Creamy Crockpot Parmesan Chicken Cavatappi Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use full-fat cream sauce and cheese. Low-fat versions can curdle or turn watery in the slow cooker.

If you want a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking. And don’t skip the freshly grated Parmesan—it melts more smoothly and has a much better flavor than pre-shredded.

This recipe is endlessly customizable. Add a handful of spinach or kale during the last 30 minutes for a pop of green, or toss in some sautéed mushrooms for extra earthiness.

If you like a little heat, stir in a pinch of red pepper flakes before serving. You can also swap the chicken for Italian sausage (cooked and sliced) for a different flavor profile.

Variations

• Cajun Chicken Cavatappi: Add 1-2 teaspoons of Cajun seasoning to the sauce before layering, and use andouille sausage instead of chicken for a smoky, spicy twist. Reduce the chicken to 1 pound and add sliced sausage.
• Veggie-Packed Version: Add 2 cups of chopped spinach, mushrooms, or zucchini along with the chicken. These vegetables release moisture, so you may need to cook for an extra 30 minutes and stir in a cornstarch slurry to thicken the sauce.
• Lighter Cream Sauce: Use half-and-half or whole milk instead of the heavy cream sauce, and reduce the cheese by half. The result is a lighter but still creamy dish. Add a tablespoon of cornstarch to the sauce to help it thicken.
• Turkey and Broccoli: Swap the chicken for cubed turkey breast and add 2 cups of frozen broccoli florets during the last 30 minutes of cooking. The broccoli adds color and nutrition, and the turkey stays juicy.

Storage and make-ahead

Fridge

Leftovers keep in the fridge for up to 4 days in an airtight container. The sauce will thicken when cold; add a splash of milk when reheating.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring often.

Reheat

Reheat individual portions in the microwave for 2-3 minutes, or reheat the whole dish in a saucepan over medium-low heat, stirring occasionally.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of milk or chicken broth to loosen it if needed. Stir occasionally to distribute the heat evenly.

You can assemble the entire dish the night before: layer the chicken, pasta, sauce, and cheeses in the slow cooker insert, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this creamy cavatappi straight from the slow cooker, spooned onto warm plates.

It’s a complete meal on its own, but you can pair it with a simple green salad tossed in lemon vinaigrette or a side of crusty bread to soak up every last bit of sauce. A sprinkle of fresh parsley adds color and a hint of freshness.

For a heartier meal, serve the pasta alongside roasted vegetables or a steamed green veggie like broccoli or green beans.

The creamy sauce also pairs beautifully with a glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc. This dish is comfort food at its finest, perfect for a cozy family dinner or a casual gathering with friends.

Frequently asked questions

Recipe card

Creamy Crockpot Parmesan Chicken Cavatappi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb boneless skinless chicken breasts, cut into bite-sized cubes
• 1 lb cavatappi pasta
• 2 cups roasted garlic Parmesan cream sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

42 g

Carbohydrates

48 g

Fat

24 g

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