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This crockpot chicken Alfredo is rich, creamy, and packed with tender slow-cooked chicken and pasta. It’s the ultimate comfort food — made easier in the slow cooker. If you love classic chicken Alfredo but don’t love standing at the stove stirring sauce, this version is for you!
Serve this easy pasta recipe with Homemade Garlic Bread or 1-Hour Soft Dinner Rolls for the perfect meal!
Why you’ll love this slow cooker chicken Alfredo recipe!
Chicken Alfredo is creamy, cheesy, and downright delicious—but it can be a time-consuming recipe to make from scratch. That’s why I am all about the crockpot version! This is an easy chicken breast recipe your family will LOVE! (Chicken Stuffed Shells with Alfredo is another family-friendly dinner.)
This recipe is still made from scratch—nope, no jarred sauces here! But instead of standing over the stovetop, you get a set-it-and-forget-it meal.
- Ultra creamy sauce: Cream cheese makes the sauce thick and velvety with amazing flavor.
- Juicy, tender chicken: Slow cooking keeps the chicken perfectly moist.
- Minimal hands-on time: Just add ingredients and let the crockpot do the work.
- Family favorite: A comforting pasta dinner everyone loves.
- Customizable: Add vegetables or spice it up to make it your own.
(For a spicy, creamy pasta, check out my Spicy Chicken Chipotle Pasta too! For another easy slow cooker chicken recipe, try my Creamy Crockpot Chicken or Crockpot Chicken and Noodles recipe.)
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts – Boneless and skinless chicken breasts work best.
- Garlic – If you want your crockpot chicken Alfredo extra garlicky, feel free to add more!
- Cream cheese – Cream cheese is the secret to a thick, flavorful homemade alfredo sauce without all the work.
- Chicken stock – You can use chicken broth instead, but because it’s already seasoned, you’ll need to add less salt to the recipe.
- Heavy cream – Creates that classic creamy texture.
- Black pepper – Freshly cracked black pepper adds so much flavor to the cream sauce!
- Grated parmesan cheese – If you have the time, try grating your own cheese from the block. It will melt more smoothly into the sauce. Add a little extra parmesan cheese as a garnish!
- Uncooked pasta – Any large shape will work for this crockpot chicken Alfredo recipe! I love using penne or rigatoni pasta. Make crockpot chicken alfredo with egg noodles which is always a hit with my family!
Variations
- Top with cooked chopped bacon because, well, everything’s better with bacon!
- Stir chewy sun-dried tomatoes and fresh basil leaves into the sauce during the last 5 minutes of cooking time for a Tuscan-inspired twist.
- You can also add in some vegetables like sautéed mushrooms, peas, kale, or spinach to make it an even heartier dish. I like to mix in steamed broccoli to make a crockpot chicken alfredo with broccoli that has a healthy twist.
- Stir in ½ cup of buffalo sauce at the end of the recipe to make a delicious buffalo chicken pasta.
How to Make Crockpot Chicken Alfredo
- Combine the chicken and sauce ingredients: Add the chicken, garlic, cream cheese, stock, heavy cream, salt, pepper, and Italian seasoning to a slow cooker. Stir well, making sure the chicken is submerged in the liquid. Cover the crockpot, and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours.
- Shred the chicken: Use two forks to shred it, or cut it into chunks if you prefer.
- Cook the pasta: Cook the pasta in a large pot of salted water according to package directions, until just al dente. Drain well.
- Finish: Add the shredded chicken, cooked pasta, cheese, and parsley to the slow cooker. Stir everything into the sauce, and cover. Then, cook on high for 5 to 6 minutes or until everything is heated through.
Serving Suggestions
- Serve the crockpot chicken Alfredo with a side of garlic bread or a simple green salad.
- Roasted broccoli florets, air fryer Brussels sprouts, or other veggies make delicious side dishes too!
How to Store Leftovers
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of milk or cream to loosen the sauce. Microwave in short intervals if preferred.
- Freezing: Not recommended. Cream-based sauces can separate when thawed.
Frequently Asked Questions
Yes, it is safe to put raw chicken in a slow cooker. You will want to make sure that the internal temperature of the chicken reaches 165°F before serving.
Heavy cream is typically better for Alfredo sauce because it produces a richer and creamier texture. However, you can use milk as a substitute if desired. Just note that the sauce will be thinner.
Yes, heavy whipping cream can be used in place of heavy cream for Alfredo sauce. They are essentially the same thing, with heavy cream having only a slightly higher percentage of milk fat.
Chicken Alfredo is believed to have originated in Rome, Italy. The original dish was made simply with fettuccine pasta, butter, and Parmesan cheese. Today, variations of the dish include adding chicken, shrimp, or vegetables and different types of cheeses.
Alfredo sauce does get thicker as it cooks. The water will evaporate from the cream, making the sauce creamier. The sauce also gets thicker when the cheese and cream cheese are melted in.
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Crockpot Chicken Alfredo
Equipment
- slow cooker
- Large pot
- Measuring cups
- measuring spoons
Ingredients
- 4 large chicken breasts
- 2 cloves garlic smashed
- 6 ounces cream cheese cubed
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 pound uncooked pasta rigatoni, ziti or other large shape
- ½ cup grated parmesan cheese
- 3 Tablespoons fresh parsley chopped
Instructions
- Add chicken, garlic, cream cheese, stock, heavy cream, salt, pepper and Italian seasoning to a slow cooker and stir together, making sure the chicken is submerged in the liquid.4 large chicken breasts, 2 cloves garlic, 6 ounces cream cheese, 1 ½ cups chicken stock, 1 ½ cups heavy cream, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 tablespoon Italian seasoning
- Cover and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours.
- Remove chicken from the slow cooker, let sit for 3 to 4 minutes until cooled slightly. Shred with a fork into bite-sized pieces and set aside.
- In a large pot of salted water, cook the pasta according to package directions until just al dente. Drain.1 pound uncooked pasta
- Add the shredded chicken, cooked pasta, parmesan and parsley into the slow cooker with the sauce. Stir together, cover, then cook on high for 5 to 6 minutes until everything is heated through.½ cup grated parmesan cheese, 3 Tablespoons fresh parsley
Notes
- Use freshly grated Parmesan for a smoother sauce.
- Don’t overcook pasta — it will get softer in the sauce.
- Add pasta just before serving to prevent sogginess.
- Stir gently to keep the sauce creamy and smooth.
I made this for dinner tonight. I had reduced the amount of Italian seasoning to about 3/4 of a tablespoon. I still felt that it dominated the overall flavor of the dish – that is pretty much all I could taste. My son and his girlfriend enjoyed it, but I would reduce the Italian seasoning even more next time. I also found the sauce to be a bit thin so I thickened it with a cornstarch slurry after mixing everything together. I would recommend cooking this on low if you have time as I think the chicken will be more tender and easier to shred. I will try this again with the aforementioned changes.