Slow Cooker Provolone Chicken Alfredo Penne

This slow cooker chicken Alfredo penne is the dinner that practically makes itself. Just toss chicken, pasta, broccoli, and a creamy Alfredo sauce into your Crockpot, dollop with ricotta and provolone, and let it simmer until everything is tender and bubbling.

The result is a rich, comforting one-pot meal that tastes like you spent hours in the kitchen — but you barely lifted a finger. Perfect for busy weeknights, this dump-and-forget recipe delivers creamy, cheesy goodness with minimal cleanup.

There are dinners that require planning, prep, and a sink full of pots — and then there's this slow cooker chicken Alfredo penne. It's the kind of meal you throw together in ten minutes, walk away, and come back to a kitchen filled with the aroma of garlic, cream, and melted cheese.

The chicken stays juicy, the pasta cooks right in the sauce, and the broccoli adds a fresh pop of green. This is comfort food at its easiest, and it's sure to become a regular in your dinner rotation.

Ingredients

Why this recipe works

The slow cooker does all the work here, turning raw chicken and uncooked pasta into a creamy, tender one-pot meal. Cooking everything together means the pasta soaks up the Alfredo sauce, becoming rich and flavorful, while the chicken stays moist and shreds easily. The low, slow heat gently melts the provolone and ricotta into a velvety sauce that coats every bite.

Layering the ingredients in the order the video shows — chicken first, then pasta, broccoli, and sauce — ensures even cooking.

The chicken sits at the bottom, closest to the heat, so it reaches a safe temperature while the pasta and vegetables steam on top. The result is a harmonious dish where every component is cooked perfectly, with no dry chicken or crunchy pasta in sight.

Notes and substitutions

Use a good-quality jarred Alfredo sauce for convenience; look for one with garlic and parmesan for the best flavor. If you prefer a lighter sauce, you can use half Alfredo and half chicken broth, but the video calls for a full jar.

Whole-milk ricotta adds richness, while provolone melts smoothly — avoid pre-shredded cheese that contains anti-caking agents, as it may not melt as well.

This recipe works in any 6-quart slow cooker. If your cooker runs hot, check the dish at 3 hours to prevent overcooking. For a gluten-free version, use gluten-free penne and verify that your Alfredo sauce is gluten-free. You can also swap the chicken for turkey or omit it for a vegetarian version, but adjust cooking time accordingly.

• boneless skinless chicken breasts: boneless skinless chicken thighs (cut into bite-sized cubes)
• penne pasta: other short pasta shapes like rigatoni or fusilli
• fresh broccoli florets: frozen broccoli florets (thawed and drained)
• whole-milk ricotta cheese: part-skim ricotta or cottage cheese (drained)

Equipment

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