Creamy Crockpot Chicken Cavatappi with Provolone

This slow cooker chicken cavatappi is the ultimate set-it-and-forget-it dinner. Tender chicken, corkscrew pasta, and a velvety garlic cream sauce come together with ricotta and provolone for a rich, comforting meal that cooks while you go about your day.

Just layer the ingredients in the crockpot, cover, and let the slow cooker work its magic. The result is a bubbling, cheesy pasta bake that tastes like you spent hours in the kitchen—but the slow cooker did all the work.

Imagine coming home to the aroma of garlic and cheese wafting through the house, with a slow cooker full of creamy pasta and juicy chicken waiting for you. That's the promise of this recipe. It's a one-pot wonder that combines simple ingredients into a decadent, satisfying dinner.

The key is to let the slow cooker meld the flavors slowly, so the chicken becomes tender and the pasta absorbs the creamy sauce. Whether it's a busy weeknight or a lazy Sunday, this dish delivers comfort in every bite.

Ingredients

Why this recipe works

The slow cooker method ensures the chicken stays moist and tender. Cooking on low heat for several hours allows the chicken to gently poach in the sauce, so it never dries out.

The pasta, meanwhile, cooks directly in the sauce, absorbing all the garlicky, cheesy goodness as it softens. This one-pot approach means fewer dishes and more flavor.

The combination of ricotta and provolone creates a rich, creamy texture that coats every piece of pasta and chicken. The ricotta adds a light, fluffy creaminess, while the provolone melts into a gooey, stretchy topping. The roasted garlic Parmesan cream sauce ties it all together with a deep, savory flavor that makes this dish feel indulgent.

Notes and substitutions

For the best results, use whole-milk ricotta and freshly shredded provolone—they melt more smoothly than pre-shredded cheeses, which often contain anti-caking agents.

The cavatappi pasta is ideal because its corkscrew shape holds onto the sauce, but any short pasta like penne or rigatoni will work. If you prefer a spicier kick, add a pinch of red pepper flakes when layering the ingredients.

This recipe is designed for a 6-quart slow cooker. If using a smaller cooker, reduce the quantities proportionally. The cook time can vary depending on your slow cooker, so start checking at the lower end of the range. If the sauce seems too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to thicken slightly.

• chicken breast tenderloins: boneless, skinless chicken thighs, cut into 1-inch pieces (cook time may be slightly longer)
• cavatappi pasta: penne, rigatoni, or other short pasta shapes
• roasted garlic Parmesan cream sauce: store-bought Alfredo sauce or a homemade garlic cream sauce
• provolone cheese: mozzarella or fontina cheese for a similar melt

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Wooden spoon
• Serving spoon