This slow cooker creamy butternut squash chicken rigatoni is the kind of cozy winter dish that quietly takes care of dinner while you get on with your day. Everything hinges on one silky mixture—made from butternut squash purée, heavy cream, chicken broth, sage, and nutmeg—that you simply pour over raw chicken breasts and dry rigatoni in the slow cooker. The flavors nod to classic Italian cream sauces with a Midwestern comfort-food heart: rich, gently sweet from the squash, and warmly aromatic from the sage and nutmeg. It’s a practical, one-pot meal with just enough polish to feel special on a weeknight.
Serve this creamy butternut squash chicken rigatoni straight from the slow cooker with a shower of freshly grated Parmesan and a sprinkle of chopped fresh parsley or extra sage. A simple green salad with a bright vinaigrette helps cut through the richness, and warm crusty bread or garlic toast is perfect for catching the extra sauce. For drinks, try a crisp white wine like Pinot Grigio or a light, malty beer; sparkling water with lemon works nicely if you’re keeping it non-alcoholic.
Slow Cooker Creamy Butternut Squash Chicken Rigatoni
Servings: 6
Ingredients
1 1/2 cups canned or packaged butternut squash purée
1 1/2 cups low-sodium chicken broth
1 cup heavy cream
1/2 cup finely grated Parmesan cheese, plus more for serving
2 teaspoons dried rubbed sage (or 1 tablespoon finely chopped fresh sage)
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons kosher salt, plus more to taste
1/2 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
1/2 cup water (optional, for adjusting sauce thickness as needed)
Chopped fresh parsley or extra chopped fresh sage, for garnish (optional)
Directions
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