Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts
- 1 (14.5 oz) jar Alfredo sauce (or 2 cups homemade)
- 1 (10 oz) can condensed cream of chicken soup
- ½ cup chicken broth
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ¼ tsp black pepper
- 8 oz (225g) uncooked penne pasta
- 1 cup shredded Parmesan cheese (plus extra for garnish)
- Optional: 1 cup frozen peas or sautéed mushrooms
Instructions
- Prep slow cooker: Spray insert with nonstick spray.
- Add base ingredients: Place chicken breasts in bottom. In a bowl, whisk Alfredo sauce, cream of chicken soup, broth, garlic powder, onion powder, parsley, and pepper. Pour over chicken.
- Cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken shreds easily.
- Shred chicken: Remove chicken, shred with forks, and return to slow cooker.
- Cook pasta separately: Boil penne according to package directions until al dente. Drain.
- Combine: Stir cooked pasta, Parmesan, and optional peas/mushrooms into slow cooker. Mix gently until sauce coats everything and cheese melts (~5–10 min on WARM).
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
💡 Pro Tips:
– Do not add uncooked pasta to the slow cooker—it will turn mushy. Always cook it separately.
– For richer flavor, stir in 2 tbsp butter at the end.
– Store leftovers in fridge up to 3 days (sauce thickens when cold—thin with a splash of milk when reheating).
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 5 hr (slow cooker) + 10 min (pasta) | Total Time: 5 hr 20 min
Servings: 6 | Calories: 480 | Net Carbs: 38g | Fats: 22g | Protein: 32g
Servings: 6 | Calories: 480 | Net Carbs: 38g | Fats: 22g | Protein: 32g