Crockpot Chicken Alfredo
This Crockpot Chicken Alfredo is a creamy, comforting slow cooker pasta dish made with tender shredded chicken, rich Alfredo sauce, and perfectly cooked pasta for an easy weeknight dinner.
Ingredients
Main
- 1 lb boneless skinless chicken breasts.
- 2 cups heavy cream.
- 1 cup low-sodium chicken broth.
- 4 tbsp unsalted butter cubed.
- 4 oz cream cheese cubed (optional but makes it extra creamy).
- 2 –3 garlic cloves minced (or 1–1½ tsp garlic powder).
- 1 tsp Italian seasoning.
- 1 tsp salt or to taste.
- ½ tsp ground black pepper or to taste.
Pasta & Cheese
- 8 oz uncooked pasta penne, rigatoni, or fettuccine.
- ¾ –1 cup grated Parmesan cheese.
Optional Garnish
- Chopped fresh parsley.
Instructions
- Add the chicken, heavy cream, chicken broth, butter, cream cheese (if using), minced garlic, Italian seasoning, salt, and pepper to the crockpot.
- Cover and cook on High for about 2–3 hours or on Low for 4–5 hours, until the chicken is fully cooked and very tender.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot, add the uncooked pasta and Parmesan cheese, and stir well to combine.
- Cover and cook on High for about 30–40 minutes, stirring once if needed, until the pasta is al dente and the sauce is thick and creamy.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve warm, topped with extra Parmesan and chopped parsley.