I’m sharing my Crockpot Chicken Alfredo, where tender chicken cooks in a silky homemade alfredo sauce and the pasta finishes right in the slow cooker, with one unexpected tip you’ll want to read.
I love finding cheats for weeknight dinners and this Slow Cooker Chicken Alfredo is one of them. I was skeptical until I smelled the sauce and saw tender chicken breasts falling apart in the pot.
The sauce tastes like a Homemade Alfredo Sauce but somehow simpler, creamy with a salty bite from Parmesan cheese that keeps you spooning. Dinner finishes right in the slow cooker so less pans, fewer fights at dinner time, and it feels almost too easy.
If you want a no fuss weeknight hit try my Crockpot Chicken Alfredo version, you might actually make it twice in one week.
Ingredients
- boneless chicken gives lean protein, fills you up, low fat if trimmed, versatile.
- garlic adds savory bite, antioxidants and flavor, may help immunity, not sweet.
- Heavy cream makes sauce rich and silky, high calories and saturated fat though.
- Cream cheese gives creaminess and tang, adds fat and calories, melts smooth.
- Parmesan boosts salty, nutty umami, lots of calcium and protein but salty.
- Pasta supplies carbs for energy, choose whole grain for more fiber and nutrients.
- Butter gives richness and depth, mostly saturated fat so use sparingly if worried.
- Parsley adds freshness and color, small vitamins and herbs brightness, not overpowering.
Ingredient Quantities
- 2 pounds boneless, skinless chicken breasts, about 4 pieces
- 1 teaspoon salt, or to taste
- 1 2 teaspoon black pepper, or to taste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup low sodium chicken broth
- 1 1 2 cups heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 1 2 cups grated Parmesan cheese
- 2 tablespoons unsalted butter
- 12 ounces fettuccine pasta
- 1 2 cup whole milk
- 2 tablespoons fresh parsley, chopped for garnish
- Pinch red pepper flakes, optional
How to Make this
1. Pat the 2 pounds chicken breasts dry, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, rub in 3 cloves minced garlic and 1 teaspoon Italian seasoning. Place the chicken in the slow cooker and pour in 1 cup low sodium chicken broth so the bottom is covered.
2. Cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and is easy to shred. Don’t overcook, or it’ll dry out.
3. Remove the chicken to a cutting board, shred with two forks, and set aside. Leave the cooking liquid in the slow cooker.
4. Add 1 1/2 cups heavy cream, 4 ounces cream cheese (cubed), 2 tablespoons unsalted butter and about 1 cup of the 1 1/2 cups grated Parmesan to the slow cooker. Stir well, press the cream cheese into pieces so it melts faster, then cook on high 10 minutes until the sauce is smooth and bubbly. If sauce looks too thin, mix the cheese in slowly, it will thicken.
5. Return the shredded chicken to the sauce, stir to coat, taste and adjust seasoning with a little more salt or pepper if needed. Add a pinch of red pepper flakes now if you want heat.
6. Break the 12 ounces fettuccine in half so it fits, then nestle the pasta into the sauce. Pour in 1/2 cup whole milk, push the pasta down so it’s submerged, cover and cook on high 20 to 30 minutes, stirring gently every 7 to 10 minutes so the pasta cooks evenly and does not clump.
7. When the pasta is tender but still a little firm, stir in the remaining 1/2 cup grated Parmesan and cook 2 more minutes to melt. The sauce should be creamy and glossy, if it’s too thick add a splash of milk or reserved broth.
8. Turn off the slow cooker, let the pasta sit 3 to 5 minutes to thicken up. Spoon into bowls, sprinkle with the remaining Parmesan, 2 tablespoons chopped fresh parsley, and another pinch of red pepper flakes if you like.
9. Tip: don’t skip breaking the pasta, and don’t walk away while the pasta cooks or it’ll stick. If you want a silkier sauce, grate the Parmesan fresh and warm the milk slightly before adding.
10. Store leftovers in an airtight container up to 3 days, reheat gently on the stove with a splash of milk to loosen the sauce.
Equipment Needed
1. Slow cooker (6 to 8 qt) for the whole dish
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Instant-read thermometer to hit 165 F
6. Two forks for shredding the chicken
7. Silicone spatula or wooden spoon for stirring
8. Box grater for fresh Parmesan
9. Tongs or a long-handled spoon to nestle and serve the pasta
FAQ
Slow Cooker Chicken Alfredo Recipe Substitutions and Variations
- Heavy cream
- Half and half plus 2 tablespoons melted butter per cup, adds fat and the closest texture
- Whole milk thickened with 1 tablespoon cornstarch per cup, simmer till it thickens, lighter result
- Evaporated milk, creamy but lower in fat and easier on the calories
- Coconut cream for a dairy free version, but expect a coconut flavor
- Cream cheese
- Mascarpone, swap one to one for same richness and silky texture
- Ricotta blended smooth, milder and a bit lighter
- Full fat Greek yogurt, drained a bit and mixed with a splash of cream to loosen
- Parmesan cheese
- Pecorino Romano, sharper and saltier so use a little less
- Grana Padano, very similar but slightly milder
- Aged Asiago, nutty and works well if you like a bolder flavor
- Nutritional yeast for a vegan option, add salt to taste
- Fettuccine pasta
- Linguine or tagliatelle, same ribbon shape and cooks the same
- Spaghetti or bucatini, thinner but fine if you dont have ribbons
- Gluten free fettuccine or brown rice pasta for gluten free diets
- Spiralized zucchini or other veg noodles for a low carb option
Pro Tips
– Pat the chicken dry and keep a close eye on cook time. Chicken breasts get dry fast so pull them as soon as they hit 165 F, shred right away and leave the cooking liquid in the pot to use as a flavor and thinning agent. If you want less stress use thighs, they forgive overcooking way more.
