1 pound boneless, skinless chicken breasts
8 ounces dry cavatelli pasta
6 ounces goat cheese, softened and crumbled
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons oil from the sun-dried tomato jar (optional but recommended)
2 teaspoons fresh thyme leaves, plus extra for serving
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for a gentle heat)
2 tablespoons grated Parmesan cheese (optional, for serving)
Ingredients for goat cheese chicken cavatelli on kitchen counter
Ingredients for goat cheese chicken cavatelli on kitchen counter
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with cooking spray to help prevent sticking.
Lay the raw chicken breasts in an even layer on the bottom of the slow cooker. Season lightly with a pinch of salt and pepper if desired.
Scatter the dry cavatelli pasta evenly around and over the chicken, letting it settle into the spaces between the pieces of chicken. The pasta should be uncooked at this point.
Dry cavatelli and chicken layered in slow cooker
Dry cavatelli and chicken layered in slow cooker
In a medium mixing bowl, make the 1 mixture: add the crumbled goat cheese, chicken broth, white wine, chopped sun-dried tomatoes, sun-dried tomato oil (if using), fresh thyme leaves, minced garlic, 1/2 teaspoon kosher salt, black pepper, and crushed red pepper flakes. Stir well until the goat cheese is mostly smooth and the liquid is evenly combined with the herbs and tomatoes. It will look a bit lumpy but pourable.
Holding the bowl over the slow cooker, slowly pour this 1 mixture over the raw chicken and cavatelli, making sure to cover the pasta as much as possible so it can cook evenly in the sauce.
Goat cheese sauce being poured into slow cooker
Goat cheese sauce being poured into slow cooker
Use the back of a spoon to gently press any exposed pasta down into the liquid, but do not stir everything together; keep the chicken mostly on the bottom so it cooks through properly.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the chicken is cooked through (reaching 165°F in the center) and the cavatelli is tender. Check once around the 3-hour mark; if some pasta is sitting dry on top, gently push it into the sauce and replace the lid.
