Crockpot Chicken Alfredo is the set-it-and-forget-it comfort classic: tender shredded chicken bathed in a silky Parmesan-cream sauce, tossed with fettuccine, and finished with fresh parsley. It’s rich, cozy, and weeknight-easy hands-off cooking with big, restaurant-style flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a bowl, whisk together heavy cream, chicken broth, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and cooked through (165°F/74°C).
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce.
- Meanwhile, cook fettuccine according to package directions in salted water. Drain (reserve 1/2 cup pasta water).
- Add cooked pasta to the slow cooker and gently toss to coat, loosening with a splash of reserved pasta water if needed for a silky sauce.
- Serve hot, garnished with chopped fresh parsley.
Variations
- Broccoli Alfredo: Stir in 2 cups steamed broccoli florets with the shredded chicken for creamy greens in every bite.
- Mushroom & Spinach: Sauté 8 oz sliced mushrooms, add with 3 cups baby spinach in the last 10 minutes until wilted.
- Sun-Dried Tomato: Fold in 1/3 cup chopped sun-dried tomatoes (oil-packed, drained) and a pinch of red pepper flakes.
Cooking Notes
- To prevent curdling, keep the cooker at a gentle simmer avoid prolonged boiling after adding dairy.
- Freshly grated Parmesan melts smoother; add extra at the end to thicken if needed.
- For a looser, restaurant-silky sauce, emulsify with a splash of hot pasta water while tossing.
Serving Suggestions
- Add a crisp Caesar or arugula salad with lemony vinaigrette to cut the richness.
- Serve with garlic bread or warm focaccia to swipe up extra sauce.
- Finish with cracked black pepper and a squeeze of lemon for brightness.
Tips
- Salt your pasta water well this is your main seasoning for the noodles.
- If time allows, sear chicken briefly before slow cooking for deeper flavor (optional).
- Stir in 1–2 ounces cream cheese at the end for extra lush, stable creaminess.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on Low (or 3–4 hours on High)
- Total Time: 6–7 hours 10 minutes (or 3–4 hours 10 minutes)
Nutritional Information (Per Serving)
- Calories: 620
- Protein: 52 g
- Sodium: 1050 mg
Frequently Asked Questions
- Q: Can I cook the pasta in the slow cooker?
A: For best texture, cook pasta separately. Slow cookers can make pasta mushy. - Q: How do I keep the sauce from separating?
A: Use Low heat, avoid boiling, and add a splash of pasta water when tossing to emulsify. - Q: Can I use half-and-half instead of heavy cream?
A: Yes, but add 1–2 tsp cornstarch slurry at the end and avoid high heat to prevent curdling. - Q: Does this reheat well?
A: Yes. Reheat gently with a splash of milk or broth to loosen the sauce and restore silkiness.
Conclusion
Creamy, cozy, and wonderfully hands-off, this Crockpot Chicken Alfredo turns pantry staples into a silky, restaurant-style pasta with minimal effort. Tender shredded chicken meets Parmesan-rich sauce and fettuccine for the ultimate comfort bowl perfect for busy weeknights and guaranteed crowd-pleasing vibes.
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Crockpot Chicken Alfredo
- Total Time: About 6 hours 10 minutes (Low) or 3 hours 10 minutes (High)
- Yield: 4 servings 1x
Description
Crockpot Chicken Alfredo is the set-it-and-forget-it comfort classic: tender shredded chicken bathed in a silky Parmesan-cream sauce, tossed with fettuccine, and finished with fresh parsley. It’s rich, cozy, and weeknight-easy hands-off cooking with big, restaurant-style flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a bowl, whisk together heavy cream, chicken broth, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and cooked through (165°F/74°C).
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce.
- Meanwhile, cook fettuccine according to package directions in salted water. Drain (reserve 1/2 cup pasta water).
- Add cooked pasta to the slow cooker and gently toss to coat, loosening with a splash of reserved pasta water if needed for a silky sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For thicker sauce, let the crockpot cook uncovered for the last 20–30 minutes.
- Add 2–3 tablespoons cream cheese for extra richness and smooth texture.
- Substitute thighs for even juicier shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Category: Dinner
- Method: Crockpot
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg
Keywords: crockpot chicken alfredo, slow cooker alfredo, creamy chicken pasta