A high-protein, reduced-fat BBQ chicken pasta dish made easily in a crockpot, featuring tender shredded chicken mixed with cavatappi pasta, a creamy cheesy sauce, and a savory BBQ flavor.
Add chicken, BBQ sauce, 2 cups bone broth, garlic powder, paprika, salt & pepper to the crockpot. Cook LOW 6–7 hrs or HIGH 3–4 hrs, until chicken shreds easily. Shred chicken directly in the crockpot. Stir in dry pasta, making sure it’s fully submerged. Cover and cook on HIGH 30–40 minutes, stirring once halfway. Pasta should be just tender and saucy (not dry). Turn crockpot to WARM. Stir in cream cheese, cheddar, and Greek yogurt until fully melted and creamy. Let sit 5–10 minutes to thicken. If you’re going to freeze - make sure you fully cool down the recipe prior to adding in the freezer. To reheat, throw in the microwave for a few minutes stirring halfway.
