If you’re hunting for comfort food that practically makes itself, you’ve got to try this Crock Pot Chicken Alfredo Casserole Recipe. I absolutely love how this turns out – creamy, cheesy, and packed with tender chicken and pasta. It’s one of those dishes you can throw together quickly, then let your slow cooker work its magic while you go about your day. Trust me, your family will go crazy for this one!
Why You’ll Love This Recipe
- Effortless Slow-Cooked Comfort: Just a few minutes of prep and your crock pot does the rest—perfect for busy days.
- Rich, Creamy Flavor: The Alfredo sauce with garlic and cheese creates a luscious, indulgent taste that’s hard to resist.
- Family Favorite: From picky eaters to pasta lovers, this casserole passes everyone’s taste test.
- Flexible & Adaptable: You can easily tweak ingredients and add your own twist to keep things interesting.
Ingredients You’ll Need
These ingredients come together beautifully to create a creamy, flavorful casserole that bakes itself in your crock pot. When possible, I like to grab high-quality Alfredo sauce and fresh cheeses to take this dish over the top.
- Boneless skinless chicken breasts: Cooked and shredded chicken is key, but you can also use rotisserie chicken for an easy shortcut.
- Alfredo sauce: I really like the Bertolli brand because it’s creamy and full-bodied, but a good homemade sauce works too.
- Water: Helps thin out the sauce so the pasta cooks evenly in the crock pot.
- Minced garlic: Adds that classic aromatic punch I can’t live without in Alfredo dishes.
- Salt and pepper: Simple seasoning to bring out all the flavors.
- Penne pasta: Uncooked penne works best here because it holds up nicely without getting mushy.
- Mozzarella cheese: Shredded and gooey, it melts beautifully to create that comforting cheese pull everyone loves.
- Parmesan cheese: Adds a sharp, nutty finish on top—don’t skip it!
- Chopped parsley (optional): A fresh pop of color and mild herbaceous brightness to balance the richness.
Variations
One of my favorite things about this Crock Pot Chicken Alfredo Casserole Recipe is how easy it is to customize. You can adjust to your family’s tastes or what you have on hand, making it your own with just a few tweaks.
- Add Veggies: I sometimes toss in chopped spinach or broccoli florets about halfway through cooking for extra nutrition and color – my kids didn’t even notice!
- Spicy Kick: If you like a little heat, adding crushed red pepper flakes or diced jalapeños gives this rich dish a fun twist.
- Dairy-Free Version: Swap in a dairy-free Alfredo sauce and vegan cheese for a creamy casserole everyone can enjoy.
- Protein Swap: No chicken? Use cooked Italian sausage or even turkey meatballs for a different flavor profile.
How to Make Crock Pot Chicken Alfredo Casserole Recipe
Step 1: Mix Sauce and Pasta Together
In a mixing bowl, combine the Alfredo sauce, water, minced garlic, salt, and pepper. Stir together until everything is evenly mixed. Then, toss in the uncooked penne pasta, making sure all the noodles get coated well with the sauce. This is an important step because it helps the pasta absorb flavor and cook properly inside the crock pot.
Step 2: Layer Your Ingredients in the Crock Pot
Start by spraying your 6-quart crock pot with non-stick spray to prevent any sticking or burning. Spread half of your Alfredo-pasta mixture evenly on the bottom. Then add half of the shredded chicken on top, followed by 1 cup of shredded mozzarella and about 1/8 cup of parmesan cheese. Repeat the layers with the remaining pasta mixture, chicken, mozzarella, and parmesan. This layering ensures every bite has balanced flavors and textures.
Step 3: Let it Slow Cook
Pop the lid on and cook on LOW for 2 1/2 to 3 hours. This slow cooking time lets the pasta soften perfectly without turning mushy and allows the flavors to meld beautifully. Resist the urge to lift the lid too often, or you’ll add to the cooking time!
Step 4: Add Final Cheese and Serve
Once the cooking time is up, remove the lid and sprinkle the last cup of mozzarella cheese on top. Cover again and let it melt for about 5 minutes. If you want, finish with a sprinkle of fresh chopped parsley for a little color and brightness before serving.
Pro Tips for Making Crock Pot Chicken Alfredo Casserole Recipe
- Don’t Skip the Water: It might seem odd, but the water thins the sauce just enough for the pasta to cook properly without drying out.
- Use Shredded Chicken: I learned this the hard way—chunky chicken can throw off the layers and texture, so shredding is key.
- Spray the Crock Pot Well: This makes the clean-up way easier and prevents cheese from sticking and burning on the edges.
- Timing Is Everything: Keep an eye on your slow cooker’s heat settings since some run hotter and can overcook the pasta if left too long.
How to Serve Crock Pot Chicken Alfredo Casserole Recipe
Garnishes
I always finish with a sprinkle of fresh parsley—it adds a fresh, herbaceous note that cuts through the richness. Sometimes I add a dash of crushed red pepper flakes or a little extra parmesan for those who love a bit more punch.
