Creamy Crockpot Chicken Cavatappi with Provolone Step-by-step instructions

Before you start

Before starting, cut the chicken breast tenderloins into 1-inch pieces and measure out the pasta, sauce, ricotta, and provolone. Have all the ingredients ready to layer in the slow cooker.

No need to pre-cook the pasta or chicken—the slow cooker does the work. If using a store-bought cream sauce, give it a quick stir to loosen it. Set the slow cooker to LOW or HIGH according to your schedule.

Instructions

Layer and Cover

1. 1Layer the Ingredients
   Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread them into an even layer. Pour the cavatappi pasta over the chicken, then pour the roasted garlic Parmesan cream sauce over the pasta, making sure the pasta is mostly covered. Spoon the ricotta cheese in dollops over the top, then sprinkle the shredded provolone cheese evenly over everything.
   Look for The slow cooker will be full; the sauce should coat the pasta and chicken.
   Tip Do not stir the ingredients after adding the cheese—the layers will meld during cooking.

After layering, the slow cooker should be filled with distinct layers: chicken at the bottom, pasta on top, sauce covering everything, and dollops of ricotta and a blanket of provolone on top.

The sauce should be evenly distributed. At this point, everything looks uncooked, but the layers will meld beautifully during cooking.

Slow Cook and Aromas

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the chicken is cooked through and the pasta is tender. The sauce should be bubbling gently around the edges. Stir gently once halfway through cooking, if possible, to redistribute the sauce.
   Look for The chicken should reach 165°F (74°C) and the pasta should be al dente.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the pasta at the 3-hour mark on LOW to avoid overcooking.

Around the 3-hour mark on LOW, the kitchen will smell of garlic and cheese. The sauce should be bubbling at the edges, and the cheese will be melted and slightly golden. The chicken should be nearly cooked through. Gently stir once to redistribute the sauce, being careful not to break up the pasta.

Finish and Serve

3. 3Serve and Enjoy
   Once the chicken is cooked through and the pasta is tender, stir the mixture gently to combine all the layers. Let it rest for 5 minutes before serving. Spoon the creamy pasta onto plates or into bowls, making sure to get a good amount of sauce and cheese with each serving.
   Look for The sauce should be thick and creamy, and the cheese should be melted and stretchy.
   Tip If the sauce seems too thick, stir in a splash of warm chicken broth or milk.

When done, the mixture should be thick and creamy, with the pasta tender and the chicken juicy. The provolone should be fully melted and stretchy. Let it rest for 5 minutes before serving to allow the sauce to set slightly. The final dish should look like a creamy, cheesy pasta bake straight from the oven.

Common mistakes

One common mistake is overcooking the pasta, which can turn mushy. Check it at the minimum cook time to avoid this. Another is using pre-shredded cheese, which may not melt as smoothly.

Also, avoid lifting the lid too often, as that releases heat and extends cooking time. If the sauce separates, it's often due to high heat—stick to LOW for the best texture.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but not mushy. The sauce should be bubbling gently and the cheese fully melted.

If the pasta is still firm, continue cooking for another 15-30 minutes and check again. The final texture should be creamy and cohesive, with the sauce clinging to the pasta and chicken.

• Poultry: 165°F (74°C) in the thickest part