Creamy Butternut Squash Chicken Pasta in the Crockpot

This crockpot creamy butternut squash chicken rigatoni combines tender shredded chicken thighs, rich squash puree, and parmesan into a velvety fall pasta dish. Cooked low and slow for effortless weeknight prep, it delivers cozy seasonal comfort with minimal hands-on effort for busy families.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried sage
• 2 cups butternut squash, peeled and cubed
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 12 oz uncooked rigatoni pasta
• 2 tbsp unsalted butter
• 2 cups fresh spinach

Instructions

1. Season chicken thighs with salt, black pepper, garlic powder, and dried sage.
2. Place seasoned chicken thighs and cubed butternut squash into the slow cooker insert, pouring chicken broth around the base.
3. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours until chicken is tender and reaches an internal temperature of 165 F.
4. While chicken finishes cooking, boil rigatoni in salted water according to package directions until al dente, then drain.
5. Shred the cooked chicken thighs using two forks and mash the tender butternut squash directly in the slow cooker to create a thick, smooth sauce base.
6. Stir in unsalted butter, heavy cream, grated Parmesan cheese, and fresh spinach until spinach wilts and sauce becomes rich and silky.
7. Fold in the cooked rigatoni pasta, tossing well to coat in the creamy butternut squash sauce. Let sit on LOW for 5 minutes before serving.

Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of chicken broth.
• For extra richness, stir in a spoonful of cream cheese alongside the Parmesan just before serving.
• Swap rigatoni with penne or cavatappi pasta if desired for a similar hearty sauce-holding shape.