1 (15 oz) can butternut squash purée (or 1½ cups homemade)
1 cup heavy cream
1 cup chicken broth
1 tablespoon dried sage (or 2 tablespoons fresh, chopped)
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced
For the Slow Cooker:
4 boneless, skinless chicken breasts (about 2 lbs)
12 oz rigatoni pasta, uncooked
For Serving:
½ cup freshly grated Parmesan cheese
Fresh parsley or sage, chopped
Extra Parmesan for topping
The Method: Mix, Pour, Cook, Devour
Step 1: Make the Sauce
In a medium bowl, whisk together:
Butternut squash purée
Heavy cream
Chicken broth
Sage
Nutmeg
Salt
Pepper
Garlic
Whisk until smooth.
Step 2: Layer in Slow Cooker
Place chicken breasts in the bottom of your 6-quart slow cooker in a single layer. Pour the sauce mixture over the chicken.
Step 3: Add Pasta
Sprinkle uncooked rigatoni over the sauce. Do not stir—the pasta will cook as it sits.
Step 4: Cook
Cover and cook on:
LOW for 4-5 hours
HIGH for 2½-3 hours
Step 5: Shred and Stir
About 15 minutes before serving, remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir everything together. The pasta should be tender and the sauce thick and creamy.
Step 6: Add Cheese
Stir in Parmesan cheese until melted and incorporated.
Step 7: Serve
Ladle into bowls. Garnish with fresh parsley or sage and extra Parmesan.
Pro-Tips for Slow Cooker Success
1. Don’t Stir Before Cooking
The pasta needs to stay on top to cook evenly. Stirring too early can cause it to stick or cook unevenly.
2. Use Butternut Squash Purée
Canned squash purée (not pie filling) makes this recipe quick and easy. Look for it near other canned vegetables.
3. Fresh vs. Dried Sage
Fresh sage adds a brighter flavor, but dried works beautifully. If using fresh, chop it finely.
4. Check Pasta Doneness
Different slow cookers vary. If the pasta isn’t tender at the minimum cooking time, cover and cook 15-30 minutes more.
5. Add Liquid If Needed
If the sauce seems too thick, stir in a splash of warm broth or milk before serving.
6. Make It Your Own
See variations below—this recipe is endlessly adaptable.
Endless Variations
Add Spinach:
Stir in 2 cups fresh spinach during the last 15 minutes. It will wilt beautifully.
Add Mushrooms:
Sauté 8 oz sliced mushrooms and add with the chicken.
Use Chicken Thighs:
Boneless, skinless thighs work beautifully and stay extra juicy.
Add Bacon:
Crumble ½ cup cooked bacon over the top before serving.
Spicy Version:
Add ½ teaspoon red pepper flakes to the sauce.
Add Sun-Dried Tomatoes:
Stir in ½ cup chopped sun-dried tomatoes with the sauce.
Gluten-Free:
Use gluten-free rigatoni or your favorite GF pasta.
Vegan:
Use plant-based chicken, coconut milk instead of cream, and vegan Parmesan.
What to Serve With It
Simple green salad – With bright vinaigrette to cut through the richness
Warm crusty bread or garlic toast – Essential for sopping up extra sauce
Roasted vegetables – Asparagus, broccoli, or green beans
Crisp white wine – Pinot Grigio or Sauvignon Blanc
Light, malty beer – Pairs beautifully with the creamy sauce
Sparkling water with lemon – For a non-alcoholic option
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The sauce will thicken as it sits.
Reheating:
Stovetop: Gently warm with a splash of broth or milk.
Microwave: Individual portions, 1-2 minutes.
Slow cooker: Reheat on LOW for 1-2 hours.
Freezer:
This dish freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently.
Your Creamy Pasta Questions, Answered
Can I use fresh butternut squash?
Yes! Roast or steam 2 cups of cubed squash until tender, then purée. You’ll need about 1½ cups purée.
Can I use a different pasta?
Yes! Penne, ziti, or shells all work beautifully.
My pasta is undercooked. What went wrong?
Either not enough liquid or not enough cooking time. Add ¼ cup more broth next time and cook longer.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs are even more forgiving and stay juicier.
Can I add vegetables?
Yes! Add mushrooms, spinach, or roasted red peppers.
Can I make this dairy-free?
Use full-fat coconut milk instead of cream and dairy-free Parmesan.
This Slow Cooker Creamy Butternut Squash Chicken Rigatoni is proof that the best winter dishes are often the simplest. With a velvety sauce, tender chicken, and perfectly cooked pasta, it’s the kind of meal that warms you from the inside out.
Make it for a busy weeknight. Make it for a cozy Sunday supper. Make it just because you deserve something creamy, comforting, and absolutely delicious.
Now I’d love to hear from you! Did you add spinach? Make it spicy? Share your creations and questions in the comments below. And if this dish brings a little creamy comfort to your table, please pass the recipe along to someone who needs it
