Ingredients
For the creamy chicken mixture
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2 cups cooked, shredded chicken (about 300 g)
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1½ cups diced cooked ham (about 225 g)
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1 can (10.5 oz / 298 g) cream of chicken soup
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1 cup (240 ml) chicken broth
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½ cup (120 g) sour cream
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1 cup (100–115 g) shredded cheddar cheese
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp black pepper
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Salt, to taste
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1 tbsp butter, optional
For the pasta
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12 oz (340 g) bowtie pasta (farfalle)
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½–1 cup reserved pasta water, as needed
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¼ cup grated Parmesan cheese, optional
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1 tbsp chopped fresh parsley, for garnish
Instructions
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Prepare the chicken: Use cooked chicken breast or rotisserie chicken. Remove any bones and shred the meat with two forks.
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Add the sauce ingredients: Place the cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and optional butter into the slow cooker. Stir until smooth.
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Add the chicken and ham: Stir in the shredded chicken and diced ham until well coated.
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Slow-cook: Cover and cook on LOW for 3–4 hours or HIGH for about 1½–2 hours, until hot and the flavors have blended. Since the chicken is already cooked, avoid unnecessarily long cooking.
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Cook the bowtie pasta: Near the end of the slow-cooking time, boil the pasta in salted water according to the package instructions until just al dente. Drain, reserving some pasta water.
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Make it creamy: Stir the sour cream and shredded cheddar into the hot chicken mixture until the cheese melts and the sauce becomes creamy.
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Combine: Add the drained pasta to the slow cooker and gently fold everything together. Add reserved pasta water a little at a time if the sauce is too thick.
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Finish and serve: Sprinkle with Parmesan and fresh parsley, if desired. Serve warm while the sauce is creamy and the cheese is melted.
Nutrition Information
Estimated per serving, assuming 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 450–600 kcal |
| Protein | 30–40 g |
| Carbohydrates | 40–55 g |
| Total fat | 15–25 g |
| Saturated fat | 6–11 g |
| Fiber | 2–4 g |
| Sugar | 3–7 g |
| Sodium | 800–1,300 mg |
Nutrition depends on the pasta, ham, soup, broth, and cheese brands.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the listed ingredients.
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Dairy: Contains sour cream, cheddar, and optional Parmesan and butter.
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Wheat/gluten: Regular bowtie pasta and many cream soups contain wheat or gluten.
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Soy: Some packaged soups and ham products may contain soy.
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Other allergens: Check labels for additional ingredients and cross-contact warnings.
For a gluten-free version, use gluten-free bowtie pasta and certified gluten-free cream of chicken soup and broth. For a dairy-free version, use suitable dairy-free alternatives, noting that the flavor and texture will change.
Q/S — Questions & Tips
Q: Can I use leftover turkey instead of chicken?
Yes. Cooked turkey works well and pairs nicely with ham and creamy cheese sauce.
Q: Can I use a different pasta shape?
Absolutely. Penne, rotini, shells, or elbow macaroni are good alternatives.
Q: Can I add vegetables?
Yes. Stir in peas, steamed broccoli, or sautéed mushrooms near the end. Frozen peas can be added during the final 5–10 minutes.
Q: Can I use raw chicken?
For this recipe, cooked chicken is easiest and gives more predictable results. If using raw chicken, cook it thoroughly in the slow cooker and verify that it reaches 165°F (74°C) before shredding. Add the pasta separately.
Q: How do I prevent the sauce from becoming too thick?
Add reserved pasta water or a little warm broth until the sauce reaches your preferred consistency.
Q: Can I prepare it ahead?
You can prepare the chicken-and-ham sauce ahead and refrigerate it. Cook the pasta fresh and combine just before serving for the best texture.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat until steaming hot, adding a splash of broth or milk to loosen the sauce.
Q: Can I freeze it?
You can freeze it, but creamy sauces may separate and the pasta may soften after thawing. For better results, freeze the chicken sauce separately and cook fresh pasta when serving.
Chef’s tip: Add the cooked pasta only at the end, and stir in the cheddar and sour cream while the sauce is hot but not vigorously boiling. This helps keep the dish smooth, creamy, and delicious.