Crockpot Chicken Alfredo Penne with Broccoli Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If you have time, trim any excess fat from the chicken tenderloins and cut them into uniform pieces to ensure even cooking. Measure out all your ingredients so you can simply dump them in as the video shows.

Have your Alfredo sauce jar open, your cheese shredded, and your broccoli florets washed and cut. This recipe comes together in minutes, but having everything prepped makes it even smoother.

Instructions

Layer and Start

1. 1Layer the ingredients
   Place the chicken breast tenderloins in the bottom of a 7-quart slow cooker. Scatter the penne pasta and broccoli florets over the chicken. Pour the Alfredo sauce over everything, making sure the pasta is mostly submerged. Add dollops of ricotta over the top, then sprinkle with the shredded provolone.
   Look for The slow cooker is filled with layers of chicken, pasta, broccoli, sauce, and cheese.
   Tip No need to stir before cooking; the layers will meld as it simmers.
2. 2Cover and cook on low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Avoid lifting the lid during cooking to keep the heat steady.
   Look for The sauce is bubbling gently around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If your slow cooker runs hot, check at 3 hours to prevent overcooking.

At this point, your slow cooker is filled with colorful layers: raw chicken at the bottom, penne and broccoli on top, and a creamy blanket of Alfredo sauce, ricotta, and provolone. The aroma is already promising—garlic and Parmesan with a hint of fresh broccoli. Resist the urge to stir; just cover and set the timer.

Simmer and Cook

3. 3Stir and check the chicken
   After 4 hours, stir the mixture gently. Check that the chicken is no longer pink in the center and has reached an internal temperature of 165°F (74°C) using an instant-read thermometer.
   Look for The chicken is opaque and easily shreds with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken isn't done, continue cooking for another 30 minutes and check again.
4. 4Adjust consistency
   If the sauce seems too thin, leave the slow cooker uncovered on low for 15 to 20 minutes to allow excess moisture to evaporate. If it seems too thick, stir in a splash of chicken broth or milk.
   Look for The sauce coats the back of a spoon.
   Tip Pasta absorbs liquid as it sits, so don't over-thin the sauce.

After several hours, the slow cooker is bubbling gently around the edges, releasing fragrant steam. The chicken is cooked through and tender, the pasta is al dente, and the sauce has thickened beautifully.

The cheese is fully melted, creating a glossy, creamy texture. Stir gently to combine everything, and check that the chicken reaches 165°F (74°C).

Finish and Serve

5. 5Serve the pasta bake
   Spoon the hot pasta bake onto plates or a large serving platter. Serve immediately, garnished with extra black pepper or fresh herbs if desired.
   Look for The cheese is melted and the pasta is coated in creamy sauce.
   Tip For a golden top, place under the broiler for 2-3 minutes after serving.

The pasta bake is ready to serve. The sauce coats each piece of penne, the chicken is juicy, and the broccoli is tender-crisp. Spoon it onto plates while it's hot, and watch the cheese stretch with every scoop. The rich, savory aroma fills the kitchen, promising a comforting meal.

Common mistakes

One of the most common mistakes is lifting the lid too often to check on the dish, which releases heat and extends cooking time. Trust the process and keep the lid on. Another pitfall is using a slow cooker that's too small; the ingredients need room to cook evenly.

If your slow cooker is smaller than 7 quarts, reduce the recipe by half. Also, be sure to use low heat rather than high to prevent the dairy from curdling and the pasta from becoming mushy.

How to tell it’s done

The dish is done when the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the penne is tender but still has a slight bite. The sauce should be bubbly and thickened, and the cheese melted and stringy.

If the pasta is still hard, continue cooking for another 15-20 minutes, checking every so often to avoid overcooking. The broccoli should be bright green and easily pierced with a fork.

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