Ingredients
1 pound boneless skinless chicken breasts (about 3–4 small)
12 ounces dry rigatoni pasta
1.5 cups low sodium chicken stock
8 ounces cream cheese, softened and cubed
2 cups shredded sharp cheddar, divided (about 8 ounces)
6 slices thick cut bacon, cooked crispy and crumbled (about 1/2 cup)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup milk or half, and half (to thin sauce at end as needed)
2 tablespoons chopped fresh parsley or green onions (optional, for serving)
Instructions
1-Cook the bacon: Cook bacon until crispy, drain, crumble, and set aside.
2-Prepare the slow cooker: Spray slow cooker with nonstick spray and arrange chicken breasts in a single layer.
3-Add the pasta: Spread dry rigatoni evenly around and over the chicken.
4-Make the cheese mixture: Whisk together chicken stock, cream cheese, 1.5 cups cheddar, crumbled bacon, paprika, garlic powder, onion powder, salt, and pepper; mixture will not be smooth.
5-Pour the mixture: Pour the cheese mixture evenly over chicken and pasta, scraping the bowl.
6-Submerge the pasta: Gently press pasta so it is mostly submerged in the sauce.
7-Cook: Cover and cook on LOW for 3.5-4.5 hours or HIGH for 2.5-3 hours until chicken reaches 165°F and pasta is tender; check early.
8-Shred the chicken: Shred chicken with two forks, then stir everything to combine.
9-Adjust consistency: If too thick, stir in 1/4-1/2 cup milk or half and half; season to taste.
10-Melt the cheese topping: Sprinkle reserved 1/2 cup cheddar on top, cover, let sit 5-10 minutes until melted. Garnish with parsley or green onions and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥬 Stir in 1 to 2 cups of frozen peas, corn, or baby spinach during the last 30 minutes of cooking to sneak in extra vegetables.
🧀 For a lighter version, use reduced-fat cream cheese and cut the total cheddar to 1.5 cups without sacrificing too much flavor.
🌶️ Add a pinch of red pepper flakes or use smoked hot paprika instead of sweet for a spicy kick.
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg