In our home, we refer to it as 'Effortless Pasta.' It's incredibly delicious, and you'd never believe how simple it is to make!

In the heart of the Midwest, where the fields stretch as far as the eye can see, comfort food reigns supreme. This Slow Cooker Baked Chicken Alfredo Rigatoni is a testament to the kind of hearty, soul-warming meals that have been passed down through generations. Combining the creamy richness of Alfredo sauce with tender chicken and the satisfying bite of rigatoni, this dish is perfect for those who cherish the simple pleasures of life. It's a recipe that brings back memories of family gatherings around the kitchen table, where stories were shared and laughter echoed through the house. Whether you're looking to recreate those cherished moments or simply want a dish that warms you from the inside out, this recipe is sure to become a beloved staple in your home.

This baked chicken Alfredo rigatoni pairs beautifully with a fresh green salad, perhaps with a light vinaigrette to balance the richness of the dish. A side of garlic bread or warm, crusty rolls would also complement the creamy pasta perfectly, offering a satisfying crunch. For a touch of brightness, consider serving with steamed broccoli or asparagus, which adds a pop of color and a fresh, crisp contrast to the creamy pasta.

Servings: 6

1 pound rigatoni pasta
1 1/2 pounds chicken breast, cut into bite-sized pieces
2 cups heavy cream
1 cup chicken broth
1 1/2 cups grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup chopped fresh parsley

Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Season with salt and pepper.

In a slow cooker, combine the heavy cream, chicken broth, Parmesan cheese, garlic powder, and onion powder. Stir until well combined.

Add the cooked chicken and rigatoni to the slow cooker, stirring to coat the pasta and chicken with the sauce.

Cover and cook on low for 2-3 hours, until the chicken is cooked through and the sauce has thickened.

Preheat your oven to 375°F (190°C).

Transfer the pasta mixture to a baking dish and bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.

Remove from the oven and let cool slightly before serving. Garnish with chopped parsley.

For a different flavor profile, try adding some sun-dried tomatoes or sautéed mushrooms to the dish. You can also substitute the chicken with shrimp for a seafood twist. If you're looking for a lighter version, use half-and-half instead of heavy cream. For a touch of heat, sprinkle in some red pepper flakes or add a dash of hot sauce to the sauce mixture. This dish is versatile and can be adjusted to suit your family's tastes and preferences.