This crockpot cream cheese chicken alfredo is a hands off dinner with tender shredded chicken, penne, and a rich garlic Parmesan sauce that gets its creamy body from cream cheese and heavy cream. Everything cooks in one slow cooker, and the pasta goes in at the end so you do not need an extra pot.
It is a great option for busy days, because you can load the crockpot in the morning and finish the dish when you are ready to eat. The cream cheese melts into the sauce and keeps it smooth and thick instead of thin and greasy, which is a common problem with slow cooker alfredo.
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Why This Works
The chicken cooks gently in a bath of broth, butter, garlic, and cream cheese, so it turns tender enough to shred with two forks and soaks up flavor along the way. Using a thermometer instead of a long preset time keeps the chicken from overcooking, since chicken breasts need much less time in a slow cooker than most people expect.
Dairy can curdle or separate during a long cook, so the heavy cream and Parmesan are added at the end. Stirring them in once the chicken is done gives you a smooth sauce, and the uncooked penne softens as it absorbs the hot liquid over the last stretch of cooking.
The result tastes like a stovetop alfredo, but the work is mostly done by the slow cooker.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 4 oz cream cheese, cut into cubes
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups heavy cream
- 12 oz uncooked penne pasta
- 3/4 cup grated Parmesan cheese, plus more for serving
How to Make Crockpot Cream Cheese Chicken Alfredo
1. Load the slow cooker
Place the chicken breasts in the bottom of a 6 quart slow cooker. Add the cream cheese cubes, butter, garlic, chicken broth, salt, and pepper on top.
2. Cook the chicken
Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. Start checking near the low end of the time range. The chicken is ready when a thermometer in the thickest part reads 165 degrees F.
3. Shred the chicken
Shred the chicken right in the slow cooker with two forks. Stir the cream cheese into the broth until the mixture is mostly smooth. Do not worry if a few small lumps remain, since they melt as the sauce heats.
4. Add the cream and pasta
Pour in the heavy cream and stir in the uncooked penne, pressing it down so it is covered by the liquid. Switch the slow cooker to high.
5. Cook the pasta
Cover and cook on high for 35 to 45 minutes, stirring once or twice, until the penne is tender with a slight bite. Slow cookers vary, so test a piece and cook a few minutes longer if needed.
6. Add the Parmesan
Stir in the Parmesan until melted and smooth. Let the alfredo stand for 5 minutes, since the sauce thickens as it sits. Serve with more Parmesan and black pepper.
How to Serve
Alfredo is rich, so serve it with something fresh. A bowl of best chicken caesar salad with homemade croutons adds crunch and a little tang.
Warm bread is a natural fit too. Try quick cheesy garlic bread or soft dinner rolls for dipping, and add a tray of roasted vegetables if you want a lighter side.
How to Store and Reheat
Refrigerate leftovers in an airtight container within 2 hours of cooking and eat them within 3 days. Remove the food from the slow cooker before storing it, and do not leave it sitting on the warm setting for long once the pasta is added.
The pasta keeps absorbing sauce, so leftovers will be thick. Reheat in a skillet or in the microwave with a splash of milk, cream, or broth, stirring until hot throughout at 165 degrees F. Avoid reheating food in the slow cooker itself, and do not freeze this dish, since the pasta turns soft and the sauce can separate.
Tips and Variations
Do not cook chicken from frozen in a slow cooker. Thaw it first in the refrigerator, and always check the temperature. Clemson Cooperative Extension covers safe slow cooker use, including cooking to 165 degrees F and not using the slow cooker to reheat leftovers.
Use full fat cream cheese and fresh grated Parmesan for the smoothest sauce, because bagged cheese contains anti caking starch that can make the sauce slightly grainy. If the sauce looks thin after the pasta cooks, leave the lid off for 10 minutes. If it is too thick, stir in a little warm broth.
To make it your own, add a couple of handfuls of baby spinach at the end, stir in sun dried tomatoes, or use rotini or fettuccine broken in half in place of penne. A pinch of nutmeg and a little lemon zest give the sauce extra depth.
FAQ
Can I cook the pasta separately?
Yes. Cook it on the stovetop until just al dente, then stir it into the finished sauce. This is a good option if your slow cooker runs cool or you want more control over texture.
How long does chicken breast take in a slow cooker?
Usually 4 to 5 hours on low or 2 to 3 hours on high, depending on size and your slow cooker. Use a thermometer and take it to 165 degrees F.
Why did my sauce separate?
Dairy can split if it cooks too long at high heat. Add the cream and Parmesan near the end, and stir well. Using full fat dairy also helps.
Can I use chicken thighs?
Yes. Boneless thighs are forgiving and stay juicy. Cook them until they reach 165 degrees F, and trim extra fat so the sauce is not greasy.
Why add cream cheese to slow cooker alfredo?
Cream cheese gives the sauce body and helps it stay smooth through the long cook. It melts into the broth and keeps the finished sauce thick instead of thin and greasy.
Crockpot Cream Cheese Chicken Alfredo Penne
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 4 oz cream cheese cut into cubes
- 4 tbsp unsalted butter
- 3 cloves garlic minced
- 1 ½ cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 2 cup heavy cream
- 12 oz uncooked penne pasta
- ¾ cup grated Parmesan cheese plus more for serving
Instructions
Cooking
- Place the chicken in a 6 quart slow cooker. Add the cream cheese, butter, garlic, chicken broth, salt, and pepper.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until a thermometer in the thickest part reads 165 degrees F.
- Shred the chicken in the slow cooker and stir the cream cheese into the broth.
- Stir in the heavy cream and uncooked penne, pressing the pasta into the liquid. Switch to high.
- Cover and cook on high for 35 to 45 minutes, stirring once or twice, until the penne is tender with a slight bite.
- Stir in the Parmesan until melted and let stand 5 minutes. Serve with extra Parmesan and pepper.
