Crockpot Chicken Cavatappi with Garlic Parmesan Cream Sauce Step-by-step instructions

Before you start

Before starting, cut the chicken tenderloins into bite-size pieces and measure all ingredients. Have the slow cooker ready. No need to pre-cook the pasta or the chicken—they will cook together in the slow cooker.

If using a store-bought sauce, give it a good stir to ensure it's smooth. Gather measuring cups and a spoon for stirring. This recipe comes together in minutes once everything is prepped.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken pieces in the bottom of a 6-quart slow cooker. Add the cavatappi pasta on top, then pour the roasted garlic Parmesan cream sauce over everything. Sprinkle the Italian cheese blend and the grated Parmigiano-Reggiano over the top. Do not stir.
   Look for The slow cooker will be full, but the layers should be evenly distributed.
   Tip Do not stir the ingredients before cooking; the layering helps the pasta cook evenly.

The slow cooker should be filled with distinct layers: chicken at the bottom, pasta on top, sauce covering everything, and cheese crowning the top.

The ingredients should look fresh and vibrant, with the sauce and cheese creating a creamy blanket. No need to stir; the layers will meld during cooking. Take a moment to ensure the chicken is evenly distributed so it cooks uniformly.

Slow Cook and Bubble

2. 2Slow Cook
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the chicken is cooked through and the pasta is tender. Stir gently once halfway through, if possible, to redistribute the sauce.
   Look for The sauce should be bubbling gently around the edges, and the cheese melted and golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If stirring, do so gently to avoid breaking the pasta. The chicken is done when it reaches 165°F (74°C).

After 3-4 hours on LOW, the slow cooker should be gently bubbling around the edges. The cheese will have melted into a golden crust, and the sauce will be thick and creamy. The kitchen will fill with the aroma of garlic and Parmesan. The chicken should be cooked through, and the pasta tender. If you stir gently, the sauce should coat the pasta and chicken evenly.

Serve and Enjoy

3. 3Serve
   Once the chicken is cooked through and the pasta is al dente, stir the mixture well to combine all the layers. Serve hot, spooning the creamy pasta into bowls and topping with extra Parmesan if desired.
   Look for The sauce should be creamy and the cheese stretchy.
   Tip Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

The final dish should be a cohesive, creamy pasta bake with tender chicken and perfectly cooked cavatappi. The sauce should be rich and clinging to the pasta, with strings of melted cheese when lifted. The Parmesan on top adds a salty, nutty finish. Serve hot, straight from the slow cooker, and enjoy the satisfying, comforting flavors.

Common mistakes

Avoid lifting the lid too often, as this releases heat and extends cooking time. Resist the urge to stir immediately; the layers need time to set. If the sauce seems too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to reduce slightly.

Conversely, if the pasta absorbs too much liquid, add a splash of warm chicken broth or milk. Overcooking can make the chicken dry and the pasta mushy, so check for doneness at the recommended time.

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 the cheese melted and golden.

To check, insert an instant-read thermometer into a piece of chicken. If it reads 165°F (74°C), the dish is safe to eat. The pasta should be al dente—tender but not mushy. If it's still too firm, cook for another 15-20 minutes.

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