Gather all your ingredients for Crockpot Chicken Alfredo. In the slow cooker, combine your boneless skinless chicken breasts, cubed cream cheese, and unsalted butter. Add in minced garlic, salt, ground black pepper, chicken broth, and heavy whipping cream. Ensure the chicken is coated well, as this will form the base of your creamy Alfredo sauce.

Cover the slow cooker with its lid and set it to cook on high for 2-3 hours or low for 4-5 hours. During this time, the chicken will become tender and infused with the flavors of the creamy sauce. Keep an eye on the chicken; it’s ready when it easily shreds apart with a fork.

After the cooking time, carefully remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the crockpot, mixing it gently with the creamy sauce to ensure even distribution.

Stir in the uncooked penne pasta and grated Parmesan cheese to the sauce mixture in the slow cooker. Cover the pot again and set it on high for an additional 35-40 minutes, until the pasta is al dente and fully cooked. Stir occasionally to help the pasta absorb the creamy flavors.

Once the pasta reaches tenderness, give everything a good stir to blend the dish beautifully. Serve your Crockpot Chicken Alfredo hot, topped with freshly grated Parmesan cheese and, if desired, a sprinkle of chopped greens for garnish.