Ingredients (Serves 4–6)
- 4 boneless, skinless chicken breasts
- 2 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 2 tsp Italian seasoning
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 12 oz rigatoni (uncooked)
- 2 cups baby spinach (optional, for color and greens)
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker: Spray the insert with cooking spray or a little oil.
- Layer the base: Place raw chicken breasts in the slow cooker. Scatter diced onion, garlic, and cubed butternut squash around the chicken.
- Mix the creamy pour-over: In a bowl, whisk together chicken broth, heavy cream, parmesan, Italian seasoning, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is cooked through and tender.
- Add rigatoni: About 30–40 minutes before serving, stir in the uncooked rigatoni. Make sure the pasta is mostly submerged in the liquid. Cover and continue cooking until the rigatoni is tender (check pasta packaging for exact timing).
- Finish with greens: Stir in baby spinach just before serving; it will wilt in the residual heat.
- Serve: Scoop the creamy rigatoni and chicken into bowls. Garnish with extra parmesan and fresh parsley.
Tips for Maximum Comfort
- Butternut squash shortcut: Use frozen cubes to save prep time—they soften beautifully in the slow cooker.
- Cheese boost: Stir in a little mascarpone or cream cheese at the end for an ultra-silky sauce.
- Make-ahead: Assemble everything in the slow cooker insert the night before, cover, and refrigerate. Cook the next day.
This dish is cozy, creamy, and perfect for winter—you literally pour the creamy mixture over raw ingredients and let the slow cooker turn it into a creamy, comforting, one-pot dinner.