Slow Cooker Creamy Chicken & Bacon Pasta
If you love rich, comforting, and effortless dinners, this viral crockpot meal is for you! Every single bite is loaded with juicy shredded chicken, crispy bacon, and a velvety cheese sauce that clings perfectly to the spiral pasta.
- Prep time: 15 minutes
- Cook time: 4 hours (Low) or 2 hours (High)
- Yields: 6 servings
Ingredients
The Base:
- 2 large boneless, skinless chicken breasts (approx. 1 to 1.5 lbs)
- 8 oz cream cheese (1 block), softened
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) dry Ranch seasoning mix
- ½ cup chicken broth (to loosen the sauce)
- 1 tsp garlic powder
- ½ tsp black pepper
The Mix-ins & Toppings:
- 16 oz (1 lb) Cavatappi (cellentani) macaroni pasta
- 8 oz bacon, cooked extra crispy and crumbled
- 2 cups shredded mozzarella cheese (or a cheddar-mozzarella blend)
- ¼ cup fresh parsley or baby spinach, finely chopped (for that pop of green!)
Instructions
- Layer the Base: Place the chicken breasts at the bottom of your slow cooker. Evenly sprinkle the Ranch seasoning, garlic powder, and black pepper over the meat.
- Add the Cream: Place the block of cream cheese and the can of cream of chicken soup directly on top of the chicken. Pour the chicken broth around the sides.
- Slow Cook: Cover and cook on LOW for 4 hours (recommended for tender chicken) or on HIGH for 2 hours.
- Shred the Meat: Once cooked, remove the chicken breasts and shred them completely using two forks. Use a whisk to blend the cream cheese and juices remaining in the slow cooker into a smooth, luxurious sauce. Return the shredded chicken back to the pot.
- Cook the Pasta: While shredding, boil your Cavatappi pasta in salted water on the stovetop according to the package instructions until it is just al dente. Drain well.
- Combine Everything: Fold the cooked macaroni, crumbled crispy bacon, fresh chopped greens, and half of your shredded cheese directly into the slow cooker sauce. Toss until every spiral is completely smothered.
- The Melt: Top the mixture with the remaining shredded cheese. Cover with the lid for 5 to 10 minutes on the “Warm” setting until the cheese is completely melted, gooey, and ready for that perfect video cheese pull!
FULL RECIPE IN THE COMMENTS 👇
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If you love rich, comforting, and effortless dinners, this viral crockpot meal is for you! Every single bite is loaded with juicy shredded chicken, crispy bacon, and a velvety cheese sauce that clings perfectly to the spiral pasta.
- Prep time: 15 minutes
- Cook time: 4 hours (Low) or 2 hours (High)
- Yields: 6 servings
Ingredients
The Base:
- 2 large boneless, skinless chicken breasts (approx. 1 to 1.5 lbs)
- 8 oz cream cheese (1 block), softened
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) dry Ranch seasoning mix
- ½ cup chicken broth (to loosen the sauce)
- 1 tsp garlic powder
- ½ tsp black pepper
The Mix-ins & Toppings:
- 16 oz (1 lb) Cavatappi (cellentani) macaroni pasta
- 8 oz bacon, cooked extra crispy and crumbled
- 2 cups shredded mozzarella cheese (or a cheddar-mozzarella blend)
- ¼ cup fresh parsley or baby spinach, finely chopped (for that pop of green!)
Instructions
- Layer the Base: Place the chicken breasts at the bottom of your slow cooker. Evenly sprinkle the Ranch seasoning, garlic powder, and black pepper over the meat.
- Add the Cream: Place the block of cream cheese and the can of cream of chicken soup directly on top of the chicken. Pour the chicken broth around the sides.
- Slow Cook: Cover and cook on LOW for 4 hours (recommended for tender chicken) or on HIGH for 2 hours.
- Shred the Meat: Once cooked, remove the chicken breasts and shred them completely using two forks. Use a whisk to blend the cream cheese and juices remaining in the slow cooker into a smooth, luxurious sauce. Return the shredded chicken back to the pot.
- Cook the Pasta: While shredding, boil your Cavatappi pasta in salted water on the stovetop according to the package instructions until it is just al dente. Drain well.
- Combine Everything: Fold the cooked macaroni, crumbled crispy bacon, fresh chopped greens, and half of your shredded cheese directly into the slow cooker sauce. Toss until every spiral is completely smothered.
- The Melt: Top the mixture with the remaining shredded cheese. Cover with the lid for 5 to 10 minutes on the “Warm” setting until the cheese is completely melted, gooey, and ready for that perfect video cheese pull!