Slow Cooker Creamy Butternut Squash Chicken Rigatoni
This Slow Cooker Creamy Butternut Squash Chicken Rigatoni blends the earthy sweetness of butternut squash with tender chicken, Italian herbs, and a velvety Parmesan-infused sauce—all finished with al dente rigatoni for a hearty, autumn-inspired meal. The squash melts into the broth as it cooks, creating a naturally creamy, nutrient-rich base without heavy cream.
It’s comfort food with a wholesome twist—ready with minimal hands-on time.
Why You’ll Love This Recipe
- 🎃 Naturally creamy from butternut squash—no heavy cream needed!
- ⏱️ 15 minutes prep, then walk away
- 💛 One dish (plus pasta pot) = easy cleanup
- 💸 Costs under $12—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF pasta)
Ingredients You’ll Need
(6-quart slow cooker)
For the Slow Cooker Base:
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs
- 3 cups cubed butternut squash (peeled, ½-inch cubes; ~1 small squash)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups (480ml) low-sodium chicken broth
- 1 tsp dried thyme
- ½ tsp dried sage (or 1 tsp fresh)
- ¼ tsp nutmeg (optional but lovely)
- Salt & black pepper to taste
To Finish:
- 12 oz (340g) rigatoni pasta, cooked al dente
- ½ cup (120ml) heavy cream or full-fat coconut milk
- ¾ cup (75g) freshly grated Parmesan cheese
- 2 tbsp butter (optional, for richness)
- Fresh parsley or sage, chopped (for garnish.
Step-by-Step Instructions (Creamy, Savory, Foolproof)
1. Layer in Slow Cooker
- Place chicken, butternut squash, onion, and garlic in the slow cooker.
- Pour in chicken broth; sprinkle with thyme, sage, nutmeg, salt, and pepper.
2. Cook to Perfection
- Cover and cook:
- LOW: 5–6 hours
- HIGH: 3–4 hours
- Chicken should shred easily; squash should be very soft.
3. Shred & Blend (Optional for Extra Creaminess)
- Remove chicken; shred and return to pot.
- For ultra-smooth sauce: Use an immersion blender to partially blend the squash into the broth (leave some texture).
4. Finish the Sauce
- Stir in heavy cream, Parmesan, and butter until melted and glossy.
- Taste and adjust seasoning.
5. Combine & Serve
- Add cooked rigatoni to the slow cooker; stir gently to coat.
- Let sit 5 minutes to absorb flavor.
- Garnish with fresh herbs and extra Parmesan.
Serving Suggestions
- 🥖 With garlic bread or crusty rolls for dipping
- 🥗 Side salad: Arugula with lemon vinaigrette
- 🍷 Wine pairing: Pinot Grigio or light Chardonnay
Make-Ahead & Storage Tips
- Fridge: Keeps up to 3 days—pasta will absorb sauce; add broth when reheating.
- Freeze: Freeze base (without pasta/cream) up to 2 months. Thaw, reheat, then finish with fresh pasta and dairy.
- Prep ahead: Cube squash; store in fridge up to 2 days.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF rigatoni (like Barilla or Jovial).
A: Yes! Use GF rigatoni (like Barilla or Jovial).
Q: Dairy-free?
A: Use coconut milk and nutritional yeast instead of cream/Parmesan.
A: Use coconut milk and nutritional yeast instead of cream/Parmesan.
Q: Can I use frozen squash?
A: Yes—but thaw and drain well to avoid watery sauce.
A: Yes—but thaw and drain well to avoid watery sauce.
Q: Too thick?
A: Stir in more broth or water, ¼ cup at a time.
A: Stir in more broth or water, ¼ cup at a time.
❤️ The Heart of the Dish
This isn’t just dinner—it’s a bowl of seasonal warmth. It honors the humble squash, transforms simple chicken into something special, and proves that comfort food can be both nourishing and deeply satisfying.
So layer that squash, toss in that chicken, and trust the slow cooker. Because the best meals aren’t complicated—they’re creamy, cozy, and made with love.
