Tender and juicy chicken breast smothered in a homemade alfredo sauce, all whipped up in the crockpot. This Crockpot Chicken Alfredo is fast becoming a family favorite!
Chicken Fettuccine Alfredo
Lusciously creamy and loaded with flavor, you can’t go wrong with this crockpot chicken Alfredo recipe! Chicken breasts are made super tender in the slow cooker and the sauce adds such a depth of flavor.
Why You’ll Love this Fettuccine Alfredo Recipe:
- Creamy: Made with heavy cream, this easy alfredo sauce is sublimely delicious.
- Kid Friendly: Packed with protein, the flavors are perfectly balanced. Even picky eaters will gobble this up!
- Satisfying: Serve up with pasta for a hearty meal.
This is easy, dreamy, creamy pasta dish is pure comfort food!
How to Make Crockpot Chicken Alfredo
Be sure to see the recipe card below for full ingredients & instructions!
- Add your seasoned chicken and sauