Pin it My youngest daughter named this "Sunday pasta" after the first time I made it on a rainy weekend when we had zero energy but needed something warm and filling. The house smelled like an Italian restaurant by noon, and the kids kept wandering into the kitchen asking if it was done yet. Now it is our go-to when life feels heavy and we need a hug in a bowl.
I once forgot to shred the chicken before adding the pasta and ended up with giant chunks that overwhelmed every bite. My husband just laughed and said it was rustic, but I learned my lesson and now always shred it first. That small step makes such a difference in how the flavors weave through the whole dish.
Ingredients
- Boneless skinless chicken breasts or thighs: Thighs stay juicier during long cooking but breasts work perfectly fine if that is what you have on hand
- Uncooked penne or rigatoni pasta: These shapes catch the sauce in all their ridges and hollows, though any short pasta will work in a pinch
- Heavy cream and whole milk: The combination creates that luscious restaurant style texture without becoming overly heavy
- Shredded mozzarella and grated Parmesan cheese: Mozzarella melts into gooey perfection while Parmesan adds that salty umami depth
- Unsalted butter: Adds an extra layer of richness and helps gloss the sauce to spoon coating consistency
- Cream cheese: The secret ingredient that makes the sauce cling to every piece of pasta instead of pooling at the bottom
- Garlic cloves: Fresh minced garlic mellows beautifully during slow cooking, infusing the cream with subtle warmth
- Frozen peas: They add tiny pops of sweetness and color that cut through all the creaminess
- Salt and black pepper: Simple seasonings that let the dairy and chicken shine without competing flavors
- Dried Italian herbs: A blend of oregano, basil, and thyme brings herbaceous notes without any chopping
- Ground nutmeg: Just a pinch enhances the creaminess in ways you cannot quite put your finger on but will definitely notice
- Fresh parsley: Bright herbal finish that makes the dish look like you tried harder than you actually did
Instructions
- Layer the foundation:
- Arrange the chicken in an even layer at the bottom of your slow cooker so it cooks evenly and absorbs all those creamy flavors from beneath
- Season generously:
- Sprinkle the salt, pepper, Italian herbs, and nutmeg over the chicken, then scatter the minced garlic on top like confetti
- Create the creamy base:
- Pour in the heavy cream and milk, then distribute the butter pieces and cream cheese cubes across the surface like little flavor bombs waiting to melt
- Let the slow cooker work:
- Cover and cook on LOW for 3 hours until the chicken is cooked through and shreds easily with two forks
- Shred and return:
- Remove the chicken, shred it with two forks, and put it back in the slow cooker so every strand gets coated in that developing sauce
- Add the pasta and finish:
- Stir in the uncooked pasta, mozzarella, Parmesan, and peas, then cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until the pasta is tender and the sauce has thickened into velvety perfection
- Finish and serve:
- Serve hot in shallow bowls with a sprinkle of fresh parsley on top for that pop of color and freshness
Pin it This recipe saved me during a terrible week when my best friend was going through a divorce. I dropped off a container on her porch and she texted me later saying it was the first thing she had actually eaten in days. Sometimes comfort food is more than just carbohydrates and cream.
Make It Your Own
The beauty of this recipe is how well it adapts to whatever you have in the refrigerator or whatever your family prefers. I have made countless variations based on what was on sale or what needed using up.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness and adds some freshness to the plate. Garlic bread feels excessive until you realize you can use it to scoop up every last drop of sauce.
Timing Tricks
You can prep everything the night before and store the ingredients in the refrigerator in separate containers. In the morning, just layer and go, letting the slow cooker transform it into magic while you work.
- Set out the cream cheese and butter about 20 minutes before starting so they soften slightly
- If you are short on time, use rotisserie chicken and skip the initial 3 hour cook
- The pasta continues absorbing liquid as it sits, so sauce always looks a little thicker the next day
Pin it Sometimes the simplest meals become the ones we remember most, not because they were fancy but because they showed up exactly when we needed them.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and remain tender through slow cooking.
- → What pasta types work best for this dish?
Penne or rigatoni hold the creamy sauce nicely and cook evenly during the slow cooker process.
- → How can I thicken the sauce if it’s too runny?
Allow the final cooking stage on high to reduce excess liquid, stirring occasionally for even thickening.
- → Are frozen peas necessary?
Peas add a subtle sweetness and color, but they can be omitted or replaced with other vegetables if preferred.
- → Can I prepare this dish ahead of time?
Yes, assemble ingredients in advance and refrigerate. Begin slow cooking when ready to serve for best texture.