Crock pot Chicken Alfredo Casserole Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
786 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Crock pot Chicken Alfredo Casserole Recipe
Description
The Crock pot Chicken Alfredo Casserole recipe starts with cooked, shredded chicken combined with jarred Alfredo sauce, water, garlic, salt, and black pepper. Uncooked penne pasta is stirred into this mixture and layered in a slow cooker. Additional layers include shredded mozzarella and grated Parmesan cheese, which melt during the 2.5 to 3 hour low-heat cooking time to create a creamy texture with a golden cheesy crust on top.
The slow cooker method allows the dry pasta to absorb the flavors of the sauce and chicken evenly as it softens. Once cooking time ends, another layer of mozzarella cheese is added to melt on top for extra cheesiness, with parsley optionally sprinkled for color and mild herb flavor. The casserole offers a rich, filling dish combining creamy sauce, tender pasta, and savory chicken.
This dish pairs well with simple sides like a green salad or steamed broccoli, providing balance to the rich casserole. It’s a hands-off meal suitable for busy days when oven use is not preferred. The recipe assumes the chicken is prepared beforehand and shredded for layering.
Ingredients
- 3 chicken breast cooked and shredded, boneless skinless
- (2) 15 oz Alfredo sauce I really like Bertoli brand, jarred
- 1 cup water
- 1 Tablespoons garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 16 oz penne pasta uncooked
- 3 cups mozzarella cheese (shredded)
- 1/4 cup Parmesan Cheese
- parsley optional, chopped
Instructions
- In a mixing bowl, combine the Alfredo sauce, water, salt, pepper, and minced garlic.
- Stir in the uncooked penne pasta until evenly coated.
- Spray a 6 quart crock pot with non stick spray.
- Place half the penne and alfredo mixture in the bottom of the crock pot.
- Place half the chicken on top.
- Top with 1 cup of Mozzarella cheese and an 1/8 cup of parmesan cheese.
- Layer the remaining penne mixture, then the remaining chicken, another cup of mozzarella cheese, and the parmesan cheese.
- Place the lid on top and cook on low for 2 1/2 to 3 hours.
- Remove the lid and top with another cup of mozzarella cheese.
- After it melts. Sprinkle with some parsley (optional) and serve.
Notes
- Serve the casserole with a side salad or steamed vegetables like broccoli to complement its richness.
- Use pre-cooked shredded chicken to reduce prep time and ensure even cooking in the crock pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 786 kcal
% Daily Value*
| Calories | 786kcal | 39% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 176mg | 59% |
| Sodium | 1831mg | 76% |
| Potassium | 420mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 351mg | 35% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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