Servings
6
Prep Time
10 minutes
Cook Time
4–5 hours on LOW
Pasta Cooking Time
20–25 minutes
Total Time
About 4½–5½ hours
Ingredients
Chicken & Sauce
- 2 lb (900 g) boneless, skinless chicken breasts
- 2 jars (15 oz / 425 g each) Alfredo sauce
- 4 oz (115 g) cream cheese, softened
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (120 ml) chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt, or to taste
Pasta
- 12 oz (340 g) penne pasta
- Water, for boiling
Optional Garnishes
- 2 tablespoons chopped fresh parsley
- Extra grated Parmesan
- A pinch of black pepper
Instructions
1. Prepare the Slow Cooker
Lightly grease a 6-quart slow cooker.
Place the chicken breasts in the bottom.
2. Add the Creamy Ingredients
Pour the Alfredo sauce and chicken broth over the chicken.
Add the softened cream cheese, Parmesan cheese, Italian seasoning, garlic powder, onion powder and black pepper.
Do not add the pasta yet.
3. Slow Cook the Chicken
Cover and cook on LOW for 4–5 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
Avoid overcooking the chicken, as it can become dry.
4. Shred the Chicken
Remove the cooked chicken from the slow cooker and place it on a plate.
Shred it with two forks or cut it into bite-sized pieces.
Return the chicken to the creamy sauce and stir well.
5. Cook the Pasta
Cook the penne pasta separately according to the package directions until al dente.
Drain well.
Do not add uncooked pasta directly to the slow cooker, because cooking times can vary and the sauce may become too thick.
6. Combine
Add the cooked penne to the slow cooker.
Gently stir until the pasta is completely coated in the creamy Alfredo sauce.
If the sauce is too thick, add a small amount of warm chicken broth or milk until you reach your preferred consistency.
7. Finish & Serve
Let the pasta sit for about 5 minutes so the sauce can thicken slightly.
Garnish with fresh parsley, extra Parmesan and black pepper.
Serve immediately while warm and creamy.
Nutrition Estimate Per Serving
- Calories: 650–750
- Protein: 48–55 g
- Carbohydrates: 50–60 g
- Fat: 28–35 g
- Fiber: 2–4 g
- Sodium: varies depending on the Alfredo sauce, Parmesan and broth
Nutrition values are estimates and can vary depending on the brands and exact quantities used.
Nut & Allergen Information
Contains:
- Milk/dairy from Alfredo sauce, cream cheese and Parmesan
- Wheat/gluten from penne pasta
Potential allergens to check:
- Soy, depending on the Alfredo sauce and pasta brand
- Eggs, depending on the pasta brand
Peanuts/Tree Nuts:
The basic recipe does not require peanuts or tree nuts. However, check the labels of the Alfredo sauce, Parmesan and other packaged ingredients for possible nut-containing ingredients or cross-contact.
Nut-Free: Yes, when all packaged ingredients are verified nut-free and prepared in a nut-free kitchen.
Q&A
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well and can provide a more tender result.
Can I use rotisserie chicken?
Yes. Skip the slow-cooking step for the chicken. Add shredded cooked rotisserie chicken to the Alfredo sauce and warm it through before combining with the cooked pasta.
Can I use another type of pasta?
Yes. Fettuccine, rigatoni, bow-tie pasta or rotini can work well. Cook the pasta separately according to its package directions.
Can I add vegetables?
Absolutely. Broccoli, spinach, mushrooms or peas are delicious additions.
Can I make it lighter?
You can use reduced-fat cream cheese and a lighter Alfredo sauce. The final texture and flavor will be somewhat different.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3–4 days.
How do I reheat it?
Reheat gently in the microwave or on the stovetop. Add a splash of milk or chicken broth to loosen the sauce.
Can I freeze it?
Cream-based sauces can change texture after freezing, so freezing is not recommended for the best quality. If you do freeze it, thaw it in the refrigerator and reheat gently.
Can I prepare this ahead of time?
Yes. Cook the chicken and sauce ahead of time, refrigerate properly, and prepare the pasta separately. Combine and reheat gently when ready to serve.