Slow Cooker Provolone Chicken Alfredo Penne Step-by-step instructions

Before you start

Before you start, cut the chicken into bite-sized cubes and measure out the pasta, broccoli, and cheeses. Have your slow cooker ready and plugged in. No need to pre-cook the pasta or chicken — they'll cook together in the sauce.

If you want to prep ahead, you can combine the chicken, pasta, broccoli, and Alfredo sauce in the slow cooker insert and refrigerate overnight, then add the cheeses and cook the next day.

Instructions

Layer and Load

1. 1Layer the Ingredients
   Place the chicken cubes in the bottom of the slow cooker. Add the penne pasta, broccoli florets, and Alfredo sauce, and stir gently to combine. Spoon dollops of ricotta over the top, then sprinkle with shredded provolone cheese.
   Look for The slow cooker is filled with layered ingredients, the chicken covered by pasta and sauce.
   Tip For even cooking, spread the chicken evenly across the bottom. Don't stir after adding the cheeses — they'll melt into a golden crust.

At the start, your slow cooker is filled with raw chicken, pasta, broccoli, and sauce. The ingredients should be evenly distributed, with the chicken at the bottom. The ricotta and provolone are dolloped and sprinkled on top, creating a white and golden layer. The dish looks uncooked but promising — a mosaic of colors and textures ready to transform.

Slow Simmer

2. 2Slow Cook Until Tender
   Cover and cook on LOW for 4 hours, or until the chicken is cooked through and the pasta is tender. The sauce should be bubbling gently around the edges. Stir once halfway through if possible, taking care not to break up the chicken.
   Look for The sauce is bubbling, the pasta is tender, and the chicken is no longer pink in the center.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the chicken at the 3-hour mark; if it reaches 165°F (74°C), it's done. Avoid overcooking to keep the chicken moist.

After a few hours, the slow cooker is bubbling gently, and the aroma of garlic and cheese fills the kitchen. The sauce has turned a creamy golden color, the pasta is tender, and the chicken is cooked through.

The cheese has melted into a glossy blanket, and the broccoli is vibrant green. The texture should be creamy and cohesive, with no raw flour or uncooked pasta remaining.

Serve and Savor

3. 3Serve and Enjoy
   Turn off the slow cooker. Let the dish rest for 5 minutes to thicken slightly. Serve warm, spooning the creamy sauce over the pasta and chicken. Garnish with extra provolone or fresh herbs if desired, though the video serves it plain.
   Look for The cheese is melted and stretchy, and the sauce coats the back of a spoon.
   Tip For the best texture, serve immediately while the cheese is still gooey. Leftovers reheat well in the microwave with a splash of milk.

The finished dish is a bubbling, cheesy casserole with steam rising from the surface. When you scoop it, the spoon lifts a stretchy, cheese-laden bite with tender chicken and pasta. The sauce is thick enough to coat the back of a spoon, and the flavors are rich and savory. Serve it hot, straight from the slow cooker, for the most comforting meal.

Common mistakes

One common mistake is overcooking the pasta, which can turn mushy. Stick to the recommended cooking time and check for doneness at the lower end. Another pitfall is using pre-shredded cheese that doesn't melt smoothly — opt for block cheese and shred it yourself.

Also, resist the urge to stir too often, as this can break up the chicken and make the sauce grainy. If the sauce seems too thin at the end, let it rest uncovered for a few minutes to thicken.

How to tell it’s done

The dish is done when the chicken is cooked through to 165°F (74°C) and the pasta is tender. The sauce should be bubbling gently around the edges, and the cheese melted and slightly golden on top.

If you insert a fork into a piece of chicken, the juices should run clear. The broccoli should be bright green and easily pierced with a fork. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

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