Ingredients
1 pound boneless, skinless chicken breasts (about 3–4 small breasts)
12 ounces dry rigatoni pasta
1 1/2 cups low-sodium chicken stock
8 ounces cream cheese, softened and cut into cubes
2 cups shredded sharp cheddar cheese, divided (about 8 ounces)
6 slices thick-cut bacon, cooked crispy and crumbled (about 1/2 cup)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup milk or half-and-half (to thin the sauce at the end, as needed)
2 tablespoons chopped fresh parsley or green onions (optional, for serving)
Directions
Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel–lined plate to drain and cool, then crumble or chop into small pieces. Set aside. You can do this earlier in the day if it’s easier.
Prepare the slow cooker base: Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup. Lay the raw chicken breasts in a single layer on the bottom of the slow cooker.
Add the rigatoni: Pour the dry rigatoni evenly around and over the chicken breasts, trying to spread it out so the pasta isn’t piled too high in just one spot.
Make the 1 mixture: In a large mixing bowl, whisk together the chicken stock, cream cheese cubes, 1 1/2 cups of the shredded sharp cheddar (reserve the remaining 1/2 cup for later), crumbled crispy bacon, smoked paprika, garlic powder, onion powder, salt, and black pepper. It won’t be completely smooth because of the cream cheese and bacon, but make sure everything is well combined.
Pour the mixture over the chicken and pasta: Holding the bowl with both hands, slowly pour this one cheesy bacon mixture evenly over the raw chicken breasts and rigatoni in the slow cooker, making sure to cover as much of the pasta and chicken as you can. Use a spatula to scrape out every last bit of sauce from the bowl.
Gently press and level: Use the back of a spoon or spatula to gently press down on the pasta so it’s mostly submerged in the sauce. Don’t worry if a few pieces stick up; they’ll soften as it cooks.
Slow cook: Cover the slow cooker with the lid. Cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is cooked through (165°F internal temperature) and the pasta is tender. Every slow cooker runs a little differently, so start checking for doneness at the earlier time.