Here’s a comforting Slow Cooker Chicken Rigatoni recipe that’s creamy, cheesy, and effortless. 🍗🍝🧀
Ingredients
- 450 g Rigatoni, uncooked
- 500 g Chicken Breast or thighs, cut into bite-sized pieces
- 1 jar (about 24 oz) Marinara Sauce
- 1 cup Chicken Broth
- 1 small Onion, diced
- 3 cloves Garlic, minced
- 1 tsp Italian Seasoning
- ½ tsp Red Pepper Flakes (optional)
- ½ cup Heavy Cream or half-and-half
- 1 cup Mozzarella Cheese, shredded
- ¼ cup Parmesan Cheese, grated
- Salt & Black Pepper to taste
- Fresh Basil or parsley for garnish
Instructions
- Prepare the slow cooker
Spray the slow cooker with nonstick spray. Add chicken, onion, garlic, marinara sauce, chicken broth, Italian seasoning, and red pepper flakes. - Cook the chicken
Cover and cook on Low for 4–5 hours (or High for 2–3 hours) until the chicken is fully cooked. - Add rigatoni
Stir in uncooked rigatoni, making sure the pasta is submerged in the sauce. Cook on High for 25–30 minutes, stirring occasionally, until pasta is tender. - Finish creamy
Stir in heavy cream, mozzarella, and parmesan cheese. Mix until melted and creamy. Adjust salt and pepper. - Serve
Garnish with fresh basil or parsley. Serve hot.
Tips
- For extra flavor, sauté the onion and garlic in a little olive oil before adding to the slow cooker.
- Add spinach or mushrooms in the last 15 minutes for a veggie boost.
- Leftovers taste great the next day — just reheat gently.
If you want, I can also make a one-pot stove-top version that’s ready in under 30 minutes. Do you want me to do that?
