Slow Cooker Chicken Alfredo Baked Ziti Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use a full-fat alfredo sauce and avoid low-fat versions, which can separate. If you like a little heat, add a pinch of red pepper flakes along with the garlic seasoning.

You can also toss in some sliced mushrooms or spinach during the last 30 minutes of cooking for extra vegetables.

To make this dish even easier, use pre-shredded rotisserie chicken and skip the slow-cooking step for the chicken.

Simply combine the cooked chicken, broccoli, and alfredo sauce in the slow cooker on low for 1 hour, then stir in the pasta. This shortcut works well when you're short on time.

Variations

• Cheesy Chicken Alfredo: Stir in 1 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese when combining the pasta. The cheeses melt into the sauce for an extra indulgent, gooey texture.
• Spicy Arrabbiata Alfredo: Add 1/2 teaspoon of crushed red pepper flakes with the garlic seasoning, and use a spicy alfredo sauce or add a few dashes of hot sauce. This gives the dish a gentle kick without overpowering the creaminess.
• Vegetable-Packed Version: Add 1 cup of sliced mushrooms and 1 cup of baby spinach along with the broccoli. The mushrooms add earthy flavor, and the spinach wilts into the sauce beautifully.
• Sun-Dried Tomato Alfredo: Chop 1/2 cup of sun-dried tomatoes and stir them in with the pasta. Their sweet-tart flavor complements the creamy alfredo and chicken nicely.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 1-minute intervals, stirring between, or on the stovetop over medium-low heat 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, so you may want to add a splash of milk or chicken broth when reheating to restore the creamy texture.

You can prepare the chicken, broccoli, and sauce in the slow cooker up to 2 days ahead, then refrigerate the mixture.

When ready to serve, reheat on low until hot, then stir in freshly cooked pasta. Alternatively, cook the entire dish and refrigerate it; it reheats well in the microwave or on the stovetop.

Serving ideas

Serve this chicken alfredo baked ziti hot, straight from the slow cooker or a large serving bowl. A sprinkle of fresh parsley or extra Parmesan adds color and flavor. Pair it with a simple green salad and garlic bread for a complete meal.

This dish is hearty enough to be a main course on its own, but you can also serve it as a side to grilled chicken or meatballs.

For a lighter meal, portion it into smaller servings and pair with steamed vegetables. Leftovers are great for lunch the next day.

Frequently asked questions

Recipe card

Slow Cooker Chicken Alfredo Baked Ziti

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 3 cups fresh broccoli florets
• 1 tbsp garlic seasoning blend
• 1 jar (15 oz) alfredo sauce
• 12 oz ziti pasta
• 4 cups water
• salt to taste

Instructions

1. Place the chicken breasts in the bottom of the slow cooker in a single layer. Scatter the broccoli florets over the chicken. Sprinkle the garlic seasoning evenly over the top. Pour the alfredo sauce over everything, making sure the chicken and broccoli are coated as much as possible.
2. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The broccoli should be tender but still bright green.
3. While the chicken cooks, bring a large pot of salted water to a boil. Add the ziti and cook according to package directions until al dente. Drain the pasta and set aside. Do not rinse.
4. Once the chicken is cooked, remove it from the slow cooker to a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce and broccoli.
5. Add the cooked ziti to the slow cooker. Stir everything together until the pasta is well coated with the creamy alfredo sauce and the chicken and broccoli are evenly distributed.
6. Cover the slow cooker and let the mixture warm through for about 10 minutes on low, or until everything is hot. Serve immediately, garnished with extra garlic seasoning or grated Parmesan if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

540

Protein

38 g

Carbohydrates

45 g

Fat

23 g

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