Creamy Crockpot Parmesan Chicken Cavatappi Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized cubes and have all your ingredients measured and ready. No need to pre-cook the pasta or brown the chicken—everything goes into the slow cooker raw.

Make sure your slow cooker is clean and dry. If you’re using a store-bought garlic cream sauce, give it a good stir before measuring. Grate the Parmigiano-Reggiano fresh for the best flavor and texture.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer in the bottom of a 6-quart slow cooker. Pour the cavatappi pasta over the chicken, then pour the roasted garlic Parmesan cream sauce over the pasta, making sure the sauce covers as much of the pasta as possible.
   Look for The chicken forms a single layer, with pasta and sauce piled on top.
   Tip Do not stir after adding the sauce; the layers will meld as they cook.
2. 2Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend evenly over the top of the pasta and sauce, then finish with the freshly grated Parmigiano-Reggiano. Cover the slow cooker with the lid.
   Look for The top is completely covered with a blanket of cheese.
   Tip Resist the urge to stir; the cheese will form a golden crust as it melts.

At the end of this phase, you’ll have a neat layer of chicken at the bottom, pasta and sauce in the middle, and a generous blanket of shredded cheese and Parmesan on top. The ingredients are raw and unmixed, but that’s exactly how it should be. The cheese looks like a snowy cap over the creamy sauce.

Slow Cook

3. 3Slow Cook on Low
   Set the slow cooker to low and cook for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
   Look for The sauce is bubbling gently around the edges and the cheese is melted and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems too al dente after 4 hours, cook for an additional 30 minutes.

After 4 hours on low, the slow cooker is bubbling gently around the edges, and the cheese has melted into a golden, slightly browned crust.

The sauce is fragrant with garlic and Parmesan, and the chicken is cooked through. The pasta is tender, and the whole dish looks like a bubbling, cheesy casserole.

Stir and Serve

4. 4Stir and Serve
   Once the chicken reaches 165°F (74°C) and the pasta is tender, stir everything together gently to combine the creamy sauce, chicken, and pasta. Let it rest for 5 minutes before serving so the sauce thickens slightly.
   Look for The sauce is thick and creamy, coating the pasta and chicken evenly.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For a thicker sauce, let the dish sit uncovered for 10 minutes before serving.

Once stirred, the sauce becomes creamy and coats every piece of chicken and pasta. The cheese is fully melted and stringy, and the dish is steaming hot. The final texture is rich and luxurious, with the chicken tender enough to cut with a spoon and the pasta perfectly al dente.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends the cooking time. Another is using a pasta shape that’s too small or delicate, which can turn mushy.

Overcooking can also make the sauce separate or become greasy. To avoid this, stick to the recommended cooking time and check for doneness at the 4-hour mark. If the sauce seems too thick, you can add a splash of chicken broth or milk.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be tender but still hold its shape, and the sauce should be thick and creamy, not watery.

The cheese on top will be melted and lightly golden. If the sauce looks too thin, let the dish sit uncovered for 10 minutes to thicken before serving.

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