Some weeknights I just want to dump everything in the slow cooker before I leave the kitchen and not think about dinner again until it’s time to eat. This chicken alfredo is exactly that kind of recipe. Chicken, pasta, and broccoli all cook together in one pot, and the sauce comes together with a quick stir at the end.
Thank you for reading this post, don't forget to subscribe!It’s got that creamy, cheesy alfredo flavor everyone loves, but skips the heavy cream base that usually goes into it. A little milk, broth, and Parmesan do most of the work, with a splash of cream stirred in near the end if you want it extra rich.
Why You’ll Love This Dinner
This one is about as low-effort as dinner gets. Everything goes into the slow cooker at once, so there’s no juggling a skillet and a pasta pot at the same time. The broccoli cooks right alongside the chicken and pasta, which means one less side dish to worry about and one less pan to wash.
It’s also a good one for nights when you’re not totally sure what time everyone’s sitting down to eat, since the slow cooker holds it well until you’re ready for the cheese step.
If your family likes this style of dinner, <a href=”https://dinnerdreamy.com/healthy-crockpot-chicken-and-broccoli/”>Healthy Crockpot Chicken and Broccoli</a> is another simple slow cooker option worth trying.
Ingredients
You’ll need boneless, skinless chicken breasts cut into bite-size pieces, fresh broccoli florets, short pasta like fettuccine or penne broken in half, milk, chicken broth, grated Parmesan, and a little heavy cream if you want extra richness. Garlic, Italian seasoning, onion powder, black pepper, and red pepper flakes round out the seasoning.
Rotisserie chicken can save you a step here if you’re short on time. Frozen broccoli works in a pinch too, though fresh florets hold their texture a bit better through the long cook time.
Step-by-Step Instructions
Prep the base. In the slow cooker, combine the chicken pieces, minced garlic, Italian seasoning, onion powder, black pepper, and red pepper flakes. Pour in the milk and chicken broth, then stir until everything’s coated.
Add pasta and broccoli. Break the pasta in half and nestle it down into the liquid. Scatter the broccoli florets over the top, pushing them down so they’re mostly submerged.
Cook. Cover and set the slow cooker to HIGH for 2 hours or LOW for 4 hours. The pasta should be al dente and the chicken tender by the time it’s done. Giving it a stir halfway through helps keep the pasta from sticking together.
Finish the sauce. About 10 minutes before serving, stir in the heavy cream, if you’re using it, along with the grated Parmesan. Let the residual heat melt the cheese into a smooth sauce, stirring gently until everything comes together.
Serve. Sprinkle with fresh parsley and extra Parmesan before bringing it to the table.
What to Serve With It
This dish is pretty complete on its own since the broccoli’s already built in, but a slice of garlic bread or a simple side salad rounds it out nicely if you want something extra.
Variations
If you’re out of heavy cream, half-and-half or a spoonful of cream cheese stirred into the milk gets you close to the same richness. Swapping in rotisserie chicken cuts down on prep time considerably. For another pasta-forward chicken dinner with a similar comforting feel, <a href=”https://dinnerdreamy.com/chicken-broccoli-pasta-bake/”>Chicken Broccoli Pasta Bake</a> is worth adding to your list too.
Storage
Leftovers keep in an airtight container in the fridge for up to 3 days. The pasta soaks up more of the sauce as it sits, so a splash of milk or broth when reheating helps loosen it back up. This one doesn’t freeze particularly well since the texture of the pasta and sauce changes once thawed, so it’s best enjoyed within a few days.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prepare it up through the cooking step, then refrigerate and stir in the Parmesan just before serving.
What can I use instead of heavy cream?
Half-and-half, evaporated milk, or a blend of milk with a bit of cream cheese all work as substitutes.
Why did my pasta turn out mushy?
It’s usually from overcooking. Check at the earlier end of the cook time, especially on HIGH, and add a splash of extra broth if the pasta looks like it needs more liquid.
Can I use frozen broccoli?
Yes, just add a minute or two to the cooking time since it releases more water as it cooks.
Can I double this recipe?
You can, though you’ll want a large enough slow cooker to keep everything from being too crowded, which can affect how evenly it cooks.
Is there a way to make it lighter?
Skipping the heavy cream and relying on the milk, broth, and Parmesan for the sauce keeps it a bit lighter without losing the creamy texture.
For another creamy, protein-packed chicken pasta option, <a href=”https://dinnerdreamy.com/high-protein-chicken-alfredo-with-cottage-cheese/”>High Protein Chicken Alfredo with Cottage Cheese</a> is a good one to have in your back pocket.
Warm Closing
This has turned into one of those dinners I set up in the morning and barely think about until it’s time to eat. I hope it makes one of your busy evenings a little easier too.
Crockpot Chicken Alfredo with Broccoli
Equipment
- Slow cooker
Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into bite-size pieces
- 2 cup fresh broccoli florets
- 12 oz fettuccine or penne pasta broken in half
- 1 cup low-fat milk
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 0.25 cup heavy cream optional, for extra richness
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes optional
- fresh parsley chopped, for garnish
Instructions
- In the slow cooker, combine the chicken pieces, minced garlic, Italian seasoning, onion powder, black pepper, and red pepper flakes. Pour in the milk and chicken broth, then stir to coat.
- Break the pasta in half and nestle it in the liquid. Scatter the broccoli florets on top, ensuring they’re mostly submerged.
- Cover and set the slow cooker to HIGH for 2 hours or LOW for 4 hours, until the pasta is al dente and the chicken is tender.
- About 10 minutes before serving, stir in the heavy cream, if using, and the grated Parmesan. Let the heat melt the cheese into a smooth sauce.
- Sprinkle with fresh parsley and extra Parmesan before serving.
