Step 4: Cook the Rigatoni
About 30–40 minutes before serving, cook your rigatoni pasta separately on the stove according to the package directions, but undercook it by 2 minutes (it will finish cooking in the sauce).
Drain the pasta, then add it directly into the slow cooker. Stir everything together, coating the rigatoni thoroughly with the Alfredo sauce and chicken.
Step 5: Add Cheese and Finish
Sprinkle the shredded mozzarella cheese evenly on top. Cover again and let it cook on low heat for another 20–30 minutes, just until the cheese melts and the pasta is perfectly tender.
Step 6: Serve and Garnish
Once ready, give everything a final stir to ensure the sauce is evenly distributed. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if you like.
Serve warm with a side of garlic bread or a crisp Caesar salad for the ultimate meal.
🧀 Tips for Perfect Alfredo Rigatoni
- Don’t overcook the pasta: Slightly undercooking it before adding ensures it doesn’t become mushy.
- Use quality Parmesan: Freshly grated Parmesan gives a richer, more authentic flavor.
- Make it your own: Add cooked broccoli, spinach, or sun-dried tomatoes for extra flavor and color.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to restore creaminess.
🍽️ Final Thoughts
This Slow Cooker Chicken Alfredo Rigatoni is a comfort classic with a modern twist. It brings together the creamy indulgence of Alfredo pasta and the convenience of slow cooking — perfect for anyone who wants a hearty, homemade dinner without standing over the stove.
With every bite of tender chicken and rich sauce-coated rigatoni, you’ll be reminded that sometimes the simplest meals are the most satisfying.
Would you like me to include a nutrition breakdown (calories, protein, fat, etc.) for this recipe?
No Responses Yet