My super simple Crockpot Chicken Alfredo recipe has been a family favorite meal for years! Tender, juicy chicken breasts are smothered in a homemade alfredo sauce, then paired with fettuccine noodles–and it’s all cooked in my slow cooker. I love making this easy Crock Pot pasta recipe for weeknight dinners because I know my kids will eat up every bite!
Top Reader Reviews
My whole family thought this was the absolute best chicken Alfredo I’ve ever made! Made a big pot and had leftovers for the next day! Definitely give this 5 star rating
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I love it and so easy. Love that you can cook it in the crockpot
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Slow Cooker Chicken Fettuccine Alfredo
Making chicken alfredo from scratch is totally easy and hands-off with this simple recipe for slow cooker chicken alfredo. I love that I can make a rich, buttery, creamy alfredo sauce in my Crockpot and cook it right along with the chicken breasts, then just throw in the fettuccine noodles at the end.
This entire chicken and pasta dish cooks up all together, so my family’s dinner is ready by the time we get hungry–and I barely have to do anything at all! Italian seasoning, heavy cream, and Parmesan all add amazing flavor to this Crockpot Alfredo sauce recipe, and it comes out perfectly every time.
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Thicken the Sauce
If you find your Crockpot alfredo sauce is a bit too thin for your liking, try stirring in a slurry made from 2 tablespoons of cold water and 2 tablespoons of cornstarch. Whisk constantly over low heat until thickened.
Crockpot Chicken Alfredo Recipe
Equipment
- Crockpot
Ingredients
- 1 pound boneless, skinless chicken breasts (*)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
- 2 cloves garlic (minced)
- 8 ounces dry fettuccine pasta (**)
- chopped fresh parsley (optional, for garnish)
For the Alfredo Sauce:
- 2 cups heavy cream
- 4 tablespoons unsalted butter (½ stick, cut into cubes)
- ½ cup grated Parmesan cheese
Instructions
- Add the chicken to a 6-quart crockpot. Season with Italian seasoning, salt, and pepper. Add the heavy cream and broth. Scatter the cubes of butter and minced garlic over the top of the chicken.1 pound boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 2 cloves garlic
- Cover and cook on high for 2 hours, until the chicken is cooked through and 165°F internally. Remove the chicken and place it on a cutting board. Slice or chop when cooled.
- To the slow cooker, stir in the grated Parmesan cheese until combined. Add the dry pasta, toss and ensure it is all covered, and continue to cook on high for about 20 minutes.½ cup grated Parmesan cheese, 8 ounces dry fettuccine pasta
- When the pasta is nearly cooked, return the chicken to the crockpot and heat through. Turn off the heat and allow to cool a bit to thicken the sauce, then serve garnished with Parmesan cheese and parsley, if desired.chopped fresh parsley
Notes
- If you have time, brown your chicken breasts on the stovetop! Or place them in the Crock Pot set on HIGH to brown briefly before adding the chicken broth and heavy cream. This will give the chicken a nice crust and create some brown bits to add flavor to the sauce.
- Depending on your Crockpot, the noodles may take a bit longer to cook. I recommend checking them at 20 minutes and continuing to cook if they need longer.
- If you prefer to use a jarred sauce: omit the cream and butter, and add the Alfredo sauce along with the other ingredients in Step 1. I still recommend adding the Parmesan and broth as instructed,
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Sneak in Some Veggies!
For a little extra nutrition, sometimes I add veggies to my slow cooker chicken alfredo. Broccoli, spinach, kale, mushrooms, and frozen peas are all great options! To do this, add the veggies to the Crock Pot at the end, after the fettuccine is cooked. I add them when I add the chicken back to the pot, and let everything heat for about 10 minutes.
How to Make Chicken Alfredo in a Crock Pot Step by Step
Prep: Gather the listed ingredients for Crockpot chicken alfredo. Cut the butter into cubes and mince the garlic.
Add the Chicken: Add 1 pound of boneless, skinless chicken breasts to a 6-quart Crock Pot. Season with 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Add the Liquids: Pour 2 cups of heavy cream and 1 cup of chicken broth directly over the chicken.
Add the Butter: Then, scatter 4 tablespoons of cubed unsalted butter and 2 cloves of minced garlic on top. If using a jarred Alfredo, add it to the Crockpot instead of the cream and butter.
Cook the Chicken: Cover and cook on HIGH for 2 hours, until the chicken is cooked through and reaches 165°F internally. Remove the cooked chicken breasts and place on a cutting board to cool.
Add the Cheese: Next, stir in ½ cup of grated Parmesan cheese until combined.
Cook the Pasta: Then add 8 ounces of dry fettuccine noodles to the slow cooker, toss in the alfredo sauce, and cook on HIGH until pasta is tender (about 20 minutes). While the pasta is cooking, cut the chicken into slices, bite-sized pieces, or shred if you prefer.
Thicken the Sauce: When the pasta is nearly cooked, return the chicken to the Crockpot and heat through. Turn off the heat and allow it to cool for a bit before serving. The Alfredo sauce will thicken as it cools.
Serve: Serve Crockpot chicken fettuccine alfredo garnished with Parmesan cheese and parsley. I like to add some red pepper flakes for a bit of heat on my plate!
How to Store and Reheat
Store leftover chicken alfredo in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through. I do not recommend freezing slow cooker Alfredo, because the sauce tends to separate and the fettuccine turns mushy.
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