Method
- Season the chicken with the Italian seasoning, salt, and pepper until all the pieces are evenly coated. For extra flavor, cover and refrigerate them for 30 minutes if time allows.
- Transfer the chicken to the slow cooker. Add the Parmesan, mozzarella, Alfredo sauce, and 1½ cups of water, then stir until everything is well combined.
- Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is cooked through and tender.
- About 20 minutes before serving, cook the penne according to the package directions until al dente, then drain the pasta well.
- Stir the cooked pasta into the Alfredo sauce until they are all evenly coated. Cover and cook them for 5–10 minutes, or until the pasta is heated through.
- Give everything one final stir, then serve the Chicken Alfredo warm with a sprinkle of fresh parsley.
Notes
Chicken Breasts: Boneless, skinless chicken breasts become wonderfully tender as they slowly cook in the Alfredo sauce. Cutting them into evenly sized pieces helps everything cook at the same rate while making the finished dish easier to serve. Substitutions: Chicken thighs are an excellent alternative. Rotisserie chicken can also be used if you'd like to shorten the cooking time.
Italian Seasoning: Italian seasoning adds a blend of herbs that complements the creamy Alfredo sauce without overpowering it. It gives the chicken more flavor before it slowly cooks. Substitutions Use a combination of dried basil, oregano, parsley, and thyme. Herbes de Provence also works well for a slightly more aromatic flavor.
Salt and Black Pepper: Salt enhances every ingredient while black pepper balances the richness of the cheese and Alfredo sauce.
Alfredo Sauce: Jarred Alfredo sauce provides the creamy base that makes this recipe incredibly convenient while still delivering rich, comforting flavor. Substitutions: You can substitute it with homemade Alfredo sauce. Garlic Alfredo, roasted garlic Alfredo, or four-cheese Alfredo all work beautifully for this recipe.
Water: Adding water prevents the Alfredo sauce from becoming overly thick during the long cooking time. It also creates enough sauce to coat every piece of pasta without becoming heavy. Substitutions: Chicken broth adds a little extra savory flavor while maintaining the same consistency. Half-and-half can be used for an even richer sauce.
Parmesan Cheese: Freshly grated Parmesan melts into the sauce and adds a nutty, savory depth that balances the richness of the Alfredo. Substitutions: Pecorino Romano offers a slightly sharper flavor. Asiago is another delicious option.
Mozzarella Cheese: Mozzarella melts smoothly into the sauce, making it extra creamy and helping create that irresistible cheesy texture. Substitutions: Provolone, Monterey Jack, fontina, or an Italian cheese blend all melt beautifully.
Penne Pasta: Penne is sturdy enough to hold up to the rich Alfredo sauce while its ridges capture plenty of creamy sauce inside every bite. Substitutions: Rigatoni, rotini, cavatappi, farfalle, ziti, or fusilli all work well. Fettuccine can also be served alongside the sauce if preferred.