This crockpot chicken Alfredo pairs a rich, creamy sauce with juicy slow cooked chicken breast and pasta for a satisfying dinner.
Pin this recipe now to save it for later
Pin RecipeChicken Alfredo is creamy, cheesy, and downright delicious—but it can be a time-consuming recipe to make from scratch. That’s why we love the crockpot version!
This homemade chicken alfredo is still made from scratch—nope, no jarred sauces here! However, with this simple set-it-and-forget-it meal, you’ll have a comforting plate of creamy chicken Alfredo with minimal effort. No standing at the stovetop waiting for the sauce to thicken, and no hands-on time for cooking the chicken either! I guarantee that this will be one of your favorite slow cooker recipes ever.
(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.)
Creamy Crockpot Chicken Alfredo Recipe
The skinless chicken breasts and cream sauce are cooked together in the crockpot, creating a thick, rich sauce and tender, juicy chicken with practically no work at all. My crockpot chicken alfredo with cream cheese is so rich and creamy that it is irresistable. Cook the pasta, stir it into the sauce, and dinner’s done. Slow cooker chicken Alfredo for the win!
Cooking the chicken and alfredo sauce together in a crockpot allows all of the flavors to meld together for an incredibly flavorful meal. Plus, it’s a great low-effort solution that leaves you free to take care of other tasks while dinner cooks itself. (Maybe make some roasted asparagus to serve on the side with your crockpot chicken Alfredo? Yum!)
Grab My Favorite Tools
Click on the products below to see my favorite tools for making this recipe!
Ingredients
See recipe card below this post for ingredient quantities and full instructions.
- Chicken breasts
- 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, rich creamy 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
- Kosher salt
- Black pepper – Freshly cracked black pepper adds so much flavor to the cream sauce!
- Italian seasoning
- 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!
- Fresh parsley
- Uncooked pasta – Any large shape will work for this crockpot chicken Alfredo recipe! Make crockpot chicken alfredo with egg noodles which is always a hit with my family!
Variations
I love my easy crock pot chicken alfredo recipe exactly as it is written, but these ingredient substitutions and variations also work well!
- 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 1/2 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.
- Cook: Cover the crockpot, and cook on high for 2 ½ to 3 hours, or on low for 4 to 5 hours.
- Shred the chicken: Remove the chicken from the slow cooker, and let it cool for 3 to 4 minutes. Use a fork to shred it into bite-sized pieces.
- 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.
Quick Tip
If you prefer, you can slice the cooked chicken breasts and serve them over the pasta instead of shredding them.
How to Store Leftover Crockpot Chicken Alfredo
Transfer the crock pot chicken Alfredo to an airtight container. Leftovers can be stored in the refrigerator for up to 3 days. To reheat, place in a skillet with a splash of milk or cream, and heat over medium heat until warmed through, stirring often. Or, simply warm up the leftovers in the microwave.
I do not recommend freezing chicken alfredo. The creamy sauce tends to separate when thawed and does not have the same, smooth texture. My easy slow cooker alfredo sauce is so simple to make that you can easily make it fresh anytime you want!
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!
FAQs
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.
More Reader Favorite Pasta Recipes
Instant Pot
Instant Pot Penne Alfredo
Pasta
Bow Tie Pasta Salad
Best Chicken Recipes
Creamy Lemon Chicken Pasta
Instant Pot
Instant Pot Spaghetti
Crockpot Chicken Alfredo
Equipment
- 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
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.