Go Back

Silky Garlic Butter Chicken Alfredo

A rich, slow-cooked chicken Alfredo featuring garlic butter, sun-dried tomatoes, Parmesan, and gentle chili warmth. The uncooked penne is added directly to the creamy sauce, allowing it to absorb the full flavor without requiring a separate pot or draining.
Pin it to remember it! Print Recipe

Ingredients

  • ⅓ cup fresh basil leaves torn, for garnish
  • 2½ cups heavy whipping cream
  • 4 garlic cloves finely minced
  • 8 ounces dry penne pasta
  • ½ teaspoon crushed red pepper flakes
  • 4 ounces cream cheese
  • ⅓ cup chopped sun-dried tomatoes
  • 1½ pounds boneless skinless chicken breasts
  • 1 teaspoon salt
  • ⅘ cup freshly grated Parmesan cheese plus additional cheese for serving
  • 4 tablespoons unsalted butter cut into cubes
  • 1 cup chicken broth
  • ½ teaspoon ground black pepper

Instructions

  • Place the chicken breasts, cream cheese, cubed butter, minced garlic, chopped sun-dried tomatoes, salt, black pepper, red pepper flakes, chicken broth, and heavy whipping cream directly into the slow cooker.
  • Cover the slow cooker and cook on HIGH for 2 hours 30 minutes, or on LOW for 4 to 5 hours, until the chicken is completely cooked and tender. Begin checking the chicken at the earliest stated cooking time.
  • Transfer the cooked chicken to a plate or cutting board. Shred it using two forks, then return the shredded meat to the slow cooker. Stir the mixture thoroughly so the softened cream cheese blends evenly into the sauce.
  • Add the uncooked penne and grated Parmesan. Stir until the pasta is fully coated and positioned beneath the surface of the sauce. Cover and continue cooking on HIGH.
  • Cook for approximately 38 minutes, stirring once halfway through, until the penne is tender and the sauce has thickened around the pasta.
  • Finish with additional freshly grated Parmesan and the torn basil leaves. Serve directly from the slow cooker.
Love This Recipe? Save it!

Notes

Ensure the penne remains submerged in the sauce while cooking so it softens evenly. The chicken should reach a safe internal temperature of 165°F or 74°C before shredding.