Creamy Mozzarella Garlic Chicken Cavatappi Tips, FAQ & printable recipe

Tips for success

For the best results, use a slow cooker that is at least 6 quarts to ensure everything cooks evenly. If you prefer a thicker sauce, remove the lid for the last 15 minutes of cooking to let some moisture evaporate.

You can also stir in a splash of milk or chicken broth if the sauce becomes too thick. Let the dish rest for a few minutes after cooking to allow the sauce to set slightly before serving.

This recipe is forgiving and adaptable. If you want to add vegetables, throw in some spinach or mushrooms during the last 30 minutes of cooking. For extra flavor, sprinkle with fresh herbs like parsley or basil before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to revive the creamy sauce.

Variations

• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the slow cooker before cooking. For extra heat, stir in some sliced jalapeños with the chicken. The spice will infuse the creamy sauce without overpowering it.
• Veggie Boost: Layer 2 cups of baby spinach or chopped broccoli florets over the chicken before adding the pasta. The vegetables will steam and soften as the dish cooks. Add them during the last 30 minutes for a brighter texture and color.
• Bacon Cheddar: Swap the mozzarella for shredded cheddar and add 4 slices of cooked, crumbled bacon. The smoky bacon and sharp cheddar add a new depth of flavor. Stir the bacon in just before serving to keep it crispy.
• Herb Garden: Stir in 1 tablespoon of fresh chopped rosemary, thyme, or basil with the garlic cream sauce. Add a sprinkle of fresh parsley and chives before serving. Fresh herbs brighten the dish and add a fragrant note.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools; add a splash of milk when reheating.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or on the stovetop over medium heat.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so it may thicken as it sits. To reheat, add a splash of milk or chicken broth to loosen it up.

Reheat in the microwave in 30-second intervals, stirring in between, or on the stovetop over medium heat until warmed through. This dish is best enjoyed fresh, but it still tastes great the next day.

This recipe is perfect for meal prep. You can assemble all the ingredients in the slow cooker insert the night before and store it in the refrigerator. In the morning, simply place the insert in the slow cooker base and start cooking.

If you're short on time, you can also cook the full dish, let it cool, and store it in the refrigerator or freezer for later. Just reheat gently before serving.

Serving ideas

Serve this creamy chicken cavatappi hot, straight from the slow cooker or plated on a white dish to show off the rich sauce. A simple side salad with a light vinaigrette balances the richness, and a slice of crusty bread is perfect for soaking up every last bit of sauce. For a family-style meal, set the slow cooker on the table and let everyone help themselves.

This dish is hearty enough to be a complete meal on its own, but it also pairs well with roasted vegetables like broccoli or green beans. A sprinkle of fresh parsley adds a pop of color and freshness. For a touch of heat, offer red pepper flakes on the side. This is comfort food at its best—warm, creamy, and satisfying.

Frequently asked questions

Recipe card

Creamy Mozzarella Garlic Chicken Cavatappi

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 12 oz cavatappi pasta
• 24 oz roasted garlic Parmesan cream sauce
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon the creamy chicken cavatappi onto plates or into bowls. Serve hot, with extra shredded mozzarella on top if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

45 g

Fat

32 g

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