Crockpot Chicken Alfredo Penne: Dump-and-Go Dinner Step-by-step instructions

Before you start

Before starting, cut the chicken into 1-inch pieces and measure the broccoli florets. Have the Alfredo sauce jar open and the cheeses measured.

You'll need a 6-quart slow cooker. There's no need to pre-cook the pasta or brown the chicken — this recipe is truly dump-and-go.

Instructions

Layer and Top with Cheese

1. 1Layer the Ingredients
   Place the chicken pieces in the bottom of a 6-quart slow cooker in an even layer. Add the penne pasta and broccoli florets on top. Pour the Alfredo sauce over everything, making sure it covers the pasta and chicken as much as possible. Do not stir.
   Look for The slow cooker will be about half full; the sauce should coat the top of the pasta.
   Tip Cut chicken into uniform 1-inch pieces so they cook evenly.
2. 2Add the Cheeses
   Sprinkle the shredded Italian cheese blend evenly over the top of the sauce, followed by the grated Parmigiano-Reggiano. Do not stir the cheeses in; they will melt and form a golden crust as the slow cooker works.
   Look for A thick layer of cheese covers the top of the mixture.
   Tip Use freshly grated Parmesan for the best melt and flavor.

At this stage, the slow cooker contains a neat layering: chicken at the bottom, pasta and broccoli in the middle, and a generous blanket of shredded Italian cheese and grated Parmesan on top. The sauce peeks through the cheese in places. Everything is ready to cook.

Slow-Cook Until Bubbling

3. 3Slow-Cook Until Bubbling
   Cover the slow cooker and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the chicken is cooked through and the pasta is tender. Do not lift the lid during cooking, as this releases heat and slows the cooking.
   Look for The sauce is bubbling around the edges and the cheese on top is melted and lightly golden.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If using HIGH, check at the 1 1/2-hour mark to avoid overcooking the pasta.
4. 4Check for Doneness
   After the cooking time, stir the mixture gently. The chicken should be fork-tender and no longer pink in the center; the pasta should be al dente. If the chicken is not yet cooked through, continue cooking in 15-minute increments until it reaches 165°F (74°C).
   Look for When you cut into a piece of chicken, the juices run clear and the meat is opaque.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use an instant-read thermometer to check the thickest piece of chicken.

After cooking, the cheese on top has melted into a golden, bubbling crust. The edges of the sauce are gently simmering, and steam rises fragrantly. The chicken is cooked through, and the pasta is tender. The whole dish looks creamy and inviting.

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the pasta bake rest for 5 minutes. This allows the sauce to thicken slightly and the flavors to meld. Serve directly from the slow cooker or spoon onto plates. Garnish with extra Parmesan if desired.
   Look for The sauce has thickened slightly and the cheese is stretchy when lifted.
   Tip If the sauce seems thin, let it rest longer; the pasta will absorb some liquid.

After resting, the sauce has thickened slightly, and the cheese is stretchy.

When you scoop into the dish, you'll see tender chicken pieces, al dente penne, and bright green broccoli, all coated in velvety Alfredo sauce. The top is golden and slightly crisp in spots.

Common mistakes

Avoid lifting the lid during cooking, as this lets out steam and increases cooking time. Don't stir the ingredients after adding the cheese, or you'll disrupt the crust.

If the pasta absorbs too much sauce and looks dry, add a splash of chicken broth or milk before serving. Overcooking can make the pasta mushy, so check for doneness at the shorter end of the time range.

How to tell it’s done

The dish is done when the chicken is cooked through and the pasta is tender. To check, insert an instant-read thermometer into the thickest piece of chicken; it should read 165°F (74°C).

The pasta should be al dente, and the sauce should be bubbling around the edges. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.

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