Here’s a tasty, easy recipe for Slow Cooker Chicken Rigatoni—creamy, cheesy, and perfect for a hands-off dinner! 🍝🐔
🥘 Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 jar (24 oz) marinara sauce
- 2 cups chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 12 oz (340 g) rigatoni pasta (uncooked)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
🥄 Instructions
- Prepare the slow cooker
Place chicken, marinara sauce, chicken broth, garlic powder, Italian seasoning, salt, and pepper in the slow cooker. - Cook chicken
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender. - Shred chicken
Remove the chicken, shred with two forks, and return it to the slow cooker. - Add pasta
Stir in uncooked rigatoni, making sure it’s submerged in the sauce. Cover and cook on high for 30–40 minutes, or until pasta is tender. - Add cheese
Stir in mozzarella and Parmesan until melted and creamy. - Serve
Garnish with fresh basil or parsley. Serve hot!
✨ Tips
- For a creamier version, stir in ½ cup heavy cream or cream cheese when adding the pasta.
- Avoid overcooking the pasta—check a few minutes early to get perfect texture.
- You can swap rigatoni for penne or ziti if you prefer.
If you want, I can also give a shortcut version with frozen chicken and instant pasta that makes it ready in under an hour. Do you want me to do that?
