This Crockpot Chicken Alfredo is a one pot dinner that’s loved by the whole family! Tender chicken and al dente pasta are tossed in an ultra-creamy sauce.
Who doesn’t love chicken alfredo? A creamy sauce, tender chicken, pasta — it’s the best! Today, it just got better, because we’re making this classic dish in our crockpot for a ONE POT meal. Less dishes and a family favorite dinner? Yes please!
Ingredients
This chicken Alfredo recipe is made up of the simplest ingredients—I bet you already have them all on hand!
- Heavy Cream, Milk, and Chicken Broth – the base for our Alfredo sauce. Using a combination of those three liquids keeps this sauce flavorful and creamy, but not too heavy!
- Chicken Breast – use boneless and skinless chicken breasts for perfectly cooked, tender chicken.
- Unsalted Butter – adds a warm buttery flavor and gives the final dish a nice, luxurious richness.
- Garlic – provides a slightly earthy, nutty flavor that’s perfect for balancing out the rich sauce.
- Italian Seasoning, Salt, and Pepper – gives the Alfredo sauce that classic earthy, slightly sweet flavor with a little kick.
- Penne Pasta – I like to use short noodles so they incorporate better with the diced chicken but longer noodles will work if preferred. If you change the noodles, cook time may vary.
- Parmesan Cheese – melts into the sauce to thicken it and give it a delicious cheesy texture and salty flavor.
How to make
This slow cooker pasta dinner requires 15 minutes of prep!
- Grease your crockpot then pour in heavy cream, milk, and chicken broth.
- Add in chicken, butter, garlic, Italian seasoning, salt, and pepper.
- Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- Remove and cube the chicken, then stir that back into the crockpot along with the uncooked pasta and parmesan.
- Cover and cook on HIGH for an additional 30-60 minutes, stirring halfway through, then serve and enjoy!
What pasta to use
Penne, or another short pasta, are best for making crockpot chicken alfredo. They cook perfectly! Plus, the noodles and chicken are more uniform in size, ensuring chicken and pasta in every bite!
However, longer pasta shapes like fettuccine will work as well if preferred.
How to thicken alfredo sauce
Your sauce should be plenty thick; if anything I’ve had to thin it out with extra liquid! If for whatever reason your sauce isn’t quite thick enough, but both the chicken and pasta are fully cooked, don’t worry. There are a couple of ways to fix it:
- Add more cheese. Stir in extra parmesan cheese. It melts and helps thicken the sauce.
- Let it sit. Keep the crockpot on WARM and let the dish thicken with the lid off for 15-30 minutes.
Variations
I love this crockpot chicken alfredo as-is but feel to switch things up if you want!
- Add veggies. Add in broccoli, bell peppers, asparagus, mushrooms, etc. Cook and season the veggies as desired, then stir them in once the pasta is cooked.
- Make it spicy. Sprinkle in a dash of cayenne pepper or red pepper flakes for a kick of heat.
- Swap the protein. Try my easy shrimp alfredo instead!
- Give it a flavor twist. Use Cajun seasoning in place of Italian seasoning for a sweet, smoky, spicy twist.
- Make it vegetarian. Check out my one pot fettucine alfredo pasta instead!
What to serve with chicken alfredo
I love serving chicken alfredo with a simple green salad and a homemade Italian dressing but if you want to bulk your meal a little more, here are some yummy ideas.
- Instant Pot Broccoli
- Pear, Blue Cheese, Candied Pecan Salad
- Garlic Bread or Breadsticks
How to store
Store leftover chicken alfredo in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To enjoy again, thaw overnight in the fridge then microwave or warm on the stove. Thin with a splash of milk or heavy cream if necessary.
– Jennifer
Crockpot Chicken Alfredo
Equipment for this recipe
Ingredients
- 1 pint heavy cream
- 1 ½ cups milk plus more if needed
- 1 cup chicken broth
- 1 pound boneless, skinless chicken breasts
- ½ cup unsalted butter
- 2 tablespoons minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt plus more to taste
- 1 teaspoon pepper
- 1 (16 oz) box penne pasta uncooked
- 1 cup finely grated parmesan cheese plus more for garnish, if desired
Instructions
- Grease a 6 quart crockpot with cooking spray, then pour in heavy cream, milk, and chicken broth.
- Add in chicken, butter, garlic, Italian seasoning, salt, and pepper.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove chicken, cube, then stir back into the crockpot along with the uncooked pasta and parmesan cheese.
- Cover and cook on HIGH for an additional 30-60 minutes or until the noodles are cooked to your liking*, stirring halfway through, to ensure the noodles cook evenly.
- Taste and re-season, if necessary, then serve and enjoy!
- Take 5 seconds to either rate this recipe below and/or PIN it. We greatly appreciate it!
Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Stacy
Jennifer @ Show Me the Yummy