Creamy, delicious crockpot chicken Alfredo is always my family’s favorite when we go out to an Italian restaurant. It is also one of the easiest slow cooker recipes to make on a cold winter night. The chicken breasts turn out so tender and juicy after simmering in my creamy Alfredo sauce!
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This recipe is high on my list of comfort foods. Something about the combination of cream, pasta, garlic, butter, and Parmesan cheese is so satisfying! If you can sauté chicken and boil water, you are qualified to make an irresistibly good chicken alfredo that everyone in your family will love.
This is a great recipe for busy days. A few simple ingredients combined with heavy cream and parmesan bring this dish together. If you want to use store-bought sauce, see my Chicken Alfredo Recipe with Jar Sauce. You can also make chicken alfredo in instant pot.
Crockpot Chicken Alfredo Recipe
Equipment
- Crockpot
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning store-bought or homemade
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 cups heavy cream (1 pint)
- 4 tablespoons unsalted butter (½ stick)
- 16 ounces dry penne pasta (1 box)
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
Instructions
- Season the chicken with salt, garlic powder, onion powder, Italian seasoning, and ground pepper.1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground black pepper
- Heat the oil in a large skillet set over medium-high heat.1 tablespoon olive oil
- Once heated, sauté the chicken breasts until browned but not cooked through, about 2 minutes per side.
- Place the chicken breasts into the slow cooker. Add in the heavy cream and butter, and sprinkle in the remaining ½ teaspoon salt. Cover and cook for 2-4 hours on high or 4-6 hours on low.2 cups heavy cream, 4 tablespoons unsalted butter
- While the chicken is cooking, cook the pasta to al dente according to package directions. Reserve at least 1½ cups of the pasta water.16 ounces dry penne pasta
- Remove the chicken from the slow cooker to slice or shred.
- If the heavy cream appears a bit clumpy and separated, use a whisk to stir it up in the slow cooker. Stir in the grated Parmesan and minced garlic.½ cup freshly grated Parmesan cheese, 2 cloves garlic
- Add the cooked and drained pasta.
- Finally add shredded chicken to the slow cooker and give everything a stir.
- If more liquid is needed, stir in the pasta water, little by little.
- Season the chicken alfredo with salt and pepper to taste.
Video
Becky’s Tips
- Try adding in some spinach or kale with the pasta and stir until wilted.
- Try a different shape of pasta, such as bowties or rigatoni.
- Try making salmon, shrimp, or meatball alfredo!
- Add broccoli florets, peas, or carrots for a veggie boost.
- Add in chopped bacon or pancetta for an umami kick.
- Cook your pasta separately to avoid mushy alfredo! I like to cook mine to al-dente and let it finish in the sauce.
- Don’t forget to save some of that pasta water to thin out the sauce if needed!
- To save time, you can use pre-cooked shredded or sliced chicken.
- If you need to thicken up your alfredo sauce, make a slurry of 1 tablespoon cornstarch and 1 tablespoon water and stir it into the sauce. Let it cook and thicken for 5-10 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Alfredo Step-by-Step
Season the chicken: Place 1½ pounds boneless, skinless chicken breasts over a board and pat the them dry. Season with 1 teaspoon of kosher salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of Italian seasoning and ¼ teaspoon of freshly ground black pepper.
Saute the chicken breasts: Heat 1 tablespoon of olive oil in a skillet and saute the seasoned chicken breasts until browned but not cooked through, about 2 minutes per side.
Cook in slow cooker with cream butter and salt: Place the chicken breasts into the slow cooker. Add 2 cups of heavy cream and 4 tablespoons of unsalted butter, and sprinkle in the remaining ½ teaspoon salt. Cover and cook for 2-4 hours on high or 4-6 hours on low.
Prepare the penne pasta al dente: While the chicken is cooking, cook the 16 ounces of dry penne pasta to al dente according to package directions. Reserve at least 1½ cups of the pasta water.
Shred the chicken: Once chicken is cooked in slow cooker, remove the chicken from the slow cooker and slice or shred.
Add parmesan and garlic: Now that you have removed chicken from the heavy cream liquid, check If the heavy cream appears bit clumpy and separated. Use a whisk to stir it up.
Now stir in the ½ cup of freshly grated Parmesan cheese and 2 cloves of minced garlic.
Add Pasta: Add the cooked and drained pasta.
Add shredded chicken: Finally add the shredded chicken and combine everything nicely.
Add pasta water: If the sauce is too thick, use the reserved water to get a perfect consistency.
Season with salt and pepper, and serve!
How to Store and Reheat
Store leftover crockpot chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over medium-low, adding a splash of water if needed.
I don’t recommend freezing it.
Make ahead: Crockpot chicken Alfredo can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to serve.
Serving Suggestions
Chicken Alfredo is a complete meal in itself, but a few light salads like Chopped Salad, Green Goddess Salad, Caesar Salad, Spinach Salad, Creamy Cucumber Salad, or Broccoli Salad are perfect to with it.
And if you want to stay in the Italian theme and serve this on a weeknight, pair it with appetizers like Toasted Ravioli , Baked Zucchini Fries, Fried Mozzarella Sticks Focaccia bread and Garlic Cheese Bread Roll Ups.
