

Love creamy pasta but hate the takeout wait? Try this Creamy Chicken Pasta with Sun-Dried Tomatoes. After making it dozens of times, I promise you’ll love the rich, tangy flavor and the fact that it’s ready in just 30 minutes. The secret? Cooking the pasta and chicken together in the slow cooker. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic Scalloped Potatoes with Cheddar Cheese and Easy Sweet and Spicy Pickle Slaw.

What You'll Need for Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

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
• Cream cheese
• Chicken broth
• Garlic
• Onion
• Spinach
• Salt
• Pepper
• Italian seasoning
• Red pepper flakes
• Garlic powder
• Onion powder
• Optional: Fresh basil
• Optional: Parmesan cheese
• Optional: Crushed red pepper

How to Make Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

1. Step 1: Place chicken breasts and pasta in the slow cooker. Top with sun-dried tomatoes, cream cheese, chicken broth, garlic, onion, spinach, salt, pepper, Italian seasoning, red pepper flakes, garlic powder, and onion powder.
2. Step 2: Cook on low for 6-8 hours or high for 3-4 hours.
3. Step 3: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir in the shredded chicken. Cook for an additional 15-20 minutes.
4. Step 4: Serve hot, topped with fresh basil, Parmesan cheese, and crushed red pepper.

Storing & Reheating Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 4 days Make-ahead tip: Can be made ahead and stored in the fridge for up to 4 days

Freezing Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

Freeze 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

Recipe Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Use heavy cream instead of cream cheese for a richer sauce.
• Make-ahead: Prepare the night before and refrigerate. Cook as directed the next day.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, add a little more chicken broth. If it's too thin, cook uncovered for a few more minutes.

Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

4 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• Boneless, skinless chicken breasts
• Pasta
• Sun-dried tomatoes
• Cream cheese
• Chicken broth
• Garlic
• Onion
• Spinach

Seasonings

• Salt
• Pepper
• Italian seasoning
• Red pepper flakes
• Garlic powder
• Onion powder

Optional Toppings

• Fresh basil
• Parmesan cheese
• Crushed red pepper

Instructions

1. Step 1: Place chicken breasts and pasta in the slow cooker. Top with sun-dried tomatoes, cream cheese, chicken broth, garlic, onion, spinach, salt, pepper, Italian seasoning, red pepper flakes, garlic powder, and onion powder.
2. Step 2: Cook on low for 6-8 hours or high for 3-4 hours.
3. Step 3: Remove chicken from the slow cooker and shred. Return to the slow cooker and stir in the shredded chicken. Cook for an additional 15-20 minutes.
4. Step 4: Serve hot, topped with fresh basil, Parmesan cheese, and crushed red pepper.

Notes

• Chef tip: For a spicier version, add more red pepper flakes or a pinch of cayenne pepper.
• Best substitution: Use heavy cream instead of cream cheese for a richer sauce.
• Make-ahead: Prepare the night before and refrigerate. Cook as directed the next day.
• Scaling: This recipe can be easily doubled or halved.
• Troubleshooting: If the sauce is too thick, add a little more chicken broth. If it's too thin, cook uncovered for a few more minutes.

Storage

• Fridge: Store in an airtight container for up to 4 days
• Freezer: Freeze 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
• Make ahead: Can be made ahead and stored in the fridge for up to 4 days

Nutrition Per Serving

• Calories: 580
• Protein: 40g
• Fat: 25g
• Carbs: 55g
• Fiber: 3g
• Sugar: 5g
• Sodium: 1200mg
• Cholesterol: 120mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Chicken Pasta with Sun-Dried Tomatoes: Better Than Takeout 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!