Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 8 oz diced turkey bacon
  • 3 cloves minced garlic
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 3 large eggs
  • 1 cup freshly grated Parmesan cheese
  • ¼ cup plain Greek yogurt
  • 1 lb whole grain penne pasta
  • fresh parsley

Instructions:

  1. Place the chicken thighs, diced turkey bacon, minced garlic, smoked paprika, salt, and pepper into the slow cooker, ensuring the chicken is arranged in a single layer.
  2. Set the slow cooker to Low for 6 hours (or High for 3 hours) until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
  3. About 30 minutes before the chicken is finished, boil a large pot of salted water and cook the penne pasta until al dente.
  4. Before draining the pasta, reserve 1 cup of the starchy pasta water, then drain the pasta.
  5. In a stainless steel mixing bowl, whisk together the eggs, Parmesan cheese, and Greek yogurt until the mixture is smooth.
  6. Turn off the slow cooker and stir the cooked penne into the chicken and bacon mixture.
  7. Slowly whisk 2-3 tablespoons of the hot reserved pasta water into the egg mixture to temper it.
  8. Pour the tempered sauce over the pasta and chicken, stirring constantly for 2 minutes so the residual heat thickens the sauce into a velvety glaze without scrambling the eggs.
  9. Garnish with fresh parsley and serve.