– Soften the cream cheese and cube it, then press it into the hot sauce so it melts faster; add the Parmesan slowly so the sauce can thicken without getting grainy. Grate the Parmesan fresh if you can, it really makes the sauce silkier and not gritty.
– Break the fettuccine so it fits, push it down to submerge and stir gently every 7 to 10 minutes so it cooks evenly and doesnt clump. Warm the milk a little before adding and keep a cup of the reserved broth or milk nearby to loosen the sauce if it gets too thick.
– Finish and store smart: let the dish sit 3 to 5 minutes off heat to thicken, taste and adjust salt and pepper last, and add red pepper flakes at the end so the heat comes through but doesnt overpower. Leftovers keep 2 to 3 days in an airtight container and reheat on the stove with a splash of milk or broth to revive the creaminess.
Slow Cooker Chicken Alfredo Recipe
I’m sharing my Crockpot Chicken Alfredo, where tender chicken cooks in a silky homemade alfredo sauce and the pasta finishes right in the slow cooker, with one unexpected tip you’ll want to read.
6
servings
889
kcal
Equipment: 1. Slow cooker (6 to 8 qt) for the whole dish
2. Cutting board
3. Sharp chef’s knife
4. Measuring cups and measuring spoons
5. Instant-read thermometer to hit 165 F
6. Two forks for shredding the chicken
7. Silicone spatula or wooden spoon for stirring
8. Box grater for fresh Parmesan
9. Tongs or a long-handled spoon to nestle and serve the pasta
Ingredients
-
2 pounds boneless, skinless chicken breasts, about 4 pieces
-
1 teaspoon salt, or to taste
-
1 2 teaspoon black pepper, or to taste
-
3 cloves garlic, minced
-
1 teaspoon Italian seasoning
-
1 cup low sodium chicken broth
-
1 1 2 cups heavy cream
-
4 ounces cream cheese, softened and cubed
-
1 1 2 cups grated Parmesan cheese
-
2 tablespoons unsalted butter
-
12 ounces fettuccine pasta
-
1 2 cup whole milk
-
2 tablespoons fresh parsley, chopped for garnish
-
Pinch red pepper flakes, optional
Directions
- Pat the 2 pounds chicken breasts dry, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, rub in 3 cloves minced garlic and 1 teaspoon Italian seasoning. Place the chicken in the slow cooker and pour in 1 cup low sodium chicken broth so the bottom is covered.
- Cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and is easy to shred. Don’t overcook, or it’ll dry out.
- Remove the chicken to a cutting board, shred with two forks, and set aside. Leave the cooking liquid in the slow cooker.
- Add 1 1/2 cups heavy cream, 4 ounces cream cheese (cubed), 2 tablespoons unsalted butter and about 1 cup of the 1 1/2 cups grated Parmesan to the slow cooker. Stir well, press the cream cheese into pieces so it melts faster, then cook on high 10 minutes until the sauce is smooth and bubbly. If sauce looks too thin, mix the cheese in slowly, it will thicken.
- Return the shredded chicken to the sauce, stir to coat, taste and adjust seasoning with a little more salt or pepper if needed. Add a pinch of red pepper flakes now if you want heat.
- Break the 12 ounces fettuccine in half so it fits, then nestle the pasta into the sauce. Pour in 1/2 cup whole milk, push the pasta down so it’s submerged, cover and cook on high 20 to 30 minutes, stirring gently every 7 to 10 minutes so the pasta cooks evenly and does not clump.
- When the pasta is tender but still a little firm, stir in the remaining 1/2 cup grated Parmesan and cook 2 more minutes to melt. The sauce should be creamy and glossy, if it’s too thick add a splash of milk or reserved broth.
- Turn off the slow cooker, let the pasta sit 3 to 5 minutes to thicken up. Spoon into bowls, sprinkle with the remaining Parmesan, 2 tablespoons chopped fresh parsley, and another pinch of red pepper flakes if you like.
- Tip: don’t skip breaking the pasta, and don’t walk away while the pasta cooks or it’ll stick. If you want a silkier sauce, grate the Parmesan fresh and warm the milk slightly before adding.
- Store leftovers in an airtight container up to 3 days, reheat gently on the stove with a splash of milk to loosen the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 433g
- Total number of serves: 6
- Calories: 889kcal
- Fat: 46.9g
- Saturated Fat: 25.1g
- Trans Fat: 0.1g
- Polyunsaturated: 6.7g
- Monounsaturated: 15g
- Cholesterol: 242mg
- Sodium: 987mg
- Potassium: 780mg
- Carbohydrates: 47.2g
- Fiber: 2g
- Sugar: 3.3g
- Protein: 65.7g
- Vitamin A: 1330IU
- Vitamin C: 1.2mg
- Calcium: 399mg
- Iron: 2.7mg