Dinner · Part 3 of 3: Tips & recipe card

Crockpot Chicken Alfredo Penne with Broccoli Tips, FAQ & printable recipe

Name: Crockpot Chicken Alfredo Penne with Broccoli
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Italian-American
Ingredients: 2 lb chicken breast tenderloins; 12 oz penne pasta; 3 cups fresh broccoli florets; 1 jar (15 oz) creamy garlic Parmesan Alfredo sauce; 1 cup whole-milk ricotta; 2 cups shredded provolone cheese

By Clara Weller · Oct 28, 2026

Bubbling Crockpot chicken Alfredo penne with broccoli and melted cheese

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the creamiest sauce, use a high-quality Alfredo sauce or make your own. If you have time, you can also add a splash of heavy cream or a tablespoon of butter before serving for extra richness.

Don't skip the ricotta—it adds a subtle tang and creamy texture that balances the savory sauce.

To prevent the pasta from becoming too soft, cook on low heat and avoid stirring too frequently. If you prefer a firmer pasta, you can slightly undercook the penne before adding it to the slow cooker.

And remember, leftovers will thicken as they sit, so add a little broth or milk when reheating to restore the creamy consistency.

Variations

Add mushrooms: Sauté sliced mushrooms in butter until golden and add them to the slow cooker with the other ingredients. The earthy flavor complements the creamy Alfredo sauce beautifully.
Make it spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce to the Alfredo sauce for a subtle kick. You can also use spicy Italian sausage instead of chicken for a different twist.
Vegetarian version: Omit the chicken and increase the broccoli and pasta to 4 cups each. Add a can of drained chickpeas for extra protein, or simply enjoy the cheesy pasta as a satisfying meatless meal.
Use a different cheese: Swap the provolone for smoked mozzarella or fontina for a deeper, smokier flavor. You can also mix in some grated Parmesan for an extra savory note.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in the microwave or on the stovetop over medium heat, adding a little broth or milk to loosen the sauce. Stir often until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb sauce, so you may want to add a splash of milk or chicken broth when reheating to loosen it up. Reheat gently in the microwave or on the stovetop until heated through.

You can assemble the entire dish the night before, cover, and refrigerate. The next day, simply place the slow cooker insert into the base and cook on low for 4 hours.

If the slow cooker is cold, you may need to add 30 minutes to the cooking time. This is a great make-ahead meal for busy weeknights or when entertaining.

Serving ideas

Serve this chicken Alfredo penne hot, straight from the slow cooker, with a side of garlic bread or a crisp green salad.

The creamy sauce pairs well with a light, refreshing salad dressed with lemon vinaigrette to cut through the richness. A sprinkle of fresh parsley or basil adds a pop of color and freshness.

For a complete meal, pair it with roasted vegetables or a simple steamed green bean. You can also top each serving with extra grated Parmesan or red pepper flakes for a little heat. This dish is hearty enough to stand alone, but it's also versatile enough to accompany a variety of sides.

Frequently asked questions

Can this recipe be made in advance?

Yes, you can assemble the dish in the slow cooker insert the night before and store it covered in the refrigerator. In the morning, place the insert in the slow cooker base and cook on low for 4 hours. You may need to add 30 minutes to the cooking time because the insert starts cold. This is a great option for busy days when you want to come home to a ready dinner.

Why is your pasta mushy?

Pasta can become mushy if it's cooked too long or on high heat. To avoid this, always cook on low and check the pasta at the 3-hour mark. If it's already tender, you can switch the slow cooker to warm to prevent further cooking. Using a slightly firmer pasta shape like penne rigate also helps it hold up better during the long cook.

Can you use frozen broccoli instead of fresh?

Yes, frozen broccoli works well, but it's best to add it during the last 30 minutes of cooking to prevent it from becoming too soft. Thawed and drained frozen florets can also be added at the beginning, but they may be more tender. Fresh broccoli gives a nicer texture and color, but frozen is a convenient alternative.

How can you thicken the sauce?

If the sauce is too thin after cooking, leave the slow cooker uncovered on low for 15-20 minutes to let some of the liquid evaporate. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook for another 10 minutes. Be careful not to over-thicken, as the sauce will continue to thicken as it cools.

Can this recipe be doubled?

Doubling the recipe is possible if you have a 7-quart or larger slow cooker. Keep the same cooking time, but make sure the ingredients don't exceed the maximum fill line. You may need to stir once halfway through to ensure even cooking. Leftovers freeze well, so it's a great option for meal prep.

Recipe card

Crockpot Chicken Alfredo Penne with Broccoli

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb chicken breast tenderloins
12 oz penne pasta
3 cups fresh broccoli florets
1 jar (15 oz) creamy garlic Parmesan Alfredo sauce
1 cup whole-milk ricotta
2 cups shredded provolone cheese

Instructions

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.
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.
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.
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.
Spoon the hot pasta bake onto plates or a large serving platter. Serve immediately, garnished with extra black pepper or fresh herbs if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 620
Protein: 35 g
Carbohydrates: 45 g
Fat: 32 g

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

Next recipe

Creamy Crockpot chicken cavatappi with melted cheese and golden top

Dinner · 4 h 10 min

Crockpot Chicken Cavatappi with Garlic Parmesan Cream Sauce

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.