Slow Cooker Creamy Chicken Penne

By bhutta shaharyar

Slow Cooker Creamy Chicken Penne

A comforting, creamy pasta dish made in the slow cooker with tender chicken, garlic, herbs, and a rich parmesan cream sauce. It’s a set-it-and-forget-it meal that delivers restaurant-style flavor with minimal effort.

Description

Slow Cooker Creamy Chicken Penne is a hearty Italian-American inspired dish where chicken slowly cooks until tender in a seasoned creamy sauce, then gets mixed with penne pasta. The slow cooking process allows the flavors of garlic, herbs, and cream to deepen, creating a rich and satisfying meal perfect for busy weeknights or family dinners.

Ingredients

Main:

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 3 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup heavy cream
  • 4 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp red pepper flakes (optional)

Pasta & Finish:

  • 12 oz penne pasta (Penne)
  • 1 1/2 cups grated Parmesan cheese
  • 2 tbsp butter
  • Fresh parsley (for garnish)

Instructions

1. Prepare the slow cooker

Add chicken, garlic, onion, chicken broth, cream of chicken soup, heavy cream, and seasonings into the slow cooker. Stir gently.

2. Slow cook

Cook on:

  • LOW: 6–7 hours
  • HIGH: 3–4 hours
    Until chicken is tender and fully cooked.

3. Shred chicken

Remove chicken, shred it using two forks, then return it to the slow cooker.

4. Cook pasta separately

Boil penne pasta until al dente. Drain.

5. Combine

Add cooked pasta, butter, and Parmesan cheese into the slow cooker. Stir until creamy and well coated.

6. Final simmer

Let it sit on LOW for 10–15 minutes so flavors blend.

7. Serve

Garnish with parsley and extra Parmesan.

Recipe Notes

  • Chicken thighs give a richer flavor than breasts.
  • For thicker sauce, reduce broth slightly or add more Parmesan.
  • Do not overcook pasta before adding—it should stay firm (al dente).
  • You can substitute cream of chicken soup with homemade roux-based sauce if preferred.

Tips for Best Results

  • Add cheese at the end to prevent grainy texture.
  • If sauce is too thick, add a splash of milk or broth.
  • Stir gently after adding pasta to avoid breaking it.
  • Letting it rest for 10 minutes improves creaminess.

Servings

  • Serves: 6–8 people
  • Best served hot with garlic bread or a side salad

Nutritional Information (Approx. per serving)

  • Calories: 520–650 kcal
  • Protein: 35–40g
  • Carbohydrates: 45–55g
  • Fat: 22–30g
  • Fiber: 2–4g
  • Sodium: varies (600–900mg)

(Values depend on ingredient brands and portion sizes.)

Health Benefits

  • High protein content supports muscle repair and satiety
  • Calcium-rich due to Parmesan and cream
  • Energy boosting from pasta carbohydrates
  • Homemade control allows reduced sodium compared to restaurant versions
  • Garlic and onion contribute antioxidants and immune support

Q&A

Q1: Can I use a different pasta?

Yes. Rigatoni, fusilli, or rotini work well, but cooking time may vary slightly.

Q2: Can I make this lighter?

Yes. Use half-and-half instead of heavy cream and reduce cheese slightly.

Q3: Can I add vegetables?

Absolutely. Spinach, mushrooms, or broccoli can be added in the last 30 minutes of cooking.

Q4: Can I freeze it?

Yes, but freeze without pasta for best texture. Add fresh pasta when reheating.

Q5: Why is my sauce too thin?

It likely needs more Parmesan or a short simmer uncovered to reduce liquid.

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