Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the creamy mixture inside the slow cooker.
Step 5: Add the Pasta
About 30 minutes before serving, stir in the uncooked rigatoni pasta and the remaining 1 cup of heavy cream. Stir well to ensure the pasta is submerged in the liquid. Continue cooking on high for 25–30 minutes, stirring occasionally, until the pasta is al dente.
Step 6: Add the Cheeses
Once the pasta is nearly done, stir in the Parmesan and mozzarella cheese. Mix until the cheeses melt into the sauce, creating a creamy Alfredo texture. Adjust the consistency by adding a splash of broth if it’s too thick, or letting it simmer uncovered if it’s too thin.
Step 7: Garnish and Serve
Spoon the rigatoni into bowls and sprinkle with fresh parsley for a pop of color. Serve immediately while hot and creamy.
Tips for Success
- Don’t overcook the pasta: Rigatoni cooks quickly in a slow cooker. Keep a close eye on it during the last 20 minutes.
- For extra flavor, add sautéed mushrooms or spinach in the final cooking stage.
- Make it lighter: Substitute half of the heavy cream with whole milk or half-and-half for a less rich dish.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
Why You’ll Love This Dish
This Slow Cooker Chicken Alfredo Rigatoni is perfect for busy weeknights or cozy family dinners. It delivers all the richness of a restaurant-style Alfredo without the need for constant stirring on the stovetop. The slow cooker does the heavy lifting, leaving you with a warm, creamy, and satisfying meal that everyone will love.
Would you like me to also create a quick one-pot stovetop version of this recipe for when you don’t have hours to wait?
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