Creamy Crockpot Asiago and Roasted Garlic Chicken Tips, FAQ & printable recipe

Tips for success

To maximize the flavor of the roasted garlic, try roasting it with a drizzle of olive oil and a pinch of salt until the cloves are deeply caramelized. This sweetness provides a beautiful counterpoint to the saltiness of the aged Asiago cheese. If you enjoy a bit of heat, consider adding a pinch of red pepper flakes when tossing the pasta with the sauce, which adds a subtle warmth that complements the creamy, garlic-forward profile of the dish perfectly.

Serving this dish is best done immediately while the sauce is at its peak creamy consistency. Because the sauce is based on cream cheese and melted aged cheese, it can thicken significantly as it cools. Keep a small amount of hot pasta water on hand to thin the sauce if you are serving it over a longer period or if the pasta absorbs too much liquid. The fresh torn basil is non-negotiable for the final finish, as it provides a bright, refreshing aroma.

Variations

• Spicy Garlic Asiago Chicken: Incorporate one teaspoon of red pepper flakes into the slow cooker during the assembly phase. This adds a subtle, warming heat that pairs exceptionally well with the sweetness of the roasted garlic and the nutty profile of the Asiago cheese.
• Spinach and Asiago Chicken: Stir in three cups of fresh baby spinach during the final phase when adding the Asiago cheese. The heat from the sauce will wilt the spinach, adding a vibrant color and a boost of fresh flavor to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended as the cream cheese and Asiago sauce may separate and become grainy upon thawing and reheating.

Reheat

Gently reheat in a saucepan over low heat, adding a splash of water or milk to restore the creamy consistency of the sauce.

Store any leftovers in an airtight container to maintain freshness. Because this dish contains dairy and poultry, it is crucial to allow it to cool for no longer than two hours before placing it into the refrigerator.

Properly stored, the chicken and sauce will remain flavorful for up to three days. When reheating, be gentle with the heat to prevent the cheese sauce from breaking or becoming oily, and stir in a splash of water or milk to restore the original creamy texture.

You can prepare the roasted garlic and grate the Asiago cheese up to two days in advance, keeping them refrigerated until needed.

While the chicken itself is best cooked fresh, you can assemble the slow cooker pot with all ingredients (except the cheese) the night before, keep the ceramic insert in the refrigerator, and simply set the cooker to low when you are ready to begin. This method saves significant time on busy days, allowing you to have a gourmet meal ready with minimal effort.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful, creamy sauce coating the penne rigate pasta. The pasta should be cooked al dente, providing a firm texture that stands up well to the richness of the chicken and cheese.

Garnish generously with fresh torn basil leaves, which not only add a pop of color but also provide a clean, herbal aroma that cuts through the creaminess. A side of crusty bread is excellent for soaking up any remaining sauce left in the bowl.

For a complete meal, pair this dish with a crisp, acidic green salad tossed in a light lemon vinaigrette. The brightness of the salad balances the heavy, savory notes of the roasted garlic and Asiago chicken perfectly.

If you are hosting a dinner, serve the chicken in the slow cooker on a warm setting to allow guests to help themselves, keeping the sauce warm and velvety throughout the meal. Ensure you have extra grated Asiago available on the table for those who enjoy an extra cheesy bite.

Frequently asked questions

Recipe card

Creamy Crockpot Asiago and Roasted Garlic Chicken

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 chicken breasts
• 2 heads roasted garlic, cloves squeezed out
• 1/2 cup sun-dried tomatoes
• 8 oz cream cheese
• 1/2 cup chicken broth
• 1 1/2 cups aged Asiago cheese, freshly grated
• 1 lb penne rigate pasta, cooked
• 1/4 cup fresh basil leaves, torn

Instructions

1. Keep the chicken breasts refrigerated until ready to assemble, leaving raw poultry out for at most 30 minutes before cooking. Place the chicken into the slow cooker, then add the squeezed roasted garlic, sun-dried tomatoes, cream cheese, and broth. Secure the lid.
2. Cook on LOW for 4 hours until the poultry reaches a safe internal temperature of 165°F (74°C). Shred the chicken breasts directly in the pot using two forks, blending the meat thoroughly into the warm garlic, tomato, and cream cheese sauce.
3. Fold the freshly grated aged Asiago cheese into the warm shredded chicken mixture until melted and velvety. Toss the chicken and sauce thoroughly with the cooked penne rigate pasta, then finish by scattering the torn fresh basil leaves across the top before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Sugar

5 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.