Cover the slow cooker and cook on LOW for 3½ to 4½ hours or on HIGH for 2 to 2½ hours. Avoid lifting the lid during cooking, as the trapped steam is essential for cooking the pasta evenly. The dish is ready when the chicken registers 165°F internally and the pasta is tender throughout.
7. Shred, Stir, and Rest
Carefully remove the cooked chicken breasts and place them on a cutting board. Shred the chicken using two forks, then return it to the slow cooker. Stir everything thoroughly until the shredded chicken is evenly distributed and coated in the creamy sauce.
If the sauce seems too thick, add a splash of warm chicken broth or cream and stir to reach your desired consistency. Let the dish rest on the WARM setting for 5 to 10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
8. Serve
Ladle into bowls and garnish with additional grated Parmesan and fresh chopped parsley, if desired.
Tips for Success
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Don’t lift the lid: The slow cooker relies on trapped steam to cook the pasta. Peeking releases heat and steam, which can lead to undercooked pasta or longer cooking times.
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Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Grating your own ensures a silky, lump-free sauce.
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Adjust consistency at the end: Pasta continues to absorb liquid even after cooking. If the dish sits too long, it may thicken further. A splash of warm broth or cream will restore the creamy texture.
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Roasted garlic shortcut: If you don’t have roasted garlic on hand, you can roast a whole head by cutting off the top, drizzling with olive oil, wrapping in foil, and baking at 400°F for 40 minutes until soft. Alternatively, quality jarred roasted garlic works well.
