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

Tips for success

For the best texture, use a slow cooker that heats evenly and does not run too hot. If the slow cooker tends to boil, reduce the cooking time to 3 1/2 hours. The pasta will continue to cook slightly as it sits. To make the dish even cheesier, add an extra half cup of the Italian blend in the last 30 minutes.

If the sauce is too thin, remove the lid for the final 15 minutes to let some moisture evaporate. For a golden, bubbly top, switch the slow cooker to high for the last 10 minutes, but watch carefully to avoid burning.

When serving, use a large spoon to get a good mix of pasta, chicken, and cheese. The sauce will have thickened slightly, so it clings to the rigatoni. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed to loosen the sauce. The dish also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations

• Spicy Sausage Rigatoni: Replace the chicken with 1 1/2 pounds of Italian sausage, casings removed, and brown it in a skillet before adding to the slow cooker. Use a spicy arrabbiata sauce and add 1/2 teaspoon red pepper flakes. Reduce the cooking time to 3 hours.
• Vegetarian Mushroom Rigatoni: Omit the chicken and add 3 cups of sliced cremini mushrooms and 1 cup of diced zucchini. Use a marinara sauce with extra garlic. Cook on low for 3 hours, or until the pasta is tender. Stir in a handful of baby spinach before serving.
• Creamy Tomato Rigatoni: Add 1/2 cup of heavy cream to the sauce before adding it to the slow cooker. Stir in 4 ounces of cream cheese cut into cubes at the end, after the dish is cooked. This makes a richer, creamier sauce.
• Herbed Chicken Rigatoni: Season the chicken with 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon dried thyme before adding the sauce. Use a plain marinara sauce and add a handful of fresh basil leaves just before serving.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat with a splash of water or milk to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a covered skillet over medium-low heat, stirring occasionally, until hot. Add a splash of water or milk if needed.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb sauce, so the texture will be slightly drier when reheated. Add a splash of water, broth, or milk when reheating to restore some moisture.

For best results, reheat in a covered skillet over medium-low heat, stirring occasionally, until hot throughout. Alternatively, use the microwave in 30-second intervals, stirring between each. The dish can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

This recipe can be assembled up to 24 hours in advance. Layer the chicken, pasta, sauce, and cheese in the slow cooker insert, then cover and refrigerate. When ready to cook, place the insert in the slow cooker and cook on low for 4 to 5 hours, adding 30 minutes to the cooking time if the ingredients are cold.

Do not pre-stir. The pasta will absorb more sauce while sitting, so you may need to add a splash of water or extra sauce before cooking. This makes it a great option for busy days.

Serving ideas

Serve this slow cooker rigatoni hot, straight from the pot. It is a complete meal on its own, but it pairs well with a crisp green salad dressed with lemon vinaigrette, or with garlic bread for soaking up the extra sauce. For a lighter touch, serve over a bed of arugula or with steamed broccoli on the side. The dish is hearty enough for a family dinner, but also elegant enough for a casual gathering. Portion generously, as the rich sauce and cheese are satisfying.

To make it a festive meal, top each serving with a sprinkle of fresh basil or parsley. A drizzle of extra-virgin olive oil just before serving adds a fruity note. If you like a little heat, add a pinch of red pepper flakes.

For a more indulgent version, stir in a dollop of ricotta cheese before serving. The leftovers are just as good the next day, cold or reheated. This dish is meant to be shared, so bring the slow cooker to the table and let everyone serve themselves.

Frequently asked questions

Recipe card

Slow Cooker Parmesan Garlic Chicken Bolognese Rigatoni

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins
• 1 lb rigatoni pasta
• 24 oz roasted garlic tomato basil sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. Place the chicken breast tenderloins in the bottom of a 7-quart slow cooker in an even layer. Add the rigatoni pasta on top of the chicken. Pour the roasted garlic tomato basil sauce over the pasta and chicken, making sure the pasta is mostly submerged. Sprinkle the shredded Italian four-cheese blend and the grated Parmigiano-Reggiano over the top.
2. Cover the slow cooker with its lid. Cook on low heat 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 and steam inside.
3. After 4 hours, carefully remove the lid. Use a meat thermometer to check the thickest part of a chicken tenderloin. It should read at least 165°F (74°C). If not, cover and cook for 15 to 30 minutes more, then check again.
4. Once the chicken is cooked through, stir the mixture gently to combine the pasta, sauce, and melted cheese. Be careful not to break up the chicken too much; it should remain in tender, bite-sized pieces.
5. Using a large serving spoon, scoop the hot pasta and chicken onto a white dinner plate. Make sure to get a generous amount of sauce and cheese with each scoop. Serve immediately while hot and bubbling.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

20 g

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