Description
A creamy, hands-off slow cooker chicken alfredo pasta that delivers rich flavor and tender chicken with minimal effort. Perfect for busy weeknights or cozy dinners.
Ingredients
2 lbs boneless, skinless chicken breasts
8 oz uncooked penne pasta
1 cup half-and-half or heavy cream
1 tbsp butter
4 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup
1 bay leaf
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 tbsp butter (for finishing)
1 cup grated Parmesan cheese
Fresh parsley for garnish
Instructions
Cook pasta according to package instructions, drain, and set aside.
In a bowl, mix half-and-half, 1 tbsp butter, garlic, soup, seasonings, and salt/pepper.
Place chicken in slow cooker, add cooked pasta and soup mixture. Add bay leaf.
Cook on low for 6-8 hours (or high 3-4 hours) until chicken is tender.
Remove chicken, shred it into the slow cooker with pasta. Add Parmesan and 1 tbsp butter, stir, and heat 10 more minutes.
Garnish with parsley and serve.
Notes
Use chicken thighs for richer flavor.
Substitute rigatoni or fusilli for penne.
Keep pasta separate initially to prevent sogginess if using high heat.
Stir in cooked pasta 30 minutes before finishing to maintain texture.
- Prep Time: 10
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg