Creamy Mozzarella Garlic Chicken Cavatappi Step-by-step instructions

Before you start

Before starting, cube the chicken breast tenderloins into bite-sized pieces. Measure out the cavatappi pasta and the garlic cream sauce. Soften the cream cheese by letting it sit at room temperature for about 15 minutes.

Have the shredded mozzarella ready. No other prep is needed—no browning, no boiling, no fuss. Just gather your ingredients and you're ready to layer them into the slow cooker.

Instructions

Layer and Cook

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 and chicken are mostly covered. Place the block of cream cheese in the center of the mixture. Sprinkle the shredded mozzarella evenly over the top.
   Look for The slow cooker should be filled with layers: chicken on the bottom, pasta and sauce in the middle, and cream cheese and mozzarella on top.
   Tip Do not stir the ingredients before cooking. The layers will meld together as the slow cooker works.
2. 2Cover and Cook
   Cover the slow cooker with its lid. Cook on LOW for 4 hours or on HIGH for 2 hours. Do not open the lid during cooking to check, as this releases heat and extends the cooking time.
   Look for The sauce should be bubbling gently around the edges after the first hour.
   Tip If the slow cooker runs hot, check at the shorter end of the time range.

At the end of this phase, the slow cooker will be filled with the raw ingredients. The sauce will begin to bubble around the edges, and the cream cheese will start to soften. The chicken will be cooking gently in the liquid.

It's important not to stir during this phase, as the layers need time to meld. The aroma of garlic and cheese will start to fill the kitchen, promising a delicious meal to come.

Stir and Thicken

3. 3Stir and Finish Cooking
   After the cooking time is up, remove the lid and stir the mixture well, breaking up the cream cheese and incorporating it into the sauce. The pasta should be tender and the chicken should be cooked through. Continue cooking, uncovered, for 10-15 minutes if the sauce needs to thicken slightly.
   Look for The sauce should be creamy and smooth, with no visible lumps of cream cheese.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems too thin, let it cook uncovered for a few extra minutes to reduce.
4. 4Check Chicken Temperature
   Insert an instant-read thermometer into a piece of chicken to ensure it has reached a safe internal temperature of 165°F (74°C). If not, return the lid and cook for another 15-20 minutes, then check again.
   Look for The thermometer should read 165°F (74°C) when inserted into the thickest part of a chicken piece.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, continue cooking in 15-minute increments until it reaches the temperature.

Once the cooking time is complete, the sauce should be bubbling and the cheese melted. After stirring, the cream cheese will be fully incorporated, leaving a smooth, creamy sauce. The chicken should be cooked through, and the pasta tender. The mixture will look glossy and appetizing. If the sauce is too thin, let it cook uncovered for a few minutes to reduce and thicken to the desired consistency.

Serve and Enjoy

5. 5Serve
   Spoon the creamy chicken cavatappi onto plates or into bowls. Serve hot, with extra shredded mozzarella on top if desired.
   Look for The pasta should be coated in a glossy, cheesy sauce and the chicken should be tender.
   Tip This dish is best served immediately while the cheese is still stretchy.

The final dish is a creamy, cheesy pasta bake with tender chicken and perfectly cooked cavatappi. The sauce should coat the back of a spoon, and the cheese should be stretchy and rich. Serve it hot, straight from the slow cooker or plated. The steam will rise, and the flavors will be at their peak. This is the moment to enjoy the fruits of your hands-off labor.

Common mistakes

One common mistake is opening the slow cooker lid too often during cooking, which lets out heat and extends the cooking time. Trust the process and resist the urge to peek. Another is using pasta that is too small, which can become mushy.

Stick with cavatappi or another sturdy shape. Also, be sure to cut the chicken into uniform pieces so they cook evenly. Overcooking can cause the chicken to become dry, so check the temperature at the minimum recommended time.

How to tell it’s done

The dish is done when the chicken is cooked through and has reached an internal temperature of 165°F (74°C) on an instant-read thermometer. The pasta should be tender but still slightly al dente, and the sauce should be creamy and smooth.

The mozzarella and cream cheese should be fully melted and incorporated. If the sauce seems too thin, let it cook uncovered for a few minutes to thicken. The final texture should be rich and velvety, with the cheese stretching as you scoop it.

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