My daughter requests this every time she visits and I’ve never had the heart to tell her how little effort it takes.

This 5-ingredient slow cooker chicken alfredo is one of those cozy, no-fuss dinners that feels a little bit special even on a busy weeknight. Alfredo sauce has its roots in Italian cooking, but around here it’s become a true family comfort classic—creamy, cheesy, and so satisfying. Using the slow cooker means you can toss everything in earlier in the day and let it bubble away while you’re at work, running errands, or shuttling kids to activities. By dinnertime, all you have to do is stir in the penne, dish it up, and watch everyone come back for seconds. It’s the kind of meal that brings everyone to the table with very little effort, which is always a win in a busy household.

This chicken alfredo goes wonderfully with a simple green salad—think romaine or mixed greens tossed with cherry tomatoes, cucumbers, and a light vinaigrette to balance the richness of the sauce. Garlic bread or warm breadsticks are perfect for soaking up any extra alfredo left on the plate. If you like a little color on the table, add steamed broccoli or green beans on the side; they pair nicely with the creamy pasta and are easy to mix right into the kids’ portions. For a slightly more special meal, finish with a small fruit salad—grapes, apple slices, and berries make a fresh, sweet ending that doesn’t take much extra time.

Servings: 6

2 pounds boneless, skinless chicken breasts

Place the chicken breasts in the bottom of a 5- to 6-quart slow cooker.

Pour the Alfredo sauce and chicken broth over the chicken, turning the chicken a bit so it’s coated. Cover with the lid.

Cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is very tender and easily shreds with a fork.

About 30 minutes before serving, remove the chicken to a cutting board and shred or chop it into bite-sized pieces using two forks or a knife.

Stir the uncooked penne into the hot sauce in the slow cooker, making sure the pasta is mostly submerged in the liquid. If it looks too dry, add a splash more broth or water.

Return the shredded chicken to the slow cooker and stir to combine. Cover and cook on HIGH for 20–30 minutes, stirring once halfway through, until the penne is tender but not mushy.

Once the pasta is cooked, stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning with a little salt and pepper if desired (optional, not counted in ingredients).

Let the pasta sit for 3–5 minutes with the lid off to thicken slightly. Serve warm, topped with extra Parmesan if you like.

For picky eaters, keep the sauce plain and offer toppings at the table—bowls of extra Parmesan, a little crumbled bacon, or even some shredded mozzarella can make it more fun for kids to customize their own plates. If your family likes veggies mixed in but you don’t want to scare off the selective eaters, stir in a cup of frozen peas or finely chopped steamed broccoli during the last 10 minutes of cooking; they soften quickly and blend right into the pasta. For a lighter version, you can use one jar of Alfredo sauce and replace the second jar with an extra cup of chicken broth plus 1/2 cup milk, then add a bit more Parmesan at the end for flavor. If you prefer dark meat, boneless, skinless chicken thighs work beautifully and stay very tender in the slow cooker. To add a little extra flavor for grown-ups, sprinkle in some black pepper and a pinch of red pepper flakes at the table instead of mixing it into the whole pot. This dish also reheats well, but the sauce can thicken in the fridge—just stir in a splash of milk or broth when warming leftovers to bring it back to that creamy, just-made texture.