Directions
Lightly grease the insert of a 5- to 7-quart slow cooker with a thin film of butter or nonstick spray to help prevent the pasta from sticking.
Spread the dry cavatappi evenly in the bottom of the slow cooker. This will allow the pasta to cook directly in the sauce and absorb its flavor.
Lay the raw chicken breasts in a single layer directly over the cavatappi. It’s fine if they overlap slightly, but try to keep them mostly in one layer so they cook evenly.
In a medium mixing bowl, prepare the 1 mixture that will flavor the entire dish: whisk together the chicken stock, heavy cream, crumbled gorgonzola, finely crushed walnuts, chopped fresh rosemary, minced garlic, kosher salt, black pepper, and crushed red pepper flakes (if using). Whisk until the cheese begins to break down and the mixture looks mostly smooth, with small bits of cheese and walnut still visible.
Pour this 1 mixture evenly over the raw chicken breasts and dry cavatappi in the slow cooker, making sure the liquid seeps down to cover most of the pasta. Use a spoon to gently press down any exposed noodles so they are moistened by the sauce.
Dot the top of the chicken and sauce with the small pieces of butter. Cover the slow cooker with the lid.
Cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the pasta is tender but not mushy. Avoid lifting the lid frequently, as this releases heat and can lengthen the cooking time.
Once the chicken is done, use two forks to shred it directly in the slow cooker into bite-size pieces, or transfer the breasts to a cutting board, slice or cube them, and return them to the pot. Stir well so the chicken, pasta, and sauce are evenly combined.
If the sauce looks a bit thin, let the mixture sit uncovered on the WARM setting for 5 to 10 minutes, stirring occasionally; the pasta will continue to absorb some of the liquid. If it looks too thick, stir in a splash or two of additional warm chicken stock or cream until it reaches your preferred consistency.
Stir in the grated Parmesan cheese, if using, for extra richness and to help thicken the sauce slightly. Taste and adjust seasoning with additional salt and pepper as needed.
Serve hot, topped with extra crushed walnuts, a few crumbles of gorgonzola, and a sprinkle of fresh parsley or rosemary, if desired. Ladle into warm bowls and enjoy immediately for the best texture.
