Crockpot Chicken Alfredo Penne with Broccoli

This Crockpot chicken Alfredo penne with broccoli is the definition of set-it-and-forget-it comfort food. You simply layer raw chicken, pasta, broccoli, Alfredo sauce, cream cheese, and mozzarella into the slow cooker, then walk away.

Hours later, you return to a bubbling pot of creamy, cheesy pasta with tender chicken and perfectly cooked broccoli. The rich garlic-Parmesan sauce coats every bite, and the melted mozzarella pulls into golden strands. It's a complete dinner in one pot, with minimal prep and maximum flavor.

This recipe turns a handful of everyday ingredients into a luscious, satisfying meal that tastes like it simmered all day in a restaurant kitchen. The slow cooker does all the work: the chicken stays juicy, the pasta absorbs the creamy sauce, and the broccoli softens into the mix.

It's perfect for busy weeknights when you want a home-cooked dinner without standing over the stove. Just dump everything in, set the timer, and let the Crockpot work its magic. The result is a hearty, crowd-pleasing dish that the whole family will love.

Ingredients

Why this recipe works

The slow cooker's gentle, steady heat transforms raw chicken and pasta into a tender, cohesive casserole. As the sauce bubbles, the cream cheese melts into the Alfredo, creating a velvety, rich texture that clings to every piece of penne.

The chicken cooks slowly in the liquid, staying moist and absorbing the garlic and Parmesan flavors. This hands-off method means you can start it in the morning and come home to dinner ready.

Layering the ingredients in the order shown—chicken first, then pasta, broccoli, sauce, and cheese—ensures even cooking without stirring. The pasta softens as it absorbs the sauce, while the broccoli steams gently on top. The mozzarella forms a golden, bubbly crust that adds a satisfying contrast to the creamy interior. This one-pot approach minimizes cleanup and maximizes flavor, making it an ideal choice for busy cooks.

Notes and substitutions

Choose chicken breast tenderloins because they cook quickly and stay tender, but boneless, skinless breasts or thighs work equally well. For the pasta, use a sturdy shape like penne that holds up to long cooking without turning mushy.

Fresh broccoli florets provide the best texture, but frozen (thawed and drained) are a convenient alternative. The Alfredo sauce can be any creamy garlic Parmesan variety—homemade or store-bought.

The cream cheese adds richness and helps thicken the sauce; softening it beforehand makes it easier to blend. Whole-milk mozzarella melts beautifully and gives that stretchy, cheese-pull effect. If you prefer a sharper flavor, swap in part-skim mozzarella or add a sprinkle of Parmesan. For a lighter version, use reduced-fat cream cheese and mozzarella, though the sauce will be slightly less luxurious.

• chicken breast tenderloins: boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• penne pasta: any short pasta like rigatoni, fusilli, or farfalle
• fresh broccoli florets: frozen broccoli florets, thawed and drained
• creamy garlic parmesan Alfredo sauce: homemade Alfredo sauce or a jar of your favorite store-bought variety

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon
• Serving spoon