Introduction to Chicken Alfredo Pasta
Chicken Alfredo Pasta is a practical slow cooker dinner made with tender chicken breasts, jarred Alfredo sauce, cream cheese, and penne. The chicken cooks gently in the sauce while you handle the pasta separately for a reliable texture.
This recipe is part of the Slow Cooker Pasta Recipes collection and makes eight servings. It is a good fit for a family dinner, casual gathering, or make-ahead meal because the chicken mixture can be prepared while the pasta water comes to a boil.
Why You'll Love This Chicken Alfredo Pasta
- The slow cooker does most of the work while the chicken cooks until tender and easy to shred.
- Cream cheese makes the Alfredo sauce smooth and creamy without requiring a separate stovetop sauce.
- Cooking the penne separately keeps the pasta from becoming overly soft or absorbing too much sauce.
- The recipe uses a short ingredient list and familiar pantry staples.
- Eight servings make this a useful dinner for a family or a small gathering.
Ingredients for Chicken Alfredo Pasta
- 2 lbs chicken breasts
- 1 jar Alfredo sauce
- 1 cup chicken broth
- 8 oz cream cheese
- 1 tsp garlic powder
- 12 oz penne pasta
- Salt & pepper to taste
The ingredient list is simple: 2 lbs chicken breasts, 1 jar Alfredo sauce, 1 cup chicken broth, 8 oz cream cheese, 1 tsp garlic powder, 12 oz penne pasta, and Salt & pepper to taste. Cut the cream cheese into cubes before adding it so it melts more evenly into the warm sauce.
How to Make Chicken Alfredo Pasta
Step 1: Prepare the Slow Cooker
Lightly coat the inside of a 6-quart slow cooker with cooking spray or a thin layer of oil. Place the chicken breasts in the bottom in a mostly even layer. If any breast is especially thick, arrange it so the pieces are not tightly stacked.
Step 2: Add the Sauce Ingredients
Pour the Alfredo sauce and chicken broth over the chicken. Sprinkle in the garlic powder, then season with salt and pepper to taste. Turn the chicken once with tongs if needed so the sauce covers the top. Do not add the cream cheese or pasta yet.
Step 3: Cook the Chicken
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours. Begin checking the chicken at the shorter time because slow cookers vary. The chicken is ready when the thickest part reaches at least 165°F on an instant-read thermometer.
Step 4: Melt in the Cream Cheese
Transfer the cooked chicken to a plate or cutting board. Add the cubed cream cheese to the sauce in the slow cooker, cover, and cook on low for 20 to 30 minutes, stirring once or twice, until the cream cheese has melted. Whisk or stir the sauce until it looks smooth.
Step 5: Cook the Penne
While the cream cheese melts, bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente, usually about 10 to 12 minutes. Drain the pasta well, but do not rinse it, since a little surface starch helps the sauce cling.
Step 6: Shred and Combine
Shred or slice the cooked chicken and return it to the slow cooker. Add the drained penne and stir gently until the pasta and chicken are coated. Let the finished dish stand for 5 minutes with the slow cooker on warm before serving. If the sauce becomes too thick, stir in a small amount of warm water or broth.
Tips for Success
- Use an instant-read thermometer in the thickest part of the largest chicken breast to confirm it has reached 165°F.
- Cut the cream cheese into small cubes so it melts more quickly and leaves fewer lumps in the sauce.
- Do not leave the cooked pasta in the slow cooker for hours, since it can absorb the sauce and become soft.
- If you need to hold the dish before serving, use the warm setting for a short period and stir occasionally. Add a splash of broth if needed.
- Refrigerate leftovers within 2 hours in shallow, covered containers, and reheat them to 165°F before eating.
Equipment Needed
- 6-quart slow cooker
- Large pot
- Instant-read thermometer
Variations
- Use boneless, skinless chicken thighs in place of the chicken breasts, checking that the thickest pieces reach 165°F.
- Add sliced mushrooms or broccoli by cooking them separately and stirring them into the finished pasta.
- For a sharper sauce, stir in a small amount of grated Parmesan when the cream cheese has melted.
- Replace the penne with another short pasta such as rotini or rigatoni, using the package cooking time as a guide.
- Add red pepper flakes or extra black pepper if you prefer a little heat, while keeping the base recipe mild.
Serving Suggestions
Serve the Chicken Alfredo Pasta while it is warm, with a simple green salad or steamed vegetables on the side. Spoon the chicken and penne into shallow bowls so the sauce stays evenly distributed. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of broth or water to loosen the sauce.
FAQs about Chicken Alfredo Pasta
Can I put the dry penne directly into the slow cooker? It is more reliable to cook the penne separately for this recipe. The slow cooker contains limited liquid, and dry pasta may cook unevenly or absorb too much of the sauce. Boiling the penne separately gives you better control over its texture.
Can I use frozen chicken breasts? Use thawed chicken breasts for this recipe. Frozen chicken may spend too long at an unsafe temperature during slow cooking, and the pieces may cook unevenly. Thaw the chicken in the refrigerator before adding it to the slow cooker.
How do I know when the chicken is done? Check the thickest part of the largest breast with an instant-read thermometer. It must reach 165°F. The chicken should also be easy to shred or slice, but temperature is the reliable food safety check.
Why is my Alfredo sauce too thick? Pasta continues to absorb sauce as it sits. Stir in a small amount of warm chicken broth or water until the sauce reaches the consistency you want. Add the liquid gradually so the sauce does not become thin.
Can I make this recipe ahead of time? You can cook the chicken and sauce ahead, cool them promptly, and refrigerate them in a covered container for up to 3 days. Cook the pasta close to serving time for the best texture, then reheat the chicken mixture to 165°F before combining.
Final Thoughts
This slow cooker Chicken Alfredo Pasta keeps dinner straightforward without giving up a creamy, comforting result. Cook the chicken until it reaches a safe temperature, prepare the penne separately, and bring everything together just before serving for the best texture.
Looking for more? This recipe is part of our roundup of 4 Slow Cooker Pasta Recipes That Make Family Dinners Easy.
Chicken Alfredo Pasta
Ingredients
Equipment
Method
- Place the chicken, Alfredo sauce, chicken broth, garlic powder, salt, and pepper in a slow cooker and cook until the chicken reaches 165°F.
- Add cubed cream cheese and cook until melted, then shred the chicken and stir it back into the sauce.
- Boil the penne according to the package directions, drain it, and stir it into the chicken Alfredo sauce before serving.
Nutrition
Notes
- Use thawed chicken breasts and verify the thickest part reaches 165°F.
- Cook the pasta separately so it does not become overly soft.
- Refrigerate leftovers within 2 hours and use them within 3 days.
