Slow Cooker Cheesy Chicken Penne

Slow Cooker Cheesy Chicken Penne is the meal I turn to when everyone in my house craves comfort food and I do not want to be tied to the stove. It is creamy and filling and the slow cooker does most of the heavy lifting. The chicken turns tender and the cheesy sauce hugs every bite of pasta. The best part is how the flavors develop together so every serving feels warm and inviting.

I first made this on a Monday when we all came home tired. It made the kitchen smell amazing while it cooked and everyone asked for seconds.

Ingredients

• Chicken breasts: boneless and skinless choose plump in size and pale in color for freshness and juicy results
• Cream of chicken soup: always check the label for low sodium versions for more control over seasoning adds creamy texture
• Chicken broth: opt for high quality or homemade to boost deep savory flavor
• Dried tarragon: gives a unique herbal note always smell your spices before using to make sure they are fragrant
• Mushrooms: fresh sliced cremini or white add earthy depth and help balance richness use firm caps without blemishes
• Sweet yellow onion: look for even skin and a sweet aroma brings gentle sweetness and body to the sauce
• Sour cream: full fat works best for creamy silkiness stir in at the end for the smoothest finish
• Cheddar cheese: sharp aged cheddar melts beautifully and brings bold cheesy flavor try to shred your own for best melt
• Penne pasta: holds the sauce in all its grooves cook just to al dente for perfect texture in the casserole

Step-by-Step Instructions

Prepare the Slow Cooker:

Add cream of chicken soup and chicken broth to your slow cooker whisk until smooth and creamy so there are no lumps in the base

Add Seasonings and Chicken:

Sprinkle in dried tarragon and ground pepper fold in sliced mushrooms and diced onion then nestle chicken breasts under the surface so they soak up the sauce

Cook the Chicken:

Cover the slow cooker set to low and let everything cook for six hours without lifting the lid this slow simmer makes the chicken tender and the sauce rich

Cook the Pasta:

About ten minutes before the chicken finishes bring water to a boil and cook the penne just to al dente drain well to keep the pasta from getting mushy later

Shred the Chicken:

Remove the chicken from the sauce and use two forks to gently pull it into bite sized shreds it should fall apart easily thanks to the slow cooking

Add Cheese and Sour Cream:

Return the chicken to the pot stir in sour cream and half of the shredded cheddar cheese until the sauce becomes extra creamy and the cheese melts through

Combine and Finish:

Fold the drained pasta into the cheesy chicken sauce coat every piece sprinkle on the rest of the cheddar cheese put the lid back and heat twenty minutes more to get an oozy top

Serve and Enjoy:

Spoon cheesy chicken penne into bowls serve hot and garnish with fresh herbs if you like for a little color and brightness

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Tarragon is probably my favorite touch here it reminds me of eating herby chicken casseroles at my grandmother's table when I was a kid. Every time I open the lid and get a whiff I am right back at her kitchen counter beside her.

Storage Tips

If you have leftovers store them airtight in the fridge for up to three days. The pasta may absorb sauce as it sits so add a little splash of broth or milk when reheating to bring back creaminess. To freeze cool the cheesy chicken penne fully and pack into freezer proof containers. Thaw overnight in the fridge then reheat slowly on the stovetop or microwave for best results.

Ingredient Substitutions

If you do not have tarragon dried Italian herbs or thyme work beautifully and give their own spin. For the cheese Monterey Jack or mozzarella can swap for cheddar and offer mild or melty results. Any small pasta like rotini or shells will do if penne is not handy just boil to al dente. Greek yogurt stands in well for sour cream for some extra tang.

Serving Suggestions

This dish shines on its own but it pairs so well with crispy garlic bread or a fresh green salad tossed with vinaigrette. Sometimes I scatter chopped parsley or basil on top for color and a pop of freshness. If making for a special meal a side of roasted vegetables rounds things out perfectly.

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Cultural and Historical Context

Slow cooker casseroles are rooted in American home cooking and rise in popularity when time saving meals became household staples. Combining pantry friendly canned soup with pasta mirrors the classic church potluck style. Dishes like this are loved for how they stretch simple ingredients into something special everyone can share.

Recipe FAQs

→ How do you ensure the chicken stays tender?

Cooking chicken slowly on low heat allows it to absorb flavors while becoming tender enough to shred easily.

→ Can I substitute cheddar cheese with other types?

Yes, Monterey Jack or mozzarella work well and provide a different flavor and texture.

→ Is it better to cook the pasta separately or in the slow cooker?

Cooking pasta separately prevents it from becoming mushy and helps it retain the perfect al dente texture.

→ What herbs complement the creamy sauce best?

Tarragon offers a subtle herbaceous note, but thyme, oregano, or Italian seasoning are excellent alternatives.

→ How can I deepen the mushroom and onion flavors?

Sautéing mushrooms and onions in olive oil before adding them enhances their richness and depth.

→ What’s the best way to reheat leftovers without drying the sauce?

Reheat gently on the stove or microwave, adding a splash of chicken broth or milk to loosen the sauce if needed.