Crockpot Chicken Alfredo Recipe

4.66 from 20 votes

Crockpot Chicken Alfredo 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.

Prep Time10

Cook Time2 10

Total Time2 20

Course: Dinner, pasta

Cuisine: American, Italian

Servings: bowls

Author: Becky Hardin

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

Notes

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