Crock Pot Chicken Alfredo (2024)

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Lusciously creamy, easy to make, and a family favorite dinner! This Crock Pot Chicken Alfredo is great for serving a crowd, or store half in the freezer to reheat later!

Ever since I was a kid I’ve been a fettuccine alfredo addict. I’d order it everywhere we went. I mean really, it’s like the best mac and cheese ever and you feel all fancy getting it.

Now that I’m grown up I still love a good alfredo recipe and this Crock Pot Chicken Alfredo might just be about the easiest way to get your alfredofix for dinner!

I can’t believe it’s taken me this long to come up with a slow cooker chicken alfredo dinner. I mean really, I adore my slow cooker, but just don’t use it as often as I’d like and today we’re going to remedy that.

Yes, I know cooking pasta and sauce don’t actually take all that long, but some nights it’s nice to be able to pop dinner in the crock pot and then go do stuff with the family instead of hovering over the stove.

This crock pot chicken alfredo recipe is crazy easy.

Ingredients for Chicken Alfredo

Boneless skinless chicken breasts – I used 4 frozen breasts (totaling 1 pound) for this recipe. You can buy 2 large breasts and butterfly cut them in half, or buy 4 thinner breasts. Whatever works for you and is on sale.
Heavy cream – the basis of any good Alfredo sauce!
Low-sodium chicken broth – adds flavor to the sauce and compliments the protein.
Unsalted butter – all good sauces have butter. 😉
Cream cheese – makes your alfredo sauce SUPER creamy and adds tang. If you don’t want to use cream cheese I have some notes for you below to change up the sauce.
Salt & pepper
Italian seasoning – adds depth of flavor
Garlic powder – I like this instead of fresh garlic so it gets into every bite and you don’t get a big pop of garlic that takes over your mouth.
Rigatoni pasta – any short past will work for this recipe, but rigatoni does a great job of holding onto the sauce and standing up to the shredded chicken.
Parmesan cheese – your Alfredo sauce has to have Parmesan and lots of it!!
Fresh parsley – chop it up and sprinkle on top with some extra Parmesan for presentation points!

No Cream Cheese Alfredo Sauce

*Big thanks to Heather Edney for testing this out and reporting back to help everyone!

If you don’t want to use cream cheese for your sauce base, I’ve got you covered. Add an extra 3/4 cup to 1 cup of Parmesan cheese after the pasta is cooked and make sure it melts it. This will help thicken the sauce (like the cream cheese does).

How to Make Crock Pot Chicken Alfredo

Add the sauce ingredients and chicken (raw or frozen) to a slow cooker.
Cover and cook for 2 to 6 hours. Cooking time depending on if you use a HIGH or LOW setting and if the chicken is raw or frozen.
Remove chicken and shred it. Return chicken to slow cooker.
Add uncooked pasta and Parmesan cheese. Cover and cook for 30 mins on HIGH.
Stir everything together and top with more parmesan and parsley for garnish.

UPDATE: Based on reader feedback, I do recommend cooking your pasta before adding it to the crock pot.

You can let the pasta cook in the crock pot with the sauce, but slow cookers vary. I can’t guarantee how long your slow cooker will take to cook the pasta fully.

How to Thicken Alfredo Sauce

If your Alfredo sauce is thinner than you’d like, don’t fret! It’s going to be okay. 🙂 The water/juice released from the chicken breasts can impact how thin or thick your sauce is.

Just make a quick cornstarch slurry, add it to your sauce, and let it cook into the sauce for 5 to 10 minutes. It should thicken up nicely.

Crock Pot Chicken Alfredo

Julie Kotzbach

Lusciously creamy, easy to make, and a family favorite dinner! This Crock Pot Chicken Alfredo is great for serving a crowd, or store half in the freezer to reheat later!

4.11 from 686 votes

Ingredients

4 boneless, skinless chicken breasts (total weight about 1 pound)
2 cups heavy cream
1 cup low-sodium chicken broth
4 tablespoons unsalted butter cut into pieces
8 ounces cream cheese cut into pieces
½ teaspoon salt
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon garlic powder
1 pound rigatoni uncooked (see notes)
4 ounces Parmesan cheese shredded
Fresh parsley finely chopped

Instructions

To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder.
Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW.
Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender.
Remove lid and stir on more time. Top with parsley and extra parmesan cheese if desired.

Video

Notes

I have had reader feedback that the pasta needs to be cooked before adding it to the crock pot. I haven't run into this issue with my crock pot, but every slow cooker is different and cooking times may vary. Option A) Add the uncooked pasta and cook in the crock pot with the sauce, chicken, and cheese until the pasta is al dente. Option B) Cook the pasta according to package directions in boiling water until al dente, and then add to the crock pot as directed.
I used frozen chicken breasts for this recipe, and they needed just under 3 hours on HIGH to reach 165 degrees F internal temperature. If you're using raw chicken (not frozen) start checking your chicken around 2 hours.
If you want to cook this recipe on LOW temp, it takes about 5 to 6 hours with frozen chicken or 3 to 4 hours on HIGH. This important thing is to make sure the chicken is cooked through before moving on to finish the recipe.

Nutrition

Calories: 752kcalCarbohydrates: 46gProtein: 40gFat: 45gSaturated Fat: 25gCholesterol: 209mgSodium: 630mgPotassium: 666mgFiber: 1gSugar: 2gVitamin A: 1575IUVitamin C: 1.7mgCalcium: 256mgIron: 1.5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Keyword chicken, pasta

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