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Pour in the Alfredo sauce, white wine, minced garlic, and Italian dressing mix. Stir until combined.
Place the chopped chicken breast pieces directly into the sauce mixture and stir to coat evenly.
Cook on low for 4 hours or high for 2 hours, until chicken is fully cooked (internal temp should reach 165°F).
In the final 30 minutes of cooking, stir in the frozen broccoli florets. Cover and continue cooking until broccoli is tender. Once the broccoli has warmed and become tender use kitchen scissors to cut the larger florets into smaller bite sized pieces.
About 15 minutes before serving, cook the penne pasta according to package instructions. Drain.
Stir the cooked pasta into the slow cooker just before serving. If the sauce is too thick, add a splash of milk or reserved pasta water to loosen. Top with freshly grated Parmesan and chopped parsley.