Crockpot Chicken Alfredo Penne: Dump-and-Go Dinner Tips, FAQ & printable recipe

Tips for success

For the best texture, cut the chicken into evenly sized pieces so they cook through at the same rate.

If you prefer a saucier dish, add an extra 1/2 cup of chicken broth before cooking. You can also add a pinch of red pepper flakes for a little heat.

If you want a crispier cheese topping, transfer the cooked pasta bake to a broiler-safe dish and broil for 2-3 minutes until the cheese is browned and bubbly.

Watch it closely to avoid burning. Let it cool for a few minutes before serving.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until browned, then add them with the broccoli before cooking. The earthy flavor complements the creamy Alfredo sauce.
• Use Shrimp: Replace the chicken with 1 1/2 lb peeled, deveined shrimp. Add the shrimp during the last 30 minutes of cooking to avoid overcooking; cook until pink and opaque.
• Spicy Kick: Stir 1/2 teaspoon red pepper flakes and 1 teaspoon hot sauce into the Alfredo sauce before pouring it over the layers. Add extra on top for serving.
• Extra Veggies: Add 1 cup sliced bell peppers or zucchini along with the broccoli. These vegetables hold up well in the slow cooker and add color and nutrients.

Storage and make-ahead

Fridge

Refrigerate leftovers within 2 hours of cooking in an airtight container for up to 4 days. Reheat gently with a splash of milk or broth to restore creaminess.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave at 50% power in 1-minute intervals, stirring between, until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits; add a splash of milk or chicken broth when reheating to loosen it.

You can assemble the uncooked ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this chicken Alfredo penne hot, straight from the slow cooker or spooned onto plates. A sprinkle of fresh parsley or extra Parmesan adds a bright finish. Pair it with a simple green salad and crusty bread to round out the meal.

For a lighter side, serve with roasted vegetables or a cucumber salad. The creamy pasta is rich, so a tangy side like a vinaigrette-dressed salad balances it well.

Leftovers make a great lunch the next day, reheated gently in the microwave.

Frequently asked questions

Recipe card

Crockpot Chicken Alfredo Penne: Dump-and-Go Dinner

Prep 10 minCook 3 hRest 5 minTotal 3 h 15 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into 1-inch pieces
• 12 oz penne pasta
• 3 cups broccoli florets
• 1 jar (15 oz) creamy garlic parmesan Alfredo sauce
• 2 cups shredded Italian four-cheese blend
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

45 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.