How to Cook Tagliatelle Nests in the Slow Cooker
Stir the condensed mushroom soup and chicken broth together before adding the pasta. Set the dry nests in the sauce and press them down gently until they’re mostly submerged. Start checking at 2½ hours. Once the nests soften enough to loosen, gently separate the ribbons with tongs so the strands in the middle cook evenly.
How to Finish the Creamy Sauce
When the pasta is tender, stir in the Parmesan and the hot shredded chicken. Cover for 5 to 10 minutes so the cheese melts and the sauce settles around the noodles. Serve with a green salad or steamed broccoli if you’d like a side.
5-Ingredient Slow Cooker Tagliatelle Supper Recipe Card
Tagliatelle ribbons and shredded chicken in a creamy mushroom-Parmesan sauce.
- Prep time — About 10 minutes
- Slow cooker time — 2½ to 3½ hours on LOW
- Finishing time — 5 to 10 minutes
- Servings — 6
Ingredients
- 12 ounces dry tagliatelle nests
- 2 cups cooked shredded chicken
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 3 cups low-sodium chicken broth
- 1 cup grated Parmesan cheese
Instructions
- Lightly coat the inside of a 6-quart slow cooker with nonstick spray or a thin layer of oil. Stir together the condensed soup and chicken broth in the insert until evenly combined.
- Nestle the dry tagliatelle into the sauce and gently press the nests down until mostly submerged.
- Cover and cook on LOW for 2½ to 3½ hours. Begin checking at 2½ hours, gently separating softened nests with tongs as needed. Cook until the pasta is tender and the remaining sauce coats the noodles.
- As the pasta finishes, reheat the cooked shredded chicken in the microwave or in a covered skillet until it reaches 165°F (74°C).
- Stir the hot chicken and Parmesan into the pasta. Cover for 5 to 10 minutes, then give the pasta a final gentle stir and serve hot.