When comfort food meets wholesome ingredients, you get Slow Cooker Creamy Butternut Squash Chicken Rigatoni — a rich, velvety pasta dish that feels indulgent while still delivering natural sweetness and depth from roasted squash. This recipe transforms simple pantry staples into a restaurant-worthy meal, all with the ease of slow cooking.
The magic lies in how the butternut squash slowly breaks down into a silky sauce, blending with tender chicken, savory herbs, and perfectly cooked rigatoni. The result is a creamy, golden pasta that’s hearty enough for family dinners yet impressive enough for guests.
Why This Recipe Stands Out
Naturally creamy sauce: The butternut squash creates a thick, luscious texture without needing heavy amounts of cream.
Set-it-and-forget-it cooking: The slow cooker builds flavor while you focus on your day.
Balanced flavor profile: Sweet squash, savory chicken, garlic, and Parmesan create depth and warmth.
Perfect for meal prep: It reheats beautifully for next-day lunches.
Ingredients You’ll Need
1 ½ pounds boneless, skinless chicken breasts or thighs
3 cups butternut squash (peeled and cubed)
3 cups low-sodium chicken broth
3 cloves garlic (minced)
1 small onion (finely chopped)
1 teaspoon dried thyme
1 teaspoon Italian seasoning
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ cup heavy cream or half-and-half
½ cup grated Parmesan cheese
12 ounces rigatoni pasta
2 tablespoons olive oil
Optional: fresh spinach, red pepper flakes, fresh parsley
Step-by-Step Instructions
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