Slow Cooker Rigatoni Chicken Alfredo

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As the chicken slowly cooks in a bath of heavy cream, butter, and broth, the meat turns tender enough to shred with a fork. The sauce, enriched by cream cheese and Parmesan, thickens into a clingy sauce for the rigatoni. The pasta takes on the flavors of garlic, Italian herbs, and chicken stock—and you get to tell ‘em it took all day! (True, but you were probably reading a book the whole time it cooked, right?)

Serve it straight from the pot, hot and creamy, with a scattering of parsley or dried chives if you like.

Steps + Photos to make this recipe for Slow Cooker Rigatoni Chicken Alfredo

Step 1:

Place the chicken breast tenders into the slow cooker. Slowly pour in the heavy cream and chicken broth, then add the butter, cubed cream cheese, Italian seasoning, garlic powder, salt and pepper.

Step 2:

Cover and cook on high (3 hours) or low for 5 hours, until the chicken is done.

Step 3:

Remove the chicken to a plate or large bowl and shred with forks. Set aside.

Step 4:

Carefully whisk the sauce until smooth (it’s hot so be careful not to splash). Stir in the uncooked rigatoni and Parmesan cheese. Cover again and cook on high for 30 minutes, or until pasta is just tender. Taste and add more time if you like a softer pasta.

Step 5:

Serve hot, and garnish with fresh parsley, if desired. A sprinkle of dried chives would work too.

Tools & Equipment

• Large slow cooker (6 qt recommended)
• Whisk
• Tongs or two forks for shredding
• Measuring cups and spoons
• Grater for Parmesan (if using fresh)

Tips for Success

• Check the pasta after 20 minutes, then every 5 minutes until done. Rigatoni can quickly go from al dente to overcooked.
• If you can’t find rigatoni, you can use another kind of dense pasta, like a ziti, penne or tortiglioni. You could even break up lasagna noodles for this dish. Just taste test after 20 minutes at the last cooking step so it doesn’t turn mushy.
• If the sauce thickens more than you prefer, stir in a splash of extra heavy cream just before serving.
• I like low-sodium broth so that I can control the salt levels better but use what you have on hand.
• For the best texture, shred the chicken just before adding the pasta.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

Slow Cooker Rigatoni Chicken Alfredo

Rigatoni pasta, chicken, and Parmesan cook together in a creamy Alfredo sauce right in the slow cooker so you can set it and forget it until dinnertime.

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Total Time 6 hours hrs 50 minutes mins

Course Main Dish

Cuisine American

Servings 8 servings

Ingredients

  

1x2x3x

• 2 to 2 ½ lb boneless skinless raw chicken breast tenders (or thin-sliced chicken breasts)
• 2 c heavy cream
• 1 ½ c chicken broth or stock low sodium recommended
• ¼ c butter sliced (unsalted recommended)
• 8 oz cream cheese cubed
• ½ t Italian seasoning
• ½ t salt
• ¼ t black pepper
• ¼ t garlic powder
• 1 lb uncooked rigatoni pasta
• ½ c freshly grated Parmesan cheese
• Optional: chopped fresh parsley for garnish

Instructions

 

• Place chicken meat in a large slow-cooker. Slowly add in the heavy cream and chicken broth. Add butter, cream cheese, Italian seasoning, salt, pepper, and garlic powder.
• Cover and cook on high for 3 hours or low for 5 hours, until chicken is cooked through and tender.
• Remove chicken and place on a plate. Whisk the sauce in the slow cooker until smooth. Shred chicken with forks and return to the slow cooker.
• Stir in rigatoni and Parmesan. Cover and cook on high for 30 minutes, checking after 20 minutes, until pasta is just tender.
• Serve hot with parsley if desired.

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The bottom line

This slow cooker chicken Alfredo proves that comfort food doesn’t require constant tending. The chicken melts into the sauce, the rigatoni cooks right in the pot, and the Parmesan ties it together with nutty depth. It’s hearty enough for a weeknight dinner but adaptable enough for guests. Make it once, and it’s likely to become part of your regular slow cooker rotation.