Creamy Crockpot Chicken Alfredo Penne Step-by-step instructions

Before you start

Before starting, cut the chicken breasts into bite-sized cubes and measure out the penne, broccoli, and shredded mozzarella. Soften the cream cheese by leaving it at room temperature for about 30 minutes, then cut it into chunks.

Have all your ingredients ready and the slow cooker plugged in. No need to pre-cook the pasta or chicken—everything goes in raw and cooks together.

Instructions

Layer and Top

1. 1Layer the Base
   Place the cubed chicken breasts in the bottom of a 6-quart slow cooker in an even layer. Add the penne pasta and broccoli florets over the chicken, spreading them evenly. Pour the Alfredo sauce over the top, making sure to cover the pasta and broccoli as much as possible.
   Look for The ingredients should be evenly distributed in the slow cooker, with the sauce coating the pasta and broccoli.
   Tip Use a spatula to gently press down on the pasta so it's submerged in the sauce.
2. 2Add the Cheeses
   Place the cream cheese chunks in the center of the mixture. Sprinkle the shredded mozzarella evenly over the top, covering the entire surface.
   Look for The cream cheese sits in the middle, and the mozzarella forms a blanket over the top.
   Tip Soften the cream cheese beforehand so it melts more evenly.

At this point, the slow cooker contains a colorful mix of raw chicken, pasta, broccoli, and sauce, topped with cream cheese and mozzarella.

The ingredients should be evenly distributed, with the sauce coating the pasta and broccoli. The cream cheese sits in the center, and the mozzarella forms a white blanket over the top.

Slow Cook and Stir

3. 3Cook on Low
   Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the chicken is cooked through and the pasta is tender. Avoid opening the lid during cooking to keep the heat in.
   Look for The sauce should be bubbling gently around the edges, and the cheese melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the pasta seems undercooked after 3 hours, cook for an additional 30 minutes.
4. 4Stir Gently
   Once cooked, stir the mixture gently to combine the melted cream cheese and mozzarella into the sauce. The sauce should be smooth and creamy, coating the chicken, pasta, and broccoli evenly.
   Look for The sauce is thick and velvety, with no large chunks of cream cheese remaining.
   Tip Stir gently to avoid breaking the pasta.

After slow cooking, the sauce is bubbling gently, and the cheese is melted and bubbly. The aroma of garlic and parmesan fills the kitchen. Stirring reveals a smooth, creamy sauce with tender chicken, al dente pasta, and bright green broccoli. The mixture should be cohesive and well-combined.

Serve

5. 5Serve Hot
   Spoon the creamy chicken Alfredo penne onto plates or into bowls. Serve immediately while hot and bubbly.
   Look for The dish is steaming and the cheese is stretchy.
   Tip Garnish with extra black pepper or fresh parsley if desired, though the video does not show it.

The finished dish is steaming hot, with a rich, creamy sauce and stretchy cheese. When spooned onto plates, it holds its shape and looks inviting. The chicken is juicy, the pasta is tender, and the broccoli is vibrant. The dish is ready to be enjoyed immediately.

Common mistakes

One common mistake is opening the slow cooker lid too often, which lets out heat and extends cooking time. Another is using pasta that is too small, which can become mushy.

Be sure to stir gently after cooking to avoid breaking the pasta. Also, don't add extra liquid—the Alfredo sauce and chicken juices provide enough moisture. Finally, make sure the chicken is fully cooked before serving.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The pasta should be tender but not mushy, and the sauce should be thick and creamy.

The cheese should be fully melted and the broccoli tender-crisp. If the sauce seems too thin, let it cook uncovered for an additional 10-15 minutes to thicken.

• Poultry: 165°F (74°C) in the thickest part