Creamy Mozzarella Garlic Chicken Cavatappi

This Crockpot chicken cavatappi is the ultimate hands-off dinner. Toss cubed chicken, cavatappi pasta, and a rich garlic cream sauce into the slow cooker, top with cream cheese and mozzarella, then walk away.

Hours later, you'll come back to a bubbling, cheesy pasta bake that's ready to serve straight from the pot. It's creamy, comforting, and perfect for busy weeknights. With minimal prep and maximum flavor, this dump-and-forget recipe is a keeper.

There are dinners that demand your attention, and then there are dinners that let you go about your day while they cook themselves. This Crockpot mozzarella garlic chicken cavatappi falls firmly into the second camp. You simply layer the ingredients in the slow cooker, set the timer, and let the low, steady heat do the work.

The chicken stays juicy, the pasta absorbs the garlicky cream sauce, and the cheeses melt into a velvety blanket. It's the kind of meal that makes the whole house smell wonderful and makes everyone eager to sit down at the table.

Ingredients

Why this recipe works

The slow cooker works its magic by cooking everything low and slow. The chicken breast tenderloins stay tender and moist, while the cavatappi pasta absorbs the flavors of the garlic cream sauce as it cooks.

The cream cheese and mozzarella melt together, creating a rich, velvety sauce that clings to every spiral of pasta. Because the ingredients are layered and not stirred, each element cooks gently and melds together without becoming mushy.

This recipe is all about convenience. There's no need to brown the chicken or boil the pasta first—everything goes into the slow cooker raw and comes out perfectly cooked. The hands-off method means you can prep it in the morning and come home to a ready-made dinner. It's a foolproof way to get a creamy, satisfying pasta dish on the table with minimal effort and maximum flavor.

Notes and substitutions

The key to this recipe is using a good-quality roasted garlic Parmesan cream sauce. It provides the backbone of flavor, so choose one you like. The cavatappi pasta is ideal because its spiral shape holds onto the creamy sauce beautifully.

If you can't find cavatappi, penne or rigatoni are great substitutes. For the chicken, breast tenderloins are lean and cook quickly, but boneless, skinless thighs will also work and add a bit more richness.

The cream cheese adds a tangy creaminess that balances the garlic and Parmesan. Make sure to soften it slightly before adding it to the slow cooker so it melts more evenly. The mozzarella is what gives the dish that glorious stretchy, cheesy pull. Use whole-milk mozzarella for the best melt and flavor. You can also add a sprinkle of red pepper flakes for a little heat, but the base recipe is perfectly creamy and comforting as is.

• chicken breast tenderloins: boneless, skinless chicken thighs, cubed
• cavatappi pasta: penne or rigatoni pasta
• roasted garlic Parmesan cream sauce: alfredo sauce or a homemade garlic cream sauce
• whole-milk mozzarella: part-skim mozzarella or provolone

Equipment

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