Introduction

This Crock Pot Chicken Alfredo with Broccoli is a simple, comforting dish perfect for busy weeknights. Tender chicken simmers in creamy garlic Alfredo sauce, combined with nutritious broccoli and perfectly cooked penne pasta for an all-in-one meal.

This image shows a close-up of a creamy pasta dish in a white bowl. The dish has three main layers: penne pasta in a light yellow color, small pieces of cooked chicken in a pale beige shade, and bright green broccoli florets. All ingredients are mixed together and coated in a thick, creamy white sauce. A wooden spoon is partially submerged in the dish, with some sauce and broccoli on it. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken, cut into 1-inch pieces (about 3-4 chicken breasts)
1 (16 ounce) jar garlic Alfredo sauce
1 (8 ounce) package frozen broccoli
1 (16 ounce) box penne pasta

Instructions

Step 1: In the basin of a 5-6 quart crock pot, combine the chicken pieces, garlic Alfredo sauce, and frozen broccoli. Stir well to coat all the chicken evenly with the sauce.
Step 2: Cover and cook on low for 4 hours or on high for 2 hours until the chicken is fully cooked and tender.
Step 3: About 30 minutes before the cooking time ends, prepare the penne pasta on the stovetop according to the package instructions until al dente.
Step 4: Drain the pasta and add it into the crock pot. Stir thoroughly to coat the pasta in the creamy sauce. Serve warm.

Tips & Variations

For extra flavor, sprinkle fresh Parmesan cheese and chopped parsley over the dish before serving.
Use fresh broccoli instead of frozen for a firmer texture; add it during the last hour of cooking to avoid overcooking.
Try swapping penne for fettuccine or rotini pasta if you prefer a different shape.

Storage

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

How to Serve

A close-up of creamy white sauce pasta served in a white bowl on a white marbled surface. The dish has three visible layers: a top layer with green broccoli pieces covered with creamy white sauce, a middle layer showing pale yellow penne pasta coated in the sauce, and chunks of light beige chicken mixed throughout. A wooden spoon holds a portion of the pasta with broccoli and chicken, showing the thick sauce texture. In the background, some green herbs and a striped cloth are blurred out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness and flavor. Adjust cooking times slightly if needed to ensure they are cooked through.

Do I have to cook the pasta separately?

Yes, it’s best to cook the pasta separately on the stovetop to avoid it becoming mushy in the crock pot. Adding it at the end ensures it stays tender but firm.

Crock Pot Chicken Alfredo with Broccoli Recipe

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★★★★★

4.7 from 101 reviews

This Crock Pot Chicken Alfredo with Broccoli is a creamy, comforting one-pot meal perfect for busy days. Tender chunks of chicken simmer in garlic Alfredo sauce with nutritious broccoli, paired with perfectly cooked penne pasta. Slow-cooked to perfection, it offers a rich, flavorful dinner that requires minimal effort.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Main Ingredients

2 pounds boneless, skinless chicken, cut into 1-inch pieces (about 3–4 chicken breasts)
1 (16 ounce) jar garlic Alfredo sauce
1 (8 ounce) package frozen broccoli
1 (16 ounce) box penne pasta

Instructions

Prepare the Crock Pot: In the basin of a 5-6 quart crock pot, add the cut chicken pieces, jar of garlic Alfredo sauce, and frozen broccoli. Stir thoroughly to coat all chicken pieces evenly with the sauce and distribute the broccoli.
Slow Cook the Chicken: Cover the crock pot and cook on low heat for 4 hours or on high heat for 2 hours, allowing the chicken to become tender and soak up the flavors.
Cook the Pasta: About 30 minutes before the crock pot cooking time ends, bring a large pot of salted water to a boil on the stovetop. Add the penne pasta and cook according to the package instructions until al dente. Drain thoroughly.
Combine and Serve: Add the drained pasta directly into the crock pot. Stir well to coat the pasta evenly with the Alfredo sauce and mix all ingredients together. Serve warm for a hearty, delicious meal.

Notes

Use fresh broccoli instead of frozen if you prefer; add it during the last hour of cooking to prevent overcooking.
To reduce calories, use a low-fat or light Alfredo sauce variant.
For extra flavor, season the chicken with garlic powder, salt, and pepper before adding to the crock pot.
Leftovers keep well refrigerated up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Crock Pot Chicken Alfredo, Slow Cooker Alfredo, Chicken and Broccoli Pasta, Easy Dinner, One-Pot Meal