The best Slow Cooker Chicken Alfredo recipe, made completely from scratch and entirely in the Crockpot, pasta and all! This recipe is tasty, comforting, and perfect for busy weeknights.
Chicken Alfredo, The Easy Way
If you’re like me and a fan of a big plate of pasta tossed with a rich, creamy Parmesan cream sauce and topped with tender chicken, then you are in the right place!
While it doesn’t take a particularly long time to make pasta with alfredo sauce in the more traditional, stove-top manner, chicken alfredo in the slow cooker has a lot going for it.
Of course, there are the tender, slow-cooked chicken breasts and the delicious garlic parmesan cream sauce. But I particularly love the fact that the whole dish, including the chicken, the sauce, and the pasta, is made inside your crock pot, so you’ll have very few dishes to do later.
I usually serve this with a simple green salad and maybe some breadsticks if I have some extra time. It’s the perfect cozy, indulgent pasta meal every single time.
Enjoy!
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: I use whole, boneless, skinless chicken breasts in this recipe most of the time, but boneless skinless chicken thighs work as well.
- Seasoning: Italian seasoning, salt, and ground black pepper. Season the chicken directly rather than adding the seasonings to the broth.
- Broth or Stock: This adds flavor to the sauce and the right amount of liquid to the slow cooker to perfectly braise the chicken. Choose low-sodium chicken broth or chicken stock to reduce the amount of sauce in the dish.
- Garlic: You can’t make alfredo without plenty of garlic! Use three minced fresh cloves. I generally avoid jarred garlic, as the flavor isn’t quite right.
- Butter: To add flavor to this silky, rich alfredo sauce.
- Heavy Cream: Called double cream if you’re in the UK, this is an ingredient that I almost always have in my fridge. You’ll notice that I don’t add the cream at the beginning and instead wait to add it at the very end. This will ensure that the sauce won’t curdle or separate.
- Pasta: I’m using bowtie pasta (farfalle), but any short pasta shape will work! Try penne, rotini, or rigatoni. I’ve created this recipe so that the pasta can be cooked directly in the sauce in the crockpot, but if you’re worried that it won’t work, or if you’d like more control of the process, you can also cook the pasta separately and add it in at the end.
- Parmesan Cheese: While it can be convenient to buy pre-grated parmesan, I really recommend grating fresh cheese from a block for this recipe. The flavor and texture are much better this way.
- Nutmeg: Optional, but delicious. Ground nutmeg adds a bit of warmth that is wonderful in cream sauces like this one.
- Parsley: To add a fresh, green garnish to this rich and creamy dish.
Recipe Tips
- Cooking pasta in the crockpot is possible, but it’s important that the pasta is completely submerged in liquid for it to cook evenly. If needed, add a bit more broth to the pot with the pasta. It’s also important to stir the pasta once or twice while it’s cooking.
- For a lower-carb option, skip the pasta and serve the creamy alfredo chicken with zucchini noodles, cauliflower rice, or your favorite steamed vegetables such as broccoli or green beans.
- Instead of heavy cream, some similar recipes call for cream cheese to be stirred in at the end. I tested it this way, and I found the version with cream cheese to be too rich. Stick with the heavy cream for the best results.
- Warm the heavy cream slightly in the microwave before adding it to the crockpot. Adding cold cream to a hot sauce can sometimes cause it to curdle.
- You don’t need to sear the chicken before adding it to the crockpot, but you can if you have time. Searing the chicken will give it a bit more flavor.
- Try adding spinach! You can stir in fresh baby spinach after the pasta is cooked. It will wilt down quickly in the hot sauce.
More Satisfying Slow Cooker Recipes
Crockpot Marry Me Chicken
Slow Cooker Tuscan Chicken Meatballs with Gnocchi
Crockpot Lasagna
Crockpot Chicken and Noodles
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Crockpot Chicken Alfredo
This Crockpot Chicken Alfredo is creamy, comforting, and made almost entirely in your slow cooker. Tender chicken breasts are simmered in garlic and broth, then shredded and stirred into a rich Parmesan Alfredo sauce with pasta for an easy dinner everyone will love.
Servings
This Crockpot Chicken Alfredo is creamy, comforting, and made almost entirely in your slow cooker. Tender chicken breasts are simmered in garlic and broth, then shredded and stirred into a rich Parmesan Alfredo sauce with pasta for an easy dinner everyone will love.
Recipe Video
Equipment
- 6-quart slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden Spoon or spatula
Ingredients
- 2 (450 g) boneless skinless chicken breasts about 1 pound
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
- 1½ cups (360 ml) chicken broth plus more as needed
- 3 cloves garlic minced
- 2 tablespoons butter
- 1½ cups (360 ml) heavy cream
- 8 ounces (225 g) uncooked pasta (penne or farfalle)
- ¾ cup (65 g) grated Parmesan cheese
- ⅛ teaspoon ground nutmeg optional
- Fresh chopped parsley for garnish
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. Place them in the bottom of a 6-quart slow cooker.
- Add the chicken broth, garlic, and butter. Cover and cook on high for 2 hours, or until the chicken reaches 165°F (74°C).
- Remove the chicken and set it on a plate. To the slow cooker, add the heavy cream, pasta, Parmesan cheese, and nutmeg. Stir to combine, making sure the pasta is covered with liquid. Add a splash of broth if needed.
- Cover and cook on high for 20 minutes, stirring halfway through, until the pasta is tender.
- Meanwhile, shred the chicken using two forks. Return the shredded chicken to the slow cooker, stir, and let it warm through for 2–3 minutes.
- Garnish with parsley and serve warm.
Notes:
- Do not add the cream at the beginning. When combined with broth and cooked for too long, it can curdle. Adding it later ensures a smooth sauce.
- Warm the cream in the microwave for a short time so that it’s not cold when you add it to the crockpot.
- Use short pasta shapes like penne, rotini, or rigatoni for best results.
- If the pasta is not covered in liquid while cooking, add a splash of extra chicken broth.
- If you are worried about the pasta not cooking all the way through, you can boil it separately on the stovetop and stir it in at the very end.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Serving: 1.25cups, Calories: 717kcal, Carbohydrates: 49g, Protein: 28g, Fat: 46g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 170mg, Sodium: 1040mg, Potassium: 486mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1673IU, Vitamin C: 2mg, Calcium: 254mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tips for Storing and Leftovers
- Your crockpot chicken alfredo will be at its best if eaten right away, but if you have leftovers, keep them in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop or in the microwave, gently. The sauce will likely separate when reheated, but the flavors are still there!
- Avoid reheating your meal in the crockpot. Adding cold leftovers to the crockpot is not a good idea, as the crockpot takes too much time to get the food to a safe temperature.
Marti Gibbons says
My sister suggested this website!
Little Sunny Kitchen says
I’m glad you’re here, Marti!