For a lighter version, swap half of the heavy cream for whole milk or half-and-half; the sauce will be a bit less rich but still pleasantly creamy. If you prefer thigh meat, boneless, skinless chicken thighs work beautifully and stay very tender—just keep the total weight around 1 pound and check for doneness. To add more vegetables, stir in 2 cups of baby spinach or chopped kale during the last 15 minutes of cooking on LOW (or last 5–10 minutes on HIGH); the greens will wilt into the sauce without becoming mushy. You can also tuck 1 to 2 cups of small broccoli florets or frozen peas around the chicken before adding the pasta for extra color and texture. For a smokier profile, add 1/4 teaspoon smoked paprika to the sauce mixture. If you enjoy a stronger sage note, finish the dish with a drizzle of sage-infused brown butter: quickly brown 2 tablespoons butter with a few fresh sage leaves in a small pan and pour over the pasta just before serving. Leftovers reheat well with a splash of water or broth to loosen the sauce; the pasta will continue to absorb liquid, so don’t hesitate to add more as you warm it on the stovetop or in the microwave.
Pour this 1 mixture over raw chicken breasts into a slow cooker for a cozy winter dish you’ll crave on repeat
