Why You’ll Love This Recipe

It’s incredibly easy — no need to stand over the stove.
The slow cooker makes the chicken perfectly tender and flavorful.
It’s a family-friendly comfort dish everyone enjoys.
You can customize it with vegetables or different cheeses.
It reheats beautifully for lunch or dinner the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs)
Heavy cream
Cream cheese (softened, for extra creaminess)
Butter
Grated Parmesan cheese
Garlic (minced or garlic powder)
Chicken broth
Salt and pepper
Italian seasoning or parsley (optional)
Fettuccine or penne pasta (uncooked)
Optional additions: spinach, broccoli, or mushrooms

Directions

Lightly spray the inside of your slow cooker with nonstick spray or use a liner.
Place the chicken breasts in the bottom of the slow cooker.
Add butter, minced garlic, heavy cream, and chicken broth over the chicken. Season with salt, pepper, and Italian seasoning if using.
Cover and cook on LOW for 3–4 hours, or until the chicken is tender and cooked through.
Once cooked, remove the chicken and shred it using two forks. Return it to the slow cooker.
Stir in the softened cream cheese and grated Parmesan until smooth and creamy.
Add the uncooked pasta, stirring to coat it in the sauce. If the sauce is too thick, add a splash of chicken broth or water.
Cover and cook on HIGH for 25–30 minutes, stirring occasionally, until the pasta is tender and fully cooked.
Once done, taste and adjust seasonings if needed. Stir in any optional add-ins like spinach or cooked vegetables.
Serve hot, garnished with more Parmesan or fresh parsley if desired.

Servings and timing

Serves about 6 people
Prep time: ~10 minutes
Cook time: ~4–4.5 hours (3–4 hours on LOW for chicken, 30 minutes on HIGH for pasta)
Total time: ~4 h 30 min

Variations

Use chicken thighs instead of breasts for richer flavor.
Substitute half-and-half for a lighter version.
Add veggies like broccoli, spinach, or peas in the last 30 minutes of cooking.
Use different pasta shapes such as penne, rigatoni, or rotini.
For extra cheesiness, stir in mozzarella or provolone before serving.
Spice it up with a pinch of crushed red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the sauce.
Not ideal for freezing (cream sauces can separate), but can be frozen for up to 1 month if necessary; thaw in the fridge and reheat gently with added cream.

FAQs

Can I use jarred Alfredo sauce instead of making it from scratch?

Yes. You can pour a jar of Alfredo sauce over the chicken along with broth and seasonings for a quicker version.

Can I cook the pasta separately?

Absolutely. If you prefer firmer pasta, cook it on the stove and stir it into the sauce just before serving.

What kind of pasta works best?

Fettuccine is classic, but any sturdy pasta like penne or rotini will work well.

How do I keep the sauce from curdling?

Keep the heat on LOW for most of the cook time and stir in the cream cheese and Parmesan at the end when the mixture isn’t boiling.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner. For best results, use a mix of milk and cream or add a little extra cream cheese.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and shred easily with a fork.

Can I make this with frozen chicken?

It’s best to thaw the chicken first for even cooking and food safety, but if using frozen, increase the cooking time by 1–1.5 hours.

Can I double this recipe?

Yes, just use a larger slow cooker (6–7 quarts) and slightly extend the cooking time.

Can I add vegetables?

Yes — broccoli, spinach, or mushrooms work beautifully. Add them in the final 30 minutes of cooking.

What can I serve with this?

It pairs perfectly with garlic bread, a green salad, or roasted vegetables for a complete meal.

Conclusion

Crockpot Chicken Alfredo delivers all the creamy, cheesy comfort of a restaurant-style dish with almost no effort. The slow cooker does all the work — leaving you with tender chicken, rich sauce, and perfectly cooked pasta. It’s a simple yet satisfying dinner that’s sure to become a regular in your rotation.

Crockpot Chicken Alfredo

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A creamy, comforting slow cooker meal featuring tender chicken, rich Alfredo sauce, and perfectly cooked pasta — all made effortlessly in your crockpot for a satisfying dinner any night of the week.

Author: Laura
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Yield: 6 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: Italian-American
Diet: Halal

Instructions

Lightly spray the inside of the slow cooker with non-stick spray or use a liner.
Place the chicken breasts in the bottom of the slow cooker.
Add butter, minced garlic, heavy cream, and chicken broth. Season with salt, pepper, and Italian seasoning if using.
Cover and cook on LOW for 3–4 hours, until chicken is cooked through and tender.
Remove the chicken, shred it with two forks, and return it to the slow cooker.
Stir in softened cream cheese and Parmesan until the sauce becomes smooth and creamy.
Add uncooked pasta and stir to coat in the sauce. If the sauce seems too thick, add a splash of broth or water.
Cover and cook on HIGH for 25–30 minutes, stirring occasionally, until pasta is tender.
Add optional vegetables like spinach or broccoli during the last 10–15 minutes of cooking.
Taste and adjust seasonings if needed. Serve hot, garnished with extra Parmesan or parsley.

Notes

For best texture, avoid overcooking the pasta once added.
You can substitute half-and-half or milk for lighter sauce, but it will be thinner.
Add vegetables in the final 30 minutes to prevent overcooking.
Reheat leftovers with a splash of milk or cream to restore creaminess.
Use thawed chicken for best and safest results.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 3g
Sodium: 780mg
Fat: 34g
Saturated Fat: 19g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 38g
Cholesterol: 175mg