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. Cut the chicken breast tenderloins into bite-size pieces, about 1-inch chunks. Measure out the penne pasta and broccoli florets.

Soften the cream cheese by letting it sit at room temperature for about 30 minutes, or microwave it in 10-second bursts until pliable. Have the Alfredo sauce jar open and the mozzarella measured. You won't need any additional oil or liquid—the sauce and moisture from the ingredients provide enough.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cut chicken breast tenderloins in the bottom of a 6-quart slow cooker. Spread the penne pasta and broccoli florets over the chicken. Pour the Alfredo sauce evenly over the top.
   Look for The chicken is covered with pasta and broccoli, and the sauce is poured over.
   Tip No need to stir yet—layering helps everything cook evenly.
2. 2Add the Cream Cheese and Mozzarella
   Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella cheese over the entire top.
   Look for The cream cheese sits in the middle, and the mozzarella covers the top.
   Tip Softened cream cheese blends more smoothly, but cold is fine too.

At the end of this phase, the slow cooker contains a neat stack of ingredients: chicken on the bottom, then pasta, broccoli, and sauce, topped with cream cheese and mozzarella. The sauce is pooled around the edges, and the cheese is still in distinct pieces. The aroma is fresh and garlicky, with a hint of Parmesan. Before moving on, ensure the cream cheese is centered and the mozzarella covers the top evenly.

Slow-Cook and Melt

3. 3Cover and Cook
   Cover the slow cooker with the lid. Cook on low for 4 hours, or until the chicken is cooked through and the pasta is tender. Do not stir during cooking.
   Look for The sauce will bubble gently around the edges, and the cheese will melt.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid—each peek lets out heat and extends cooking time.
4. 4Stir Everything Together
   After 4 hours, carefully remove the lid. Stir the mixture well, breaking up the cream cheese and combining all the ingredients into a creamy sauce. The chicken should be fork-tender and reach an internal temperature of 165°F (74°C).
   Look for The sauce is smooth and creamy, and the chicken is tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.

After about 2 hours, you'll notice the sauce starting to bubble around the edges and the cheese beginning to melt. The kitchen fills with a rich, savory scent. By the 3-hour mark, the pasta is softening, and the chicken is cooking through.

At 4 hours, the surface is golden and bubbly, with steam rising. The cream cheese has softened and is ready to be stirred in. Check that the chicken is no longer pink inside before proceeding.

Stir and Serve

5. 5Serve Hot
   Spoon the creamy chicken Alfredo penne onto plates or bowls. Serve immediately while hot and cheesy.
   Look for The pasta is coated in creamy sauce, and the cheese is stretchy.
   Tip Garnish with extra Parmesan or fresh parsley if desired (not shown in the video).

After stirring, the sauce is homogenous and creamy, coating every piece of pasta and chicken. The broccoli is tender but still bright green. The mozzarella is fully melted and stretchy. The dish looks like a cheesy, bubbling casserole. Serve it hot, with the cheese pulling in long strands. The final texture should be creamy and rich, not watery. Adjust seasoning with salt and pepper if desired.

Common mistakes

One common mistake is lifting the lid to stir or peek. Each time you open the slow cooker, heat escapes and extends cooking time. Another is using too much liquid—the Alfredo sauce and moisture from the chicken and broccoli are enough; adding extra broth will make the dish soupy.

Also, don't skip the cream cheese; it's essential for the silky texture. If you use frozen broccoli, thaw and drain it well to avoid excess water. Finally, make sure the chicken is fully cooked before serving, checking the temperature in several pieces.

How to tell it’s done

The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender but not mushy. To check, insert an instant-read thermometer into a piece of chicken; it should read 165°F (74°C).

The sauce should be creamy and slightly thickened, and the cheese fully melted. If the pasta is still firm after 4 hours, continue cooking in 15-minute increments until it reaches the desired texture. Avoid overcooking, as the pasta can become soft.

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