Slow Cooker Mozzarella Garlic Chicken Bolognese Rigatoni Tips, FAQ & printable recipe

Tips for success

For the best texture, use full-fat cream cheese and whole-milk mozzarella—they melt more smoothly and add richness.

If you prefer a spicier dish, add red pepper flakes with the sauce. You can also stir in fresh basil or parsley before serving for a pop of color and freshness.

To make this even easier, use pre-cubed chicken from the store, or freeze the assembled ingredients in a zip-top bag for a future meal.

The recipe is forgiving—if you need to leave it longer, the slow cooker will keep it warm. Just be careful not to overcook the pasta.

Variations

• Spicy Sausage Rigatoni: Replace the chicken with 1 lb of cooked Italian sausage slices and use a spicy marinara sauce. Add 1/2 tsp red pepper flakes for extra heat. Follow the same layering and cooking instructions.
• Vegetarian Mushroom Rigatoni: Swap the chicken for 1 lb of sliced cremini mushrooms. Sauté the mushrooms in olive oil until browned, then layer with the pasta and sauce. Cook on low for 3 hours, as mushrooms cook faster than chicken.
• Creamy Pesto Rigatoni: Stir 1/2 cup of pesto into the sauce before layering. Use the same amounts of chicken, pasta, and cheeses. The pesto adds a fresh, herby flavor that pairs well with the creamy sauce.
• Beef Bolognese Rigatoni: Brown 1 lb of ground beef with onion and garlic, then add to the slow cooker with the pasta and sauce. Cook on low for 4 hours. The beef adds a rich, meaty flavor to the dish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water or broth to loosen the sauce.

Freezer

Freeze cooled portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium heat with a splash of water until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The pasta will absorb more sauce as it sits, so you may want to add a splash of water or extra sauce when reheating. Reheat individual portions in the microwave or on the stovetop until hot.

Assemble the recipe 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. You may need to add 30 minutes to the cooking time because the ingredients are cold.

Serving ideas

Serve this hearty pasta bake as a complete meal on its own, or with a simple green salad and crusty bread. It's also great with roasted vegetables on the side.

The creamy, cheesy sauce pairs well with a light-bodied red wine like a Chianti or a crisp white like Pinot Grigio.

For a family-style dinner, set the slow cooker on the table and let everyone serve themselves. Top with extra shredded mozzarella or grated Parmesan for a cheesy finish. Garnish with fresh basil or parsley if desired. This dish is sure to become a weeknight favorite.

Frequently asked questions

Recipe card

Slow Cooker Mozzarella Garlic Chicken Bolognese Rigatoni

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cubed
• 16 oz rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the cubed chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread the rigatoni evenly over the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the liquid covers most of the dry ingredients. Stir gently to combine slightly.
2. Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top. Do not stir—the cheese will melt and blend during cooking.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not lift the lid during the first 3 hours to keep the heat steady.
4. After 4 hours, stir the mixture well to combine the melted cream cheese and mozzarella into the sauce. Continue cooking on low for an additional 30 minutes, or until the sauce is thick and creamy and the pasta is al dente.
5. Spoon the bubbling pasta and chicken into bowls or onto plates. Serve immediately, garnished with extra mozzarella or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

42 g

Carbohydrates

55 g

Fat

24 g

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