Ingredients
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2 cups cooked shredded chicken
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1½ cups diced cooked ham
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12 oz (340 g) bowtie pasta (farfalle)
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1 can (10.5 oz / 298 g) cream of chicken soup
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1½ cups chicken broth
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1 cup shredded cheddar cheese
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½ cup sour cream
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2 tbsp butter
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1 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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2 tbsp chopped fresh parsley
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¼ cup grated Parmesan cheese, optional
Instructions
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Prepare the chicken: Cook chicken breasts until they reach an internal temperature of 165°F (74°C). Shred using two forks. You can also use rotisserie chicken.
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Prepare the slow cooker: Add the shredded chicken and diced ham to the Crock-Pot.
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Make the creamy mixture: In a bowl, whisk together cream of chicken soup, chicken broth, garlic powder, onion powder, black pepper, and melted butter.
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Combine: Pour the creamy mixture over the chicken and ham. Stir gently to coat everything.
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Slow-cook: Cover and cook on LOW for approximately 3–4 hours, or until hot and the flavors have blended. Avoid prolonged cooking because the chicken is already cooked.
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Cook the pasta separately: Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain.
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Add the cheese: Stir sour cream and shredded cheddar into the hot chicken mixture until smooth and creamy.
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Combine the pasta: Add the cooked bowtie pasta to the slow cooker. Gently stir until the pasta is coated in the creamy sauce.
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Adjust the sauce: If it is too thick, add a little warm chicken broth or reserved pasta water.
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Garnish and serve: Sprinkle with Parmesan cheese and fresh parsley. Serve warm.
Nutrition Information
Estimated per serving, based on 8 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 400–520 kcal |
| Protein | 27–35 g |
| Carbohydrates | 38–48 g |
| Total fat | 14–22 g |
| Saturated fat | 6–10 g |
| Fiber | 2–3 g |
| Sugar | 3–6 g |
| Sodium | 750–1,200 mg |
Nutrition varies according to the ham, soup, broth, cheese, and pasta brands.
Nut & Allergen Information
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Peanuts and tree nuts: No nuts are intentionally included.
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Dairy: Contains cheddar cheese, sour cream, butter, and optional Parmesan.
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Wheat/gluten: Regular bowtie pasta and many cream soups contain wheat.
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Soy: Some packaged soups, ham, and seasonings may contain soy.
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Other allergens: Check packaged ingredients for additional allergens and cross-contact warnings.
Nut-free note: Although this recipe does not call for nuts, always check product labels and manufacturing warnings if serving someone with a nut allergy.
Q/S — Questions & Tips
Q: Can I use rotisserie chicken?
Yes! Rotisserie chicken is an excellent shortcut. Remove the skin and bones and shred the meat before adding it.
Q: Can I use turkey instead of chicken?
Yes. Cooked leftover turkey works very well in this creamy pasta.
Q: Can I use a different pasta?
Absolutely. Penne, rotini, shells, and elbow macaroni are great alternatives.
Q: Can I cook the dry pasta directly in the slow cooker?
It is better to cook pasta separately. Dry pasta can absorb too much liquid and become mushy during long slow cooking.
Q: Can I add vegetables?
Yes! Add peas, broccoli, mushrooms, or spinach. Cooked vegetables can be stirred in near the end.
Q: How can I make the sauce extra creamy?
Add an extra ¼ cup sour cream or a little cream cheese. Stir until completely smooth.
Q: How do I store leftovers?
Refrigerate within 2 hours in an airtight container and consume within 3–4 days. Reheat thoroughly, adding a splash of broth or milk to loosen the sauce.
Q: Can I freeze this recipe?
Freezing is possible, but creamy sauces may separate and cooked pasta may soften. For the best results, freeze the chicken mixture separately and prepare fresh pasta when serving.
Chef’s tip: Cook the bowtie pasta just until al dente and add it at the very end. This keeps the pasta firm and helps the creamy chicken and ham sauce cling to every piece.