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4 boneless, skinless chicken breasts (about 2 lbs)
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12 oz rigatoni pasta, uncooked
For Serving:
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½ cup freshly grated Parmesan cheese
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Fresh parsley or sage, chopped
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Extra Parmesan for topping
The Method: Mix, Pour, Cook, Devour
Step 1: Make the Sauce
In a medium bowl, whisk together:
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Butternut squash purée
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Heavy cream
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Chicken broth
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Sage
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Nutmeg
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Salt
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Pepper
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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:
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LOW for 4-5 hours
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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.
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