Crockpot Chicken Alfredo Penne: Dump-and-Go Dinner

This Crockpot Chicken Alfredo Penne is the ultimate set-it-and-forget-it dinner. Just layer cubed chicken, penne, broccoli, and creamy Alfredo sauce in the slow cooker, top with a blend of Italian cheeses and Parmesan, and let the appliance do the work.

After a few hours, you'll be rewarded with a bubbling pot of tender pasta, juicy chicken, and velvety sauce that tastes like it simmered all day. Perfect for busy weeknights when you want a hearty, homemade meal without the fuss.

This recipe turns a classic chicken Alfredo into a hands-off slow cooker meal. The key is layering the ingredients without stirring, so the pasta cooks evenly in the sauce and the cheese forms a golden crust on top.

With just five main ingredients and about 10 minutes of prep, you can have a comforting dinner ready when you need it. The result is a creamy, cheesy, and satisfying pasta dish that the whole family will enjoy.

Ingredients

Why this recipe works

The slow cooker creates a gentle, even heat that cooks the chicken and pasta together in the Alfredo sauce, allowing the flavors to meld without constant stirring.

The sauce keeps the pasta moist as it absorbs liquid, resulting in a creamy texture that clings to every bite. The cheese on top melts and browns slightly, adding a savory crust that elevates the dish.

Layering the ingredients in the order specified—chicken first, then pasta, broccoli, sauce, and cheese—ensures that the chicken cooks thoroughly while the pasta softens without becoming mushy. The Alfredo sauce provides enough liquid for the pasta to cook, while the broccoli steams gently. This method is foolproof and perfect for busy cooks.

Notes and substitutions

For the best results, use a good-quality jarred Alfredo sauce with garlic and Parmesan flavors. You can also use homemade Alfredo sauce if you prefer.

The type of pasta matters: penne holds up well in the slow cooker, but you can substitute other short shapes like rigatoni or fusilli. Fresh broccoli gives the best texture, but frozen (thawed and drained) can be used in a pinch.

This recipe calls for a 6-quart slow cooker. If your slow cooker is smaller, you may need to reduce the amount of pasta or chicken. The cooking time is for LOW heat; cooking on HIGH may make the pasta mushy. Always check the chicken's internal temperature before serving to ensure it reaches 165°F (74°C).

• chicken breasts: boneless skinless chicken thighs, cut into cubes (cook time may need slight adjustment)
• penne pasta: other short pasta like rigatoni or fusilli
• fresh broccoli: frozen broccoli florets (thawed and drained, add during the last hour)
• Alfredo sauce: homemade Alfredo sauce (butter, cream, garlic, Parmesan)

Equipment

• 6-quart slow cooker (Crockpot)
• Cutting board
• Chef's knife
• Measuring cups
• Large spoon for stirring
• Serving spoon