Slow Cooker Creamy Butternut Squash Chicken Rigatoni
If you love easy slow cooker pasta recipes that feel comforting, creamy, and perfect for chilly evenings, this Slow Cooker Creamy Butternut Squash Chicken Rigatoni will quickly become a favorite. Made with tender chicken breasts, rigatoni pasta, and a silky butternut squash cream sauce, this cozy crockpot dinner delivers rich flavor with minimal effort.
Everything comes together with one simple pour-over mixture a blend of butternut squash purée, chicken broth, Parmesan, warm sage, and nutmeg creating a creamy Italian-inspired sauce with classic comfort-food vibes. Just layer the ingredients, let the slow cooker work its magic, and come back to a hearty winter meal the whole family will crave.
Perfect for busy weeknights, meal prep, or relaxing weekends, this creamy chicken rigatoni recipe is satisfying, simple, and incredibly flavorful.
Why You’ll Love This Slow Cooker Chicken Rigatoni:
True dump-and-go slow cooker recipe Minimal prep and no complicated steps.
Cozy winter comfort food Creamy texture with warm sage and nutmeg flavors.
One-pot family dinner Chicken, pasta, and sauce cook together for easy cleanup.
Balanced richness Butternut squash adds natural sweetness and velvety texture.
Great for meal prep Leftovers reheat beautifully with extra broth or water.
Customizable Easy to add spinach, kale, broccoli, or peas for extra veggies.
Ingredients:
1 1/2 cups butternut squash purée
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
2 teaspoons dried sage (or 1 tablespoon fresh sage)
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 pound boneless skinless chicken breasts
12 ounces dry rigatoni pasta
1 small yellow onion, thinly sliced
2 cloves garlic, minced
Up to 1/2 cup water (optional)
Fresh parsley or sage for garnish
Directions:
Prepare the creamy butternut squash sauce
In a large bowl, whisk together squash purée, chicken broth, heavy cream, Parmesan, sage, nutmeg, garlic powder, onion powder, salt, pepper, and olive oil until smooth.
Layer the slow cooker
Lightly grease the slow cooker insert. Add chicken breasts in a single layer, then scatter onions and minced garlic over the top.
Add pasta and sauce
Spread dry rigatoni over the chicken without stirring. Slowly pour the creamy squash mixture over everything, pressing pasta down so it’s mostly submerged. Add water if needed.
Cook until tender
Cook on LOW for 3 1/2–4 1/2 hours or HIGH for 2–2 1/2 hours, until chicken reaches 165°F and pasta is tender.
Finish the dish
Shred or slice the chicken directly in the slow cooker and gently stir into the creamy sauce. Adjust consistency with extra broth if needed.
Rest and serve
Let sit for 5 minutes to thicken, then serve hot with extra Parmesan and fresh herbs.
Serving Suggestions:
This creamy slow cooker chicken pasta pairs perfectly with:
Crisp green salad with lemon vinaigrette
Garlic toast or crusty bread
Variations & Tips:
Swap half the heavy cream for milk or half-and-half for a lighter version.
Boneless chicken thighs work beautifully for extra tenderness.
Stir in spinach or kale during the last 10–15 minutes for added greens.
Add smoked paprika for a deeper, slightly smoky flavor.
Leftovers thicken as they sit simply add broth when reheating.
