Crockpot Provolone Chicken Bolognese Rigatoni Tips, FAQ & printable recipe

Tips for success

For the best texture, use a good-quality rigatoni that holds its shape during slow cooking. If you prefer a thicker sauce, use a little less sauce or let the dish rest longer before serving.

You can also add a splash of chicken broth if the pasta seems dry, though the video does not include it.

To make the dish even more flavorful, consider using a garlic-infused olive oil to coat the chicken before adding it, but this is optional.

The roasted garlic tomato sauce already provides plenty of flavor. For a spicier kick, add a pinch of red pepper flakes, though this is not in the original recipe.

Variations

• Spicy Sausage: Substitute half of the chicken with cooked Italian sausage for a spicier, heartier version. Brown the sausage first, then layer it with the chicken. Adjust the cooking time to ensure the chicken reaches 165°F (74°C).
• Vegetarian: Omit the chicken and add an extra cup of your favorite vegetables, such as mushrooms or zucchini, for a meatless version. The cooking time may be slightly shorter, so check the pasta for doneness at 3.5 hours.
• Cheesy Garlic Bread Topping: For a crispy topping, sprinkle buttered breadcrumbs mixed with parmesan over the pasta before serving, then broil briefly until golden. This adds a nice texture contrast, though it's not in the original video.
• Herb Infusion: Add a tablespoon of fresh chopped basil or oregano to the sauce before layering for an extra burst of freshness. You can also sprinkle dried Italian seasoning over the cheese before cooking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth to loosen the sauce.

Freezer

Freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until heated through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to loosen the sauce if needed.

The pasta will absorb more liquid as it sits, so a little extra moisture helps.

This recipe is perfect for meal prep. Layer all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 15-20 minutes to the cooking time since you're starting from cold.

Serving ideas

Serve this pasta bake hot, straight from the slow cooker. It's a complete meal on its own, but you can pair it with a simple green salad or garlic bread for a heartier dinner. The creamy, cheesy sauce is satisfying enough that it doesn't need much else.

For a nice presentation, garnish with fresh basil or a sprinkle of extra parmesan, though the video does not include these. The dish is best enjoyed fresh, but leftovers are delicious too. Serve in shallow bowls to catch all the sauce.

Frequently asked questions

Recipe card

Crockpot Provolone Chicken Bolognese Rigatoni

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 12 oz rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 1 cup whole-milk ricotta cheese
• 8 oz shredded provolone cheese

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Add the rigatoni pasta evenly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the pasta is mostly covered. Dollop the ricotta cheese over the top in spoonfuls, then sprinkle with the shredded provolone cheese.
2. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid opening the lid during cooking to maintain the heat and moisture.
3. After 4 hours, check that the chicken has reached an internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest piece. Stir gently to combine the layers, being careful not to break up the chicken too much.
4. Turn off the slow cooker and let the pasta bake rest for 5-10 minutes. This allows the sauce to thicken slightly and the cheese to set, making it easier to serve.
5. Spoon the pasta onto plates or into bowls, making sure to get a good mix of chicken, rigatoni, and melted cheese. Serve hot, with extra grated provolone or fresh basil if desired, though the video does not include these.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

45 g

Carbohydrates

55 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.