Ingredients
Chicken and Sauce
- 1 lb chicken breast
- 4 oz cream cheese
- 4 Tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp ground black pepper
- 2 ½ cups heavy whipping cream
- 1 cup chicken broth
Pasta and Toppings
- 8 oz penne pasta, uncooked
- ¾ cup parmesan cheese
- Freshly grated parmesan cheese, for topping
- Chopped greens (such as parsley or basil), for garnish
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken breast, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker. Stir gently to combine the ingredients.
- Cook Chicken: Cook on high for 2-3 hours or on low for 4-5 hours until the chicken breast is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks or shredding claws.
- Add Pasta and Cheese: Return the shredded chicken to the crockpot. Add the uncooked penne pasta and ¾ cup of parmesan cheese. Stir to mix everything evenly.
- Cook Pasta: Cook on high for about 35-40 minutes, or until the pasta is fully cooked through and has absorbed the creamy sauce.
- Serve: Spoon the chicken Alfredo onto plates or bowls. Top each serving with freshly grated parmesan cheese and a sprinkle of chopped greens for a fresh finish.
Notes
- Ensure the chicken is fully cooked before shredding to avoid any texture issues.
- Stir gently when adding ingredients to prevent cream cheese from clumping.
- If the sauce is too thick after cooking pasta, add a splash of chicken broth or cream to loosen it.
- You can substitute penne pasta with any pasta shape you prefer, but cooking times may vary slightly.
- For a richer flavor, use freshly grated parmesan cheese rather than pre-grated.
- Prep Time: 15 minutes
- Cook Time: 4 hours 35 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
