Slow Cooker Five Cheese Chicken Bacon Pasta

Slow Cooker Five Cheese Chicken Bacon Pasta will be one of your new family favorite recipes! This cheesy and creamy pasta is bursting with flavor and so simple and easy to make.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 560kcal

Author Jennifer Draper

Ingredients

1 pound boneless skinless chicken breasts (diced into bite sized pieces)
8 oz sliced baby Portobello mushrooms
1/4 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
3 cups chicken broth
12 oz shredded cheese (I used sharp cheddar, colby, mild cheddar and monterey jack)
1/2 cup crumbled gorgonzola cheese
1/2 cup heavy cream
4 slices cooked bacon crumbled
12 oz bowtie pasta noodles
1/2 cup breadcrumbs
2 tablespoons melted butter

Instructions

Add chicken, mushrooms, flour and seasonings to slow cooker and toss well to coat with flour as evenly as possible
Slowly stir in broth and keep stirring until smooth
Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked
Return slow cooker to high heat and stir in cheeses, bacon and cream until cheese is melted
Add pasta noodles and cover, stirring occasionally until noodles are fully cooked and tender (30-45 minutes)
An optional but recommended additional step - Spray 9x13 casserole dish with nonstick spray
Preheat oven to 425 degrees
Add cooked pasta to dish and top with breadcrumbs and butter
Cook in oven until top is crispy and lightly browned, about 8-10 minutes

Notes

I cooked this on high for 3 1/2 hours and then for another 45 minutes after adding pasta. I baked in oven for 8 minutes to get crispy topping.

Nutrition