Creamy Alfredo pasta with tender shredded chicken, made almost entirely by your slow cooker: that is the promise of this Crockpot Chicken Alfredo. The chicken cooks in a buttery cream sauce, then uncooked penne goes right into the pot for the last 30 to 40 minutes, so you never boil a separate pot of water. Parmesan and cream cheese make the sauce thick, silky, and rich. Dinner takes about 15 minutes of prep and a few hours of hands-off cooking. If you prefer the stovetop version, see my Chicken Alfredo.
Table of Contents
Why This Crockpot Chicken Alfredo Works
- No boiling pasta separately: the penne cooks right in the sauce, absorbing flavor while releasing starch that thickens the Alfredo.
- Cream cheese plus Parmesan: they give the sauce body and a rich, savory flavor without needing a roux.
- Chicken added at the start: it cooks gently in the cream and broth, so it stays juicy and shreds easily.
- Easy weeknight prep: about 15 minutes of work, with most of the time hands-off.
Alfredo sauce is a simple emulsion of butter, cream, and Parmesan. Using heavy cream in a slow cooker matters, because the higher fat content keeps the sauce from curdling during the long, gentle heat.
Ingredients for Crockpot Chicken Alfredo
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, cubed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened and cubed
- 12 ounces penne pasta, uncooked
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Chopped fresh parsley, for garnish
How to Make Crockpot Chicken Alfredo
Step 1: Add the Chicken and Sauce Base
Lightly grease a 6-quart slow cooker. Add the chicken, butter, garlic, Italian seasoning, salt, and pepper. Pour in the broth and cream, then dot the top with the cream cheese.
Step 2: Cook the Chicken
Cover and cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 to 5 hours, until the chicken reaches 165°F. Poultry is safe at that temperature, according to USDA guidance on safe cooking temperatures. Do not cook it for much longer, since breast meat dries out.
Step 3: Shred and Whisk
Transfer the chicken to a cutting board and shred it with two forks. Whisk the sauce in the slow cooker until the cream cheese is melted and smooth.
Step 4: Add the Pasta
Turn the slow cooker to HIGH. Stir in the uncooked penne and half of the Parmesan, making sure the pasta is mostly submerged. Cover and cook for 30 to 40 minutes, stirring once or twice, until the pasta is tender.
Step 5: Finish and Serve
Return the shredded chicken to the pot with the remaining Parmesan and stir until creamy. Let it sit for 5 minutes, since the sauce thickens as it rests. Garnish with parsley and serve hot.
How to Serve Crockpot Chicken Alfredo
Serve it hot with extra Parmesan and a crisp green salad, steamed broccoli, or roasted asparagus. My Best Easy Garlic Bread is the classic partner for soaking up the sauce. If you want more slow cooker chicken ideas, see The Only Crockpot Chicken Breast Recipes You Need. For a stovetop sauce to use with other pasta, try my Creamy Alfredo Sauce.
How to Store and Reheat Leftovers
Cool the pasta and refrigerate it in an airtight container within 2 hours. It keeps for 3 to 4 days. The pasta absorbs sauce as it sits, so reheat it in a skillet or microwave with a splash of milk, cream, or broth, stirring until creamy. Freezing is not recommended, because the pasta turns soft and the cream sauce can separate.
Tips and Variations
- Use heavy cream, not milk or half-and-half, so the sauce does not break in the long cook.
- Do not add the pasta at the beginning. It will turn mushy after hours of cooking.
- Stir the pasta during cooking so it does not clump on the bottom.
- Use freshly grated Parmesan. Pre-shredded cheese has anti-caking agents that make the sauce grainy.
- For a shortcut, use 3 cups of shredded rotisserie chicken and stir it in with the pasta.
- Add a few handfuls of baby spinach or broccoli florets in the last 10 minutes.
- Slow cookers vary, so check the pasta at 30 minutes. If it needs more time or looks dry, add a splash of broth.
Frequently Asked Questions
Can I put uncooked pasta in the slow cooker?
Yes, in this recipe. Add it during the last 30 to 40 minutes on HIGH, with enough liquid to cover most of the pasta.
Can I use chicken thighs?
Yes. Boneless, skinless thighs stay juicy and cook in about the same time. Cook to 165°F.
Why is my Alfredo sauce thin?
Let it rest for 5 to 10 minutes, since the pasta absorbs liquid and the sauce thickens. You can also stir in more Parmesan.
Why is my sauce grainy or separated?
The cream may have been low fat or the cheese was pre-shredded. Use heavy cream and freshly grated Parmesan.
Can I make it with fettuccine?
Short pasta like penne works best. Long noodles tangle and are harder to stir in a slow cooker.
Crockpot Chicken Alfredo (Creamy and Easy)
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, cubed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 4 ounces cream cheese, softened and cubed
- 12 ounces penne pasta, uncooked
- 1 cup freshly grated Parmesan cheese Plus more for serving.
- chopped fresh parsley For garnish.
Instructions
Cooking
- Grease a 6-quart slow cooker. Add the chicken, butter, garlic, Italian seasoning, salt, and pepper. Pour in the broth and cream and dot with the cream cheese.
- Cover and cook on HIGH 2 to 2 1/2 hours (or LOW 4 to 5 hours) until the chicken reaches 165°F.
- Move the chicken to a board and shred it. Whisk the sauce until the cream cheese is melted.
- Turn the slow cooker to HIGH, stir in the uncooked penne and half of the Parmesan, cover, and cook 30 to 40 minutes, stirring once or twice, until tender.
- Return the chicken with the remaining Parmesan, stir, rest 5 minutes, and garnish with parsley.
