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Chicken alfredo pasta bake
Stroller Envy

Slow Cooker Chicken Alfredo with Penne

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Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts fully thawed
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 15 oz jarred Alfredo sauce
  • 12 oz dry penne
  • 1/4 cup grated Parmesan

Method
 

  1. Put chicken, broth, garlic powder and pepper in a 4-quart slow cooker. Cover; cook on low 3–4 hours, checking at 3 hours, until every piece reaches 165°F.
  2. Transfer chicken to a board; shred. Pour cooking liquid into a measuring cup. Return chicken to cooker with Alfredo sauce and 1/4 cup cooking liquid. Cover on high 15–20 minutes until hot throughout.
  3. Meanwhile, boil penne separately according to package directions; drain. Fold into chicken with Parmesan. Add reserved cooking liquid by the tablespoon if needed; serve immediately.

Notes

Equipment: 4-quart slow cooker, large pot, instant-read thermometer.
Serving size: one of 6 equal portions.
Use fully thawed raw chicken. Cook pasta separately and add cream sauce late to preserve texture.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.