Creamy Provolone Chicken Cavatappi Slow Cooker Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken into bite-sized cubes and measure all ingredients. No need to pre-cook the pasta or brown the chicken—they will cook perfectly in the slow cooker.

Have a 6-quart slow cooker ready, and if using a smaller one, reduce the quantities proportionally. Set out a cutting board, knife, and measuring cups for easy assembly.

Instructions

Layer and Top

1. 1Layer the Base
   Place the cubed chicken breast evenly in the bottom of a 6-quart slow cooker. Spread the cavatappi pasta over the chicken, then pour the roasted garlic Parmesan cream sauce over the top, making sure the pasta is mostly covered. Use a spoon to gently press the pasta down into the sauce so it is moistened.
   Look for The chicken forms an even layer, the pasta sits on top, and the sauce coats the pasta.
   Tip Do not stir after adding the sauce; the layers will meld during cooking.
2. 2Add the Cheeses
   Dollop the ricotta cheese over the top in spoonfuls, spacing them evenly. Sprinkle the shredded provolone cheese over the entire surface, covering the ricotta and pasta completely.
   Look for The top is covered with white and golden cheese dollops and shreds.
   Tip Use whole-milk ricotta for a creamier texture; low-fat may curdle.

The slow cooker is filled with layers: chicken on the bottom, pasta in the middle, sauce poured over, and ricotta and provolone on top.

The surface looks like a patchwork of white and golden cheese. Nothing is stirred, and the ingredients are ready to cook.

Slow Cook and Check

3. 3Slow Cook
   Cover the slow cooker and cook on low 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 around the edges, and the cheese is melted and golden in spots.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems too saucy at 3 hours, leave the lid off for the last 30 minutes.
4. 4Check the Chicken
   After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest piece. The pasta should be al dente but tender, and the sauce should be creamy and slightly thickened.
   Look for The chicken is opaque and tender, and the thermometer reads 165°F (74°C).
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, cook for 30 more minutes and check again.

After 4 hours, the sauce is bubbling around the edges, and the cheese has melted into a golden, blistered top. The aroma is rich with garlic and cream. The chicken is cooked through and the pasta is tender. The internal temperature reads 165°F (74°C).

Stir and Serve

5. 5Stir and Serve
   Gently stir the mixture to combine the melted cheese and sauce into the pasta and chicken. Spoon the creamy cavatappi onto a serving plate or into bowls. Serve hot, with extra provolone or fresh herbs if desired.
   Look for The pasta is coated in a glossy, cheesy sauce, and the chicken is tender.
   Tip Stir gently to avoid breaking the pasta; the sauce will be very hot.

After stirring, the pasta is coated in a glossy, cheesy sauce with pockets of ricotta. The chicken pieces are tender and juicy. Spooned onto a plate, the dish looks like a hearty, creamy pasta bake, with steam rising and cheese stretching from the spoon.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using pre-shredded cheese that doesn't melt smoothly.

Avoid overcooking the pasta—check at the minimum time. Stirring too vigorously can break the pasta, so fold gently. Finally, don't skip the internal temperature check for the chicken to ensure food safety.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but still has a slight bite. The sauce should be bubbling around the edges and thickened from the pasta starch.

The cheese on top will be melted and golden in spots. Let the dish rest for a few minutes before serving to allow the sauce to settle.

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