Prep Time: 15 minutes
Cook Time: 3–4 hours on LOW
Pasta Cooking Time: 10–12 minutes
Total Time: About 4 hours
Servings: 6
Ingredients
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2 cups cooked shredded chicken
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1½ cups diced ham
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12 oz (340 g) farfalle (bow-tie pasta)
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1 can (10.5 oz / 298 g) cream of chicken soup
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2 cups chicken broth
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1 cup shredded cheddar cheese
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½ cup grated Parmesan cheese
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
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¼ teaspoon black pepper
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Salt, to taste
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2 tablespoons chopped fresh parsley
Instructions
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Prepare the slow cooker: Lightly grease the inside of your slow cooker.
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Add the ingredients: Add shredded chicken, diced ham, cream of chicken soup, chicken broth, garlic powder, Italian seasoning, and black pepper.
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Cook: Stir gently, cover, and cook on LOW for 3–4 hours, until hot and well combined. Since the chicken is already cooked, avoid overcooking it.
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Cook the pasta: Meanwhile, boil farfalle in a separate pot according to package instructions until just al dente. Drain well.
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Make it creamy: Stir the cooked pasta into the slow cooker. Add cheddar and Parmesan cheese.
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Finish: Cover for another 10–15 minutes, stirring until the cheese melts and the sauce becomes creamy.
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Serve: Sprinkle with fresh parsley and a little extra Parmesan. Serve warm.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Amount |
|---|---|
| Calories | 480–550 kcal |
| Protein | 32–38 g |
| Carbohydrates | 42–50 g |
| Fat | 17–23 g |
| Saturated Fat | 7–10 g |
| Fiber | 2–3 g |
| Sugar | 3–5 g |
| Sodium | 900–1,300 mg |
Nut and Allergen Information
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Peanuts: Not included in the basic recipe.
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Tree nuts: Not included in the basic recipe.
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Dairy: Contains cheddar, Parmesan, and cream of chicken soup.
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Wheat/Gluten: Contains wheat in regular farfalle pasta; check the soup label too.
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Other allergens: Check packaged soup and broth labels for soy or other possible allergens.
For a nut allergy, check all product labels and cross-contact warnings before serving.
Q/S – Questions and Tips
Q: Can I use a different pasta?
Yes! Penne, rotini, or shells work well. Cook separately before adding.
Q: Can I use fresh chicken instead of cooked chicken?
Yes. Use boneless chicken breasts or thighs and cook until the center reaches 165°F (74°C). Shred before adding the pasta and cheese.
Q: Can I make it without ham?
Absolutely. Leave it out or replace it with extra cooked chicken.
Q: How do I make the sauce thinner?
Add a little warm chicken broth until you reach your preferred consistency.
Q: How should I store leftovers?
Refrigerate in an airtight container within 2 hours. Use within 3–4 days and reheat with a splash of broth or milk.
Chef’s Tip: Cook the farfalle separately and add it near the end. This keeps the pasta from becoming mushy and helps the creamy sauce stay smooth.