Creamy Crock Pot Chicken Alfredo with Penne Pasta Recipe

Introduction

This creamy slow cooker chicken pasta is a comforting and easy meal perfect for busy days. Tender chicken breasts cooked in a rich parmesan cream sauce combined with al dente penne pasta make for a satisfying dish everyone will love.

Ingredients

• 2 large boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4 ounces penne pasta, cooked al dente
• 1 ½ cups heavy cream
• ½ cup chicken stock
• ¾ cup fresh grated parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• 4 ounces (½ block) cream cheese, cubed
• 2 tablespoons salted butter, cubed
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

1. Step 1: Place the chicken breasts in the bottom of a 6-quart slow cooker. Season both breasts evenly with salt, black pepper, garlic powder, and onion powder.
2. Step 2: In a large bowl, mix together heavy cream, chicken stock, parmesan cheese, minced garlic, and black pepper. Pour this sauce evenly over the chicken in the slow cooker.
3. Step 3: Scatter the cream cheese cubes and butter cubes around the slow cooker. Cover and cook on low for 4-6 hours or on high for 2-4 hours, checking often if using high heat to prevent burning.
4. Step 4: During the last hour, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
5. Step 5: Add the cooked penne pasta to the slow cooker and stir well to combine with the sauce and chicken.
6. Step 6: In a small bowl, whisk together cornstarch and water to form a slurry. Stir the slurry into the slow cooker, then increase heat to high and cook for 30-45 minutes, stirring every 15 minutes until sauce thickens.
7. Step 7: Serve immediately for best taste and texture.

Tips & Variations

• Use freshly grated parmesan cheese for the creamiest sauce and best flavor.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add cooked vegetables like spinach or mushrooms in the last hour for extra nutrition.
• If you prefer spicy notes, sprinkle in some crushed red pepper flakes with the seasonings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or chicken stock to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

Yes, you can use frozen chicken breasts, but you will need to increase the cooking time by about 1-2 hours on low heat to ensure they cook through completely.

Is it necessary to cook the pasta separately?

Yes, cooking the penne pasta separately ensures it stays al dente and doesn’t become mushy in the slow cooker. Add it in the last hour to combine with the sauce and chicken.

Creamy Crock Pot Chicken Alfredo with Penne Pasta Recipe

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★★★★★

4.5 from 78 reviews

This creamy slow cooker chicken pasta recipe combines tender shredded chicken breasts with a rich parmesan cream sauce and al dente penne pasta. Slow cooked to perfection and thickened with a cornstarch slurry, it’s an easy, comforting one-pot meal ideal for busy days.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Pasta

• 4 ounces penne pasta, cooked al dente

Sauce

• 1½ cups heavy cream
• ½ cup chicken stock
• ¾ cup fresh grated parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon black pepper
• 4 ounces (½ block) cream cheese, cubed
• 2 Tablespoons salted butter, cubed
• 2 Tablespoons cornstarch
• 2 Tablespoons water

Instructions

1. Prepare Chicken: Place the chicken breasts into the bottom of a 6-quart slow cooker. Season evenly with salt, black pepper, garlic powder, and onion powder, ensuring the spices coat both breasts.
2. Make Sauce Mixture: In a large bowl, combine heavy cream, chicken stock, parmesan cheese, minced garlic, and black pepper. Stir until ingredients are well incorporated.
3. Add Sauce and Dairy: Pour the cream sauce over the chicken in the slow cooker. Distribute cubed cream cheese and salted butter around the cooker, nestled beside the chicken.
4. Cook Chicken: Cover and set slow cooker to low, cooking for 4-6 hours, or on high for 2-4 hours. Check regularly if using high to prevent burning, though low heat is recommended for best results.
5. Shred Chicken: During the last hour of cooking, remove the chicken breasts, shred them finely using forks, and return the shredded meat to the slow cooker, mixing it into the sauce.
6. Add Pasta: Stir in the cooked al dente penne pasta thoroughly, combining it well with the shredded chicken and sauce.
7. Thicken Sauce: In a small bowl, whisk cornstarch with water to create a slurry. Stir this mixture into the slow cooker, then increase the heat to high.
8. Final Cook: Continue cooking uncovered on high for 30-45 minutes until the sauce thickens, stirring every 15 minutes to prevent sticking. Serve immediately once thickened.

Notes

• For best texture and flavor, cook the pasta just until al dente before adding it to the slow cooker.
• Using low heat for cooking the chicken prevents the dairy from separating and the sauce from burning.
• You can swap penne pasta with other short pasta shapes like rigatoni or rotini if preferred.
• Leftovers can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
• Adjust seasoning to taste if desired, especially after adding pasta as it may absorb some saltiness.

Keywords: slow cooker chicken pasta, creamy chicken pasta, parmesan chicken pasta, slow cooker recipes, easy chicken dinners