Save to Pinterest The house smelled like a cozy restaurant on a rainy Tuesday when I first threw this together. I had zero energy after work but still needed to feed people, so I dumped everything in the slow cooker and crossed my fingers. Three hours later my roommate walked in the door and actually stopped mid sentence to ask what was happening in the kitchen.
I made this for my sisters family last winter and her picky eater son asked for seconds. He typically survives on chicken nuggets and air so watching him shovel forkfuls of pasta with actual vegetables felt like a personal victory. The way the sauce clings to every piece of penne is just unfair.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs: Thighs stay juicier but breasts work perfectly fine if that is what you have on hand
- 12 oz uncooked penne or rigatoni pasta: Short pasta shapes hold onto sauce better than long noodles in this dish
- 2 cups heavy cream: Do not use half and half or the sauce will never thicken properly
- 1 cup whole milk: This lightens the cream just enough without sacrificing richness
- 1 1/2 cups shredded mozzarella cheese: Buy a block and shred it yourself for better melting
- 1 cup grated Parmesan cheese: The salty umami punch that makes the sauce taste restaurant quality
- 2 tbsp unsalted butter cut into pieces: Adds an extra layer of velvety richness to the finished sauce
- 4 oz cream cheese cubed: The secret ingredient that makes the sauce cling to everything
- 4 cloves garlic minced: Fresh garlic only here powder would taste dusty and sad
- 1 cup frozen peas optional: They add tiny pops of sweetness and color that cut through all that cream
- 1 tsp salt: Start here and adjust at the end since cheese brings its own salt
- 1/2 tsp black pepper: Freshly ground makes a huge difference
- 1/2 tsp dried Italian herbs: Oregano basil and thyme are classic here
- 1/4 tsp ground nutmeg optional: Sounds weird but it makes creamy sauces taste professionally balanced
- 2 tbsp fresh parsley chopped optional: Adds a fresh finish that cuts through the richness
Instructions
- Season the chicken:
- Arrange the chicken in an even layer at the bottom of your slow cooker then sprinkle both sides with salt pepper Italian herbs and nutmeg. Scatter the minced garlic over the top.
- Add the creamy base:
- Pour in the heavy cream and milk then distribute the butter pieces and cream cheese cubes evenly across the chicken. Do not stir yet.
- Start the slow cooking:
- Cover and cook on LOW for 3 hours until the chicken is cooked through and shreds easily with a fork. The cream should have thickened slightly.
- Shred the chicken:
- Remove the chicken to a plate and use two forks to shred it into bite sized pieces then return it to the slow cooker.
- Add the pasta and cheese:
- Stir in the uncooked pasta mozzarella Parmesan and frozen peas if using. Mix everything well to combine.
- Cook the pasta:
- Cover and cook on HIGH for 30 to 40 minutes stirring once halfway through until the pasta is tender and the sauce has thickened. Check a piece of pasta to make sure it is done.
- Finish and serve:
- Serve hot topped with fresh parsley if you remembered to buy some.
Save to Pinterest This recipe became my go to for new parents and anyone recovering from surgery. It is the kind of food that feels like a hug in a bowl and I have yet to bring it to someone who did not ask for the recipe afterward.
Make It Ahead
You can assemble everything through step 5 the night before then refrigerate the shredded chicken and sauce mixture. The next morning add the pasta and cheese and proceed with the cooking time. The flavors actually meld better this way.
Freeze The Extras
This freezes beautifully for up to three months. Portion into airtight containers and thaw overnight in the refrigerator before reheating with a splash of milk to loosen the sauce back up.
Serving Ideas
A crisp green salad with acidic dressing cuts through the richness beautifully. Garlic bread is obvious but roasted broccoli or steamed green beans also work if you want something green on the plate.
- Set out crushed red pepper flakes for heat lovers
- Offer extra Parmesan at the table because cheese is life
- A glass of white wine would not hurt anyone feelings
Save to Pinterest This is the kind of recipe that makes people think you spent way more time cooking than you actually did. I will not tell if you will not.
Recipe FAQs
- → Can I use rotisserie chicken instead of raw chicken?
Yes, substituting rotisserie chicken saves time. Add it at the pasta stage and reduce initial cooking to 1 hour for best results.
- → Is it possible to make this with gluten-free pasta?
Absolutely, gluten-free pasta can be used though cooking times may need slight adjustment to achieve tender pasta.
- → How do I know when the pasta is perfectly cooked?
After stirring in the pasta, cook on HIGH for 30-40 minutes. Check for tenderness but avoid overcooking to maintain texture.
- → Can I add vegetables to this dish?
Yes, frozen peas are included, and additions like sautéed mushrooms or sun-dried tomatoes can add extra flavor.
- → What is the purpose of nutmeg in the sauce?
A small amount of ground nutmeg enhances the creamy sauce with subtle warmth and depth, balancing the dairy flavors.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve creaminess and texture.