Creamy, delicious crockpot chicken Alfredo is always a family favorite whenever we go out to an Italian restaurant. It is also one of the easiest slow cooker recipes you can make at home on those cold winter nights. You won’t believe how tender and juicy the chicken breasts taste after simmering in that famous creamy Alfredo sauce.
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Slow Cooker Chicken Alfredo
This is a great recipe to make even on your busy days. You only need to pick up some heavy cream and parmesan from the store and put them together with a few other simple ingredients you probably already have in your kitchen.
Why You’ll Love this Chicken Alfredo Crockpot Recipe:
- Comforting: This recipe is high on my list of comfort foods. Something about the combination of cream, pasta, garlic, butter, and Parmesan cheese is so satisfying!
- Easy to Make: If you can sauté chicken and boil water, you are qualified to make an irresistibly good chicken Alfredo that everyone in your family will love.
- No Sides Needed: This recipe has everything you need to enjoy an easy, one-dish meal.
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How to Make Crockpot Chicken Alfredo
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- Season the chicken and sauté in a skillet.
- Add the chicken to the slow cooker with the cream, butter, and salt.
- Cook the chicken in the covered slow cooker as directed in the recipe.
- Prepare the penne pasta al dente, reserving some of the starchy water.
- When ready, remove the chicken from the slow cooker and slice or shred.
- Whisk the parmesan cheese and minced garlic into the cream.
- Return the chicken, add the pasta, and stir everything together.
- If the sauce is too thick, use the reserved water to get a perfect consistency.
- Season with salt and pepper, and serve!
Alfredo is the name of the inventor of the dish, Alfredo de Lelio. Alfredo has come to mean a pasta dish tossed with butter, cream, and Parmesan cheese.
While you certainly can cook pasta in a crockpot, I find that it often turns out mushy due to the long cooking time. I recommend cooking the pasta separately in this recipe and stirring it in at the end of cooking.
I really love penne, but you could use any pasta you like, such as shells, fettuccine, spaghetti, or rigatoni!
Absolutely! Omit the heavy cream, butter, ½ teaspoon kosher salt, Parmesan, and garlic. Follow the recipe as directed, pouring in jarred alfredo sauce in step 5.
Nope! The chicken will still fully cook if you add it to the crockpot raw, but searing it adds a ton of great flavor, so I really recommend it!
You sure can! Swap in an equal amount of boneless, skinless chicken thighs and follow the recipe as directed.
Serving Suggestions
While slow cooker chicken Alfredo needs little else than a fork to enjoy but if you want to serve the pasta with bread, why not make the best garlic knots ever?
Make Ahead Instructions
Crockpot chicken alfredo can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover crockpot chicken alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low, adding a splash of water if needed. I don’t recommend freezing chicken alfredo.
Variations
To take your crockpot chicken alfredo to the next level, try these variations:
- Add Greens: Add in some spinach or kale with the pasta and stir until wilted.
- Swap Pastas: Try a different shape of pasta, such as bowties or rigatoni.
- Swap Proteins: Try making salmon, shrimp, or meatball alfredo!
- Add Veggies: Add broccoli florets, peas, or carrots for a veggie boost.
- Add Pork: Add in chopped bacon or pancetta for an umami kick.
Tips for the Best Crockpot Chicken Alfredo
- Cook your pasta separately to avoid mushy alfredo! I like to cook mine to al-dente and let it finish in the sauce.
- Don’t forget to save some of that pasta water to thin out the sauce if needed!
- To save time, you can use pre-cooked shredded or sliced chicken.
- If you need to thicken up your alfredo sauce, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water and stir it into the sauce. Let it cook and thicken for 5-10 minutes.
More Cheesy Crockpot Recipes We Love
- Crockpot Broccoli Cheese Soup Recipe
- Crockpot Queso Cheese Dip Recipe
- Crockpot Stuffed Shells
- Crockpot Cheesy Potatoes
- Crockpot Baked Ziti
Since it was first invented by Chef Alfredo, crockpot chicken Alfredo has become a timeless restaurant classic that you can easily make at home, any time of year. It is always so good and satisfying, thanks to the simple but delicious ingredients and the slow cooker!
More Italian Chicken Recipes to Try:
- Cheesy Bruschetta Chicken
- Instant Pot Chicken Alfredo
- Chicken Spaghetti (Creamy)
- Baked Italian Chicken
- Chicken Parmesan Meatballs
- Chicken Alfredo Pasta Bake Recipe
- Crockpot Chicken Cacciatore
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Chicken Alfredo Recipe
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Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning store-bought or homemade
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups heavy cream (1 pint)
- 4 tablespoons unsalted butter (½ stick)
- 16 ounces dry penne pasta (1 box)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
Recommended Equipment
Instructions
- Season the chicken with ½ teaspoon salt, garlic powder, onion powder, Italian seasoning, and ground pepper.1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground black pepper
- Heat the oil in a large skillet set over medium-high heat.1 tablespoon olive oil
- Once heated, sauté the chicken breasts until browned but not cooked through, about 2 minutes per side.
- Place the chicken breasts into the slow cooker.
- Add in the heavy cream and butter, and sprinkle in the remaining ½ teaspoon salt.2 cups heavy cream, 4 tablespoons unsalted butter
- Cover and cook for 2-4 hours on high or 4-6 hours on low.
- While the chicken is cooking, cook the pasta to al dente according to package directions. Reserve at least 1½ cups of the pasta water.16 ounces dry penne pasta
- Remove the chicken from the slow cooker to slice or shred.
- If the heavy cream appears bit clumpy and separated, use a whisk to stir it up well in the slow cooker.
- Stir in the grated Parmesan and minced garlic.½ cup freshly grated Parmesan cheese, 2 cloves garlic
- Add the pasta and chicken to the slow cooker and give everything a stir.
- If more liquid is needed, stir in the pasta water, little by little. Season the chicken alfredo with salt and pepper to taste.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Try adding in some spinach or kale with the pasta and stir until wilted.
- Try a different shape of pasta, such as bowties or rigatoni.
- Try making salmon, shrimp, or meatball alfredo!
- Add broccoli florets, peas, or carrots for a veggie boost.
- Add in chopped bacon or pancetta for an umami kick.
- Cook your pasta separately to avoid mushy alfredo! I like to cook mine to al-dente and let it finish in the sauce.
- Don’t forget to save some of that pasta water to thin out the sauce if needed!
- To save time, you can use pre-cooked shredded or sliced chicken.
- If you need to thicken up your alfredo sauce, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water and stir it into the sauce. Let it cook and thicken for 5-10 minutes.
Nutrition Information
