Cook the pasta following the instructions on the package, drain, rinse well and set aside.

Turn the new Crock-Pot® 6-Quart 5-in-1 Multi-Cooker on the brown/saute setting and add the butter.

Heat until the butter has melted.

Stir the flour, pepper and salt into the melted butter.

Stir the flour mixture into the butter breaking up all the lumps and saute for 1 minute, stirring the entire time.

Slowly whisk the milk into the flour and butter mixture.

Add the chipotle pepper and any adobe sauce from the peppers to the multi cooker.

Whisk to combine.

Add the fresh Parmesan cheese to the slow cooker and mix well until the cheese has melted.

Place the chicken into the sauce and cover.

Switch the multi cooker to the slow cooker setting and turn the temperature on high. Cook the chicken for 4 hours on high or 6 hours on low or until the chicken is cooked through the center (165 F. internal temperature of the thickest chicken breast).

Once the chicken is cooked remove it from the Crock-Pot® slow cooker to a bowl.

Stir the Penne pasta into the Alfredo sauce in the slow cooker until all the pasta is covered with sauce.

Return the chicken to the slow cooker and serve. Or Place the pasta on a serving platter and place the chicken on top of the pasta.

Sprinkle some dry parsley and fresh Parmesan cheese over the chicken and serve immediately.