Crockpot Chicken Alfredo Penne: Dump-and-Go Dinner

This Crockpot Chicken Alfredo Penne is the ultimate set-it-and-forget-it dinner. Toss chicken, pasta, broccoli, and Alfredo sauce into the slow cooker, top with cheese, and walk away.

Hours later, you'll return to a bubbling, golden, creamy pasta bake that tastes like you spent all day in the kitchen. It's a weeknight lifesaver that the whole family will love.

This dump-and-go slow cooker recipe turns simple ingredients into a rich, satisfying meal. Chicken breast tenderloins, penne, broccoli, and a jar of Alfredo sauce cook together until the chicken is juicy and the pasta is tender.

A blanket of Italian cheese and Parmesan melts into a golden crust on top. Serve it straight from the crock for the easiest dinner cleanup.

Ingredients

Why this recipe works

The slow cooker does all the work: the low, steady heat gently cooks the chicken, keeping it moist and tender, while the pasta absorbs the creamy Alfredo sauce.

The broccoli steams in the trapped steam, turning bright green and tender-crisp. Because the ingredients are layered and not stirred, the cheese on top melts into a golden, bubbly crust that adds texture and flavor.

This method is forgiving and hands-off. Unlike stovetop pasta, there's no stirring or watching. The slow cooker creates a sealed environment that traps steam, so the pasta cooks evenly without boiling over.

The result is a one-pot meal that's creamy, cheesy, and packed with chicken and vegetables — all with minimal effort.

Notes and substitutions

Use a good-quality Alfredo sauce from a jar or make your own. The sauce should be creamy and well-seasoned, as it forms the base of the dish. For extra flavor, choose a garlic and parmesan variety. If you prefer a thinner sauce, add a splash of chicken broth before cooking.

Cut the chicken into uniform pieces so they cook at the same rate. Broccoli florets should be similar in size for even cooking. You can use frozen broccoli, but thaw and drain it first to avoid excess water. The Italian cheese blend adds gooeyness, while the Parmesan gives a sharp, nutty finish.

• chicken breast tenderloins: boneless, skinless chicken thighs, cut into 1-inch pieces (cook until 165°F)
• penne pasta: rigatoni, fusilli, or other short pasta shapes
• broccoli florets: cauliflower florets or frozen broccoli (thawed and drained)
• creamy garlic parmesan Alfredo sauce: homemade Alfredo sauce (butter, cream, garlic, Parmesan) or a different brand of Alfredo sauce

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon