Crockpot Cream Cheese Chicken Alfredo Penne
Slow cooker chicken alfredo with shredded chicken, penne, cream cheese, heavy cream, and Parmesan in a creamy garlic sauce.
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 4 oz cream cheese cut into cubes
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 ½ cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 2 cup heavy cream
- 12 oz uncooked penne pasta
- ¾ cup grated Parmesan cheese plus more for serving
Instructions
Cooking
- Place the chicken in a 6 quart slow cooker. Add the cream cheese, butter, garlic, chicken broth, salt, and pepper.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until a thermometer in the thickest part reads 165 degrees F.
- Shred the chicken in the slow cooker and stir the cream cheese into the broth.
- Stir in the heavy cream and uncooked penne, pressing the pasta into the liquid. Switch to high.
- Cover and cook on high for 35 to 45 minutes, stirring once or twice, until the penne is tender with a slight bite.
- Stir in the Parmesan until melted and let stand 5 minutes. Serve with extra Parmesan and pepper.
Notes
Thaw chicken before cooking and do not cook it from frozen. Refrigerate leftovers within 2 hours and use within 3 days. Reheat on the stove or in the microwave, not in the slow cooker. Cook time is 4 to 5 hours on low plus about 45 minutes on high. Nutrition is an estimate calculated from the ingredients.