Crockpot Chicken Alfredo Penne with Broccoli

This Crockpot Chicken Alfredo Penne with Broccoli is the ultimate weeknight savior. With just a few simple ingredients—chicken, penne, broccoli, Alfredo sauce, ricotta, and provolone—you can create a rich, creamy, and utterly satisfying meal that practically makes itself.

Just dump everything into the slow cooker, set it, and forget it until dinnertime. The result is tender chicken, perfectly cooked pasta, and a velvety cheese sauce that will have everyone asking for seconds. It's comfort food at its easiest.

Slow cooker pasta bakes are a game-changer for busy families, and this one is no exception. The combination of juicy chicken, hearty penne, vibrant broccoli, and a luscious Alfredo sauce infused with garlic and Parmesan is pure comfort in a bowl.

The addition of ricotta and provolone takes it over the top, creating pockets of creamy goodness and a golden, bubbly finish. Whether you're feeding a crowd or just want leftovers for the week, this recipe delivers on flavor and convenience. With minimal prep and maximum taste, it's sure to become a regular in your dinner rotation.

Ingredients

Why this recipe works

The slow cooker does all the work, gently simmering the chicken and pasta together so they absorb the flavors of the Alfredo sauce without constant stirring. This hands-off method allows the ingredients to meld into a cohesive, creamy dish that tastes like it simmered all day. The low heat prevents the dairy from curdling, ensuring a smooth, velvety sauce every time.

Layering the ingredients in the order specified—chicken first, then pasta and broccoli, then sauce and cheese—ensures even cooking.

The chicken releases juices that help cook the pasta, while the broccoli steams above the liquid, staying crisp-tender rather than mushy. The ricotta and provolone melt into the sauce, adding richness and depth that you just can't get from a jar alone.

Notes and substitutions

For the best texture, use whole-milk ricotta and freshly shredded provolone. Pre-shredded cheeses often contain anti-caking agents that can affect melting, so shredding your own yields a smoother, creamier sauce.

If you prefer a lighter version, you can substitute part-skim ricotta and reduced-fat Alfredo sauce, but the full-fat versions will give you the most luxurious result.

Feel free to customize the vegetables—spinach, mushrooms, or bell peppers would all work well. If you're using frozen broccoli, add it during the last 30 minutes of cooking to prevent it from becoming too soft. This recipe is also great for using up leftover cooked chicken; just reduce the cooking time to 2 hours so the pasta cooks through without drying out the chicken.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• penne pasta: other short pasta shapes like rigatoni or fusilli
• fresh broccoli florets: frozen broccoli florets (thawed and drained) – add during the last 30 minutes
• shredded provolone cheese: shredded mozzarella or Italian blend

Equipment

• 7-quart slow cooker
• Measuring cups and spoons
• Large spoon for stirring
• Serving spoon