Ingredients
Scale
- 16 oz penne pasta
- 2 large chicken breasts, diced
- 2 cups fresh spinach
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups grated parmesan cheese
- 2 tbsp chopped parsley (optional)
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Season chicken with salt, black pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a skillet and cook chicken for 5 to 6 minutes until golden brown. Transfer to the slow cooker.
- In the same skillet, melt butter and sauté garlic for 1 minute.
- Add heavy cream and milk and simmer for 3 to 4 minutes.
- Stir in parmesan cheese until smooth and creamy.
- Add spinach and cook until wilted.
- Pour the Alfredo sauce over the chicken in the slow cooker.
- Cook penne pasta until al dente, then drain.
- Add cooked pasta to the slow cooker and toss until evenly coated.
- Cover and cook on low for 1 to 2 hours until creamy and heated through.
- Garnish with parsley, crushed red pepper flakes, and extra parmesan before serving.
Notes
- Add mushrooms or broccoli for extra vegetables and texture.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Freshly grated parmesan provides the smoothest Alfredo sauce.
- Store leftovers refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 145 mg