Slow Cooker Creamy Butternut Squash Chicken Rigatoni
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 boneless skinless chicken breasts (or thighs)
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 oz rigatoni pasta
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- Fresh parsley (optional for garnish)
Instructions
1. Prepare the slow cooker
Place the chicken, butternut squash, onion, garlic, chicken broth, olive oil, salt, pepper, and Italian seasoning into the slow cooker.
2. Cook
Cover and cook:
- LOW: 6–7 hours
- HIGH: 3–4 hours
The chicken should become very tender and easy to shred.
3. Shred the chicken
Remove the chicken from the slow cooker and shred it with two forks. Return it to the pot.
4. Make the creamy sauce
Stir in the heavy cream, butter, and Parmesan cheese.
Mix well until the sauce becomes creamy.
5. Cook the pasta
Cook the rigatoni in salted boiling water according to package instructions. Drain.
6. Combine
Add the cooked rigatoni to the slow cooker and stir until the pasta is coated in the creamy butternut squash sauce.
7. Serve
Top with extra Parmesan and chopped parsley.
Result:
Creamy, comforting pasta with tender chicken and slightly sweet butternut squash — perfect for a cozy dinner.