This crockpot chicken Alfredo pairs a rich, creamy sauce with juicy slow cooked chicken breast and pasta for a satisfying dinner.
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Chicken 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!
It’s still made from scratch—nope, no jarred sauces here!—but 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!
(For a spicy, creamy pasta, check out my Spicy Chicken Chipotle Pasta too!)
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. 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!)
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 cream 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.
- Fresh parsley
- Uncooked pasta – Any large shape will work for this crockpot chicken Alfredo recipe!
- 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.
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, cover, then cook on high for 5 to 6 minutes, or until everything is heated through.
If you prefer, you can slice the 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.
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!
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 since 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.
More Reader Favorite Pasta Recipes
Instant Pot Penne Alfredo
Bow Tie Pasta Salad
Creamy Lemon Chicken Pasta
Instant Pot Spaghetti
Crockpot Chicken Alfredo
- 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
- ½ cup grated parmesan cheese
- 3 tablespoons fresh parsley chopped
- 1 pound uncooked pasta rigatoni, ziti or other large shape
- 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.
- 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.
- 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.
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.