Slow cooker chicken Alfredo rigatoni is a dish that brings together the comforting flavors of creamy Alfredo sauce and tender chicken with the heartiness of rigatoni pasta. This recipe is perfect for those days when you want to enjoy a warm, home-cooked meal without spending hours in the kitchen. The slow cooker does all the work, allowing the flavors to meld together beautifully. This dish is reminiscent of the Sunday dinners I used to enjoy with my family, where the aroma of a hearty meal would fill the house, bringing everyone together around the table. It’s a delightful blend of tradition and convenience, making it a beloved choice for busy families and those who cherish the taste of home.
This slow cooker chicken Alfredo rigatoni pairs wonderfully with a simple green salad tossed in a light vinaigrette, which adds a refreshing contrast to the creamy pasta. A side of garlic bread or warm, crusty rolls is perfect for soaking up the rich Alfredo sauce. For a touch of color and a hint of sweetness, consider serving it with roasted or steamed seasonal vegetables, such as carrots or green beans. A glass of crisp white wine or a chilled iced tea would complement the meal beautifully, making it a complete and satisfying dining experience.
Ingredients
1 pound boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 pound rigatoni pasta
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 pound rigatoni pasta
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
preparation:
Place the chicken breasts in the slow cooker and season with garlic powder, onion powder, salt, and pepper.
Pour the chicken broth over the chicken and cover the slow cooker. Cook on low for 4-5 hours or until the chicken is tender and easily shredded.
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream and Parmesan cheese, mixing until the cheese is melted and the sauce is smooth.
Meanwhile, cook the rigatoni pasta according to package instructions until al dente. Drain and add the pasta to the slow cooker.
Drizzle the olive oil over the pasta and sauce, stirring gently to combine all ingredients.
Cover and cook on low for an additional 30 minutes to allow the flavors to meld together.
Before serving, sprinkle the chopped fresh parsley over the top for a burst of color and freshness.
Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes to the sauce. You can also substitute the chicken with shrimp for a seafood twist. If you prefer a lighter version, use half-and-half instead of heavy cream and reduce the amount of Parmesan cheese. For a vegetarian option, omit the chicken and add sautéed mushrooms and spinach to the sauce. Feel free to experiment with different types of pasta, such as penne or fettuccine, to suit your preference.