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

Before you start

Before starting, cut the chicken into bite-sized cubes and measure the pasta, broccoli, and cheeses. Have the Alfredo sauce jar ready. No need to pre-cook the pasta or broccoli; they will cook in the slow cooker.

Ensure your slow cooker is clean and dry. This recipe uses a 6-quart slow cooker; if using a different size, adjust the ingredient amounts accordingly.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed chicken breasts in an even layer at the bottom of the slow cooker. Sprinkle the penne pasta and broccoli florets over the chicken. Pour the Alfredo sauce over everything, making sure the pasta and chicken are mostly coated. Do not stir yet.
   Look for The slow cooker should be about half full, with the chicken covered by the pasta and sauce.
   Tip For even cooking, spread the chicken in a single layer as much as possible.
2. 2Top with Cheeses
   Sprinkle the shredded Italian four-cheese blend evenly over the top of the mixture. Then sprinkle the grated Parmigiano-Reggiano over the cheese blend. Do not stir; the cheese will melt and create a golden crust as it cooks.
   Look for The top of the slow cooker contents is covered with a layer of shredded and grated cheese.
   Tip Using freshly grated Parmesan gives a better melt and more flavor than pre-shredded.

At the end of this phase, the slow cooker contains layers of chicken, pasta, and broccoli, covered with Alfredo sauce and topped with a generous layer of shredded Italian cheese and grated Parmesan.

The ingredients are not stirred, so the cheese sits as a distinct layer. The raw chicken is at the bottom, and the pasta is dry on top.

Slow Cook

3. 3Slow Cook on Low
   Cover the slow cooker with the lid and set it to LOW. Cook for 3 to 4 hours, until the chicken is cooked through and the pasta is tender. Avoid lifting the lid during the first 2 hours to keep the heat inside.
   Look for After 3 hours, the sauce should be bubbling gently around the edges and the cheese melted.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Cooking on LOW prevents the pasta from becoming mushy. Resist the urge to peek.
4. 4Check Chicken Temperature
   After 3 hours, carefully remove the lid and check the internal temperature of the chicken with an instant-read thermometer. It should read at least 165°F (74°C). If not, cover and continue cooking for another 30 minutes, then check again.
   Look for The thermometer inserted into a chicken cube reads 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Place the thermometer into the thickest part of a chicken cube, not touching the pot.

After 3 to 4 hours on LOW, the slow cooker is bubbling gently, and the cheese has melted into a golden, bubbly crust. The aroma of garlic, Parmesan, and cooked chicken fills the kitchen. The chicken is cooked through, and the pasta is tender. The sauce has thickened slightly and coats the ingredients.

Rest and Serve

5. 5Stir and Let Rest
   Once the chicken is done, gently stir the entire mixture to combine the melted cheese and sauce. Let it rest for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
   Look for The pasta is tender, the chicken is cooked through, and the sauce is creamy and thick.
   Tip Stirring too vigorously can break the pasta; use a gentle folding motion.
6. 6Serve Warm
   Spoon the chicken Alfredo penne onto plates or into bowls. Serve immediately, making sure each serving gets a good amount of chicken, pasta, and broccoli with plenty of sauce.
   Look for The dish is steaming hot, with a creamy sauce and visible melted cheese.
   Tip For a nice presentation, sprinkle a little extra Parmesan on top before serving.

After stirring and resting, the dish is a cohesive, creamy pasta bake. The sauce is smooth and velvety, the chicken is juicy, and the broccoli is tender-crisp. The melted cheese is evenly distributed throughout. The dish is steaming hot and ready to be served.

Common mistakes

A common mistake is lifting the lid to stir during cooking, which releases heat and extends the cooking time. Another is overcooking, which turns the pasta mushy.

Stick to the recommended time and check for doneness. Also, avoid adding extra liquid; the Alfredo sauce provides enough moisture. If the sauce looks too thick at the end, stir in a splash of milk or chicken broth.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but still has a slight bite.

The sauce should be bubbling gently around the edges, and the cheese on top should be melted and lightly golden. If the pasta is still firm after 3 hours, continue cooking in 30-minute increments until tender.

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