Slow Cooker Creamy Butternut Squash Chicken Rigatoni (Cozy Fall Comfort Food)
If you’re searching for a creamy slow cooker pasta dish that feels warm, hearty, and perfectly suited for the colder months, this Slow Cooker Creamy Butternut Squash Chicken Rigatoni deserves a spot at the top of your list. Tender shredded chicken, thick rigatoni pasta, and a velvety butternut squash cream sauce all come together effortlessly in a single crockpot — making it one of those rare meals that’s as impressive as it is easy.
The flavor profile is rich yet well-balanced, with earthy sage, a whisper of nutmeg, and savory Parmesan all working in harmony with the natural sweetness of the squash. It’s hearty enough to satisfy the whole family, yet refined enough to feel special. And on a busy weeknight, there’s nothing better than knowing dinner is essentially taking care of itself.
Why You’ll Love This Recipe
This is a true one-pot slow cooker meal, which means minimal prep, minimal cleanup, and maximum flavor. The sauce is creamy without being overly heavy, and the fall-inspired ingredients — butternut squash, sage, nutmeg — give it a depth of flavor that goes far beyond what you’d expect from a weeknight dinner. It’s family-friendly, scales up easily, and the leftovers are arguably even better the next day.
Ingredients
- 1½ cups canned or packaged butternut squash purée
- 1½ cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus extra for serving
- 2 teaspoons dried rubbed sage (or 1 tablespoon fresh sage, finely chopped)
- ¼ teaspoon ground nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1¼ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 12 ounces dry rigatoni pasta
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup water (optional, for thinning the sauce)
- Fresh parsley or chopped sage for garnish (optional)