Side Dishes
For sides, I love pairing this casserole with a crisp green salad or roasted vegetables to keep things balanced. Garlic bread or warm dinner rolls also work perfectly to scoop up any extra sauce.
Creative Ways to Present
Once, I made this for a casual dinner party and served it in individual ramekins topped with parsley and a drizzle of truffle oil—it made the dish feel a bit fancy and everyone asked for seconds!
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to airtight containers and keep them in the fridge for up to 4 days. This casserole reheats beautifully whether you use the microwave or oven.
Freezing
If you want to freeze it, I recommend assembling the casserole but holding off on the final cheese topping. Freeze it in a suitable container, then add the cheese when reheating for best texture and flavor.
Reheating
To reheat, cover the casserole dish with foil and warm in a 350°F oven until heated through (about 20-25 minutes). This helps prevent drying out. Microwave works too, just add a splash of milk or water to keep it creamy.
FAQs
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Can I use frozen chicken in this Crock Pot Chicken Alfredo Casserole Recipe?
Yes, you can use frozen chicken breasts, but I recommend cooking and shredding them beforehand. This ensures even cooking and prevents the pasta from overcooking while waiting for the chicken to thaw and cook inside the crock pot.
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What type of pasta is best for this recipe?
Uncooked penne works best because it cooks evenly and holds its shape without becoming mushy. Avoid super thin pastas like angel hair, which can get overly soft during the slow cooking process.
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Can I make this recipe in an oven instead of a crock pot?
Absolutely! You can bake the casserole at 350°F covered with foil for about 45 minutes to an hour, stirring halfway through, until the pasta is tender and the cheese is melted and bubbly.
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Is this recipe kid-friendly?
Definitely! I’ve found that the creamy sauce and cheesy pasta appeal to kids and adults alike. You can always reduce garlic or spice levels to suit younger palates.
Final Thoughts
When I first tried this Crock Pot Chicken Alfredo Casserole Recipe, I didn’t expect it to be such a quick win, but it quickly became a staple in my meal rotation. It’s perfect for those busy weeks when you want a hearty meal without the stress. I hope you have as much fun making (and eating) this as I do—don’t forget to fiddle with the extras to make it your own signature dish!
Print
Crock Pot Chicken Alfredo Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 180 minutes
- Total Time: 185 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken Alfredo Casserole is a creamy, cheesy, and comforting meal that combines tender shredded chicken, penne pasta, and rich Alfredo sauce cooked slowly to perfection in a crock pot. With minimal prep and easy layering, it’s a perfect hands-off dinner option full of hearty flavors and gooey melted cheese.
Ingredients
Chicken
- 3 boneless skinless chicken breasts (cooked and shredded)
Sauce and Seasonings
- 2 (15 oz) jars Alfredo sauce (Bertolli brand recommended)
- 1 cup water
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Pasta and Cheese
- 16 oz uncooked penne pasta
- 3 cups shredded Mozzarella cheese
- 1/4 cup Parmesan cheese
Garnish
- Chopped parsley (optional)
Instructions
- Prepare the Alfredo Mixture: In a mixing bowl, combine the Alfredo sauce, water, minced garlic, salt, and pepper. Stir well to blend the flavors.
- Add Pasta: Stir the uncooked penne pasta into the Alfredo sauce mixture until all pieces are evenly coated.
- Prepare Crock Pot: Spray a 6-quart crock pot with non-stick cooking spray to prevent sticking.
- Layer Ingredients – First Layer: Spread half of the penne and Alfredo sauce mixture evenly on the bottom of the crock pot.
- Layer Chicken and Cheese: Place half of the cooked, shredded chicken on top of the first pasta layer. Then sprinkle 1 cup of shredded Mozzarella cheese and 1/8 cup Parmesan cheese over the chicken.
- Layer Ingredients – Second Layer: Add the remaining pasta and sauce mixture, then top with the remaining chicken. Sprinkle another cup of Mozzarella cheese and the remaining Parmesan cheese on top.
- Cook: Place the lid on the crock pot and cook on low for 2 1/2 to 3 hours until the pasta is tender and the casserole is heated through.
- Add Final Cheese Layer: Remove the lid carefully and top the casserole with the last cup of Mozzarella cheese. Allow it to melt (about 5-10 minutes).
- Garnish and Serve: Optionally sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy!
Notes
- This crock pot chicken Alfredo casserole is an easy and flavorful meal, perfect for busy weeknights or meal prep.
- Using cooked chicken saves time and enhances texture in the casserole.
- You can substitute penne pasta with other short pasta shapes if desired.
- For a lower-sodium version, choose low-sodium Alfredo sauce and adjust salt accordingly.
- Make sure not to overcook as pasta can become mushy; check for doneness around 2 1/2 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 786 kcal
- Sugar: 4 g
- Sodium: 1831 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 176 mg
