This Slow Cooker Chicken Alfredo recipe calls for just a few ingredients like boneless skinless chicken breasts, heavy cream, grated parmesan cheese, and classic Italian seasoning. Oh, and don’t forget the penne pasta! Get ready to make an easy pasta dish that is sure to become a family favorite.
There are so many crock pot chicken variations you can do with penne pasta, like my Slow Cooker Buffalo Chicken Pasta and Slow Cooker Chicken Parmesan Pasta.
Why this crock pot chicken alfredo recipe works
Cooking a recipe like this from scratch can be a little tricky, which is why having this crockpot chicken alfredo recipe on hand is a must. It takes the guesswork out of choosing the right ingredients to get the best taste and instead helps you put dinner on the table effortlessly. If you want a spicy version, try my Slow Cooker Cajun Chicken Alfredo Recipe.
I especially enjoy the quick prep time and cooking time. Once the alfredo sauce ingredients are mixed together, all there is left to do is pour it over the chicken breasts and slow cook. Toward the end of the cooking time, you’ll cook the pasta separately until al dente, and that’s it! If you love chicken alfredo, this is truly a chicken alfredo crockpot recipe to add to your next meal plan!
Recipe Ingredients
- Chicken: I prefer to use boneless skinless chicken breasts; however you can also use chicken tenders or boneless skinless chicken thighs. Do not use frozen chicken.
- Homemade Alfredo Sauce: Heavy Cream, grated parmesan cheese (not shredded parmesan cheese), minced fresh garlic, dried Italian seasoning, kosher salt, and black pepper.
- Pasta: This recipe can be made with any pasta of your choice, as fettuccine noodles are the normal choice. Though, I love how it turns out with penne pasta. The uncooked pasta is boiled on the stovetop, not added to the slow cooker dry. We also use penne pasta in my cheesy chicken penne recipe.
- Garnish: Fresh parsley tastes delicious on top of this finished pasta dish.
Step-by-Step Directions
Step One – Add heavy cream, parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper to a large mixing bowl.
Step Two – Whisk the alfredo sauce ingredients together until well combined.
Step Three – Add the chicken breast to the crockpot.
Step Four – Pour the alfredo sauce mixture over the chicken in the slow cooker, making sure they are well-coated.
Step Five – Cover the slow cooker and cook on LOW for 6-8 hours until the chicken is cooked through and tender. (I don’t recommend cooking this recipe on high as the cheese will burn in the sauce).
Step Six – Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Step Seven – Stir the chicken into the alfredo sauce. Add in the cooked penne pasta.
Step Eight – Stir the pasta together with the pasta sauce. Serve the slow cooker chicken alfredo and garnish with fresh chopped parsley. Enjoy!
How to serve
- You can’t go wrong by serving this as-is on a small plate or bowl.
- It also tastes great topped with chopped bacon, chopped green onion, a dash of red pepper, freshly cracked black pepper, extra parmesan cheese, or any topping of your choice.
- Consider serving the best crockpot chicken alfredo alongside a small green salad and slices of Italian bread or breadsticks. Fresh steamed broccoli or slow cooker brussels sprouts are always a great choice too.
Recipe FAQs
You can customize this recipe by adding your favorite vegetables or other additions such as cooked bacon, add broccoli florets, sauteed mushrooms, spinach, or sun-dried tomatoes. You can also add cubed butter.
If the alfredo sauce is too thick, you can thin it out by adding a little chicken broth, chicken stock, or pasta water.
Adjust the seasoning according to your taste preferences. Feel free to add more salt, pepper, or Italian seasoning as desired. You can also add onion powder, garlic powder, or a little spice.
This recipe is specifically designed for cooking on low heat in the slow cooker. Cooking on high heat may cause the cheese to burn. Crockpot meals like this do not need high heat.
Leftover slow cooker chicken alfredo can be stored in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing chicken alfredo because of the milk content.
To reheat, you can use the microwave or heat it gently on the stovetop, adding a splash of cream to restore the creamy consistency.
Sure! It will not taste the same. Jarred alfredo has a distinct taste that is not the same as homemade.
More Slow Cooker Pasta Recipes:
- Slow Cooker Boursin Cheese Chicken Pasta
- Slow Cooker Chicken Enchilada Pasta
- Slow Cooker Olive Garden Chicken Pasta
- Slow Cooker Chicken and Noodles
- Slow Cooker Beef and Noodles
- Slow Cooker Beef Stroganoff
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Slow Cooker Chicken Alfredo
Ingredients:
- 1.5 lbs. boneless skinless chicken breasts
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic minced
- 1 tsp. dried Italian seasoning
- ½ tsp. salt
- ½ tsp. black pepper
- 8 oz. penne pasta or your preferred pasta cooked according to package instructions.
- fresh parsley chopped (for garnish)
Instructions:
- In a mixing bowl, whisk together the heavy cream, parmesan cheese, minced garlic, italian seasoning, salt, and black pepper.
- Place the chicken breasts in the slow cooker.
- Pour the alfredo sauce mixture over the chicken in the slow cooker, making sure they are well-coated.
- Cover the slow cooker and cook on LOW for 6-8 hours until the chicken is cooked through and tender. (I don’t recommend cooking this recipe on high as the cheese will burn in the sauce).
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir it into the alfredo sauce. Stir in the cooked penne pasta.
- Serve the slow cooker chicken alfredo and garnish with fresh chopped parsley. Enjoy!
Sarah’s Notes:
- You can customize this recipe by adding your favorite vegetables or other additions such as cooked bacon, broccoli, sauteed mushrooms, spinach, or sun-dried tomatoes.
- If the alfredo sauce is too thick, you can thin it out by adding a little chicken broth or pasta water.
- Adjust the seasoning according to your taste preferences. Feel free to add more salt, pepper, or Italian seasoning as desired.
- This recipe is specifically designed for cooking on low heat in the slow cooker. Cooking on high heat may cause the cheese to burn.
- Leftover slow cooker chicken alfredo can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, you can use the microwave or heat it gently on the stovetop, adding a splash of cream to restore the creamy consistency.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have a 6 quart slow cooker. Can I double recipe for 7 people? Do I need to increase cooking time on Low. Thank you!
You can double this, and yes you will most likely want to cook another hour.
Okay I’m a dummy, but is the parm the kind in the green can?
Yes! Or you can find similar next to the shredded parmesan in the refrigerator section.