Throw-It-in-the-Pot Cheesy Chicken & Ham Pasta
If you love easy dinners with big flavor and minimal effort, this Cheesy Chicken & Ham Pasta is for you. Everything cooks together in the slow cooker, creating tender, juicy chicken nestled in creamy pasta and topped with melty cheese. It’s hearty, comforting, and perfect for busy days when you just want to toss everything in and let it cook.
Ingredients
4 boneless, skinless chicken breasts
2 cups diced ham
3 cups uncooked bowtie (farfalle) pasta
2 cups chicken broth
1 cup heavy cream
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and black pepper to taste
4 slices Swiss cheese (or 1 cup shredded Swiss)
1 tablespoon butter
Fresh parsley for garnish (optional)
Instructions
Lightly grease the inside of your slow cooker with butter or cooking spray. Place the chicken breasts in the bottom of the pot and season with garlic powder, Italian seasoning, salt, and black pepper.
Sprinkle the diced ham evenly over the chicken. In a mixing bowl, whisk together the chicken broth, heavy cream, and cream of chicken soup until smooth. Pour this mixture over the chicken and ham.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and fully cooked.
About 30–40 minutes before serving, add the uncooked pasta directly into the slow cooker. Stir gently to ensure the pasta is submerged in the liquid. Cover and continue cooking on HIGH until the pasta is tender. If needed, add a splash of warm broth to loosen the sauce.
Once the pasta is cooked, place a slice of Swiss cheese on top of each chicken breast. Cover again for about 5–10 minutes, until the cheese melts beautifully over the top.
Spoon some of the creamy pasta onto plates and serve each portion with a cheesy chicken breast on top. Garnish with freshly chopped parsley for a pop of color.
Tips
You can substitute mozzarella or provolone for Swiss if preferred. For extra richness, stir in ½ cup shredded Parmesan at the end. Leftovers store well in the fridge for up to 4 days and reheat beautifully.
Easy, creamy, and totally satisfying — just throw it in the pot and enjoy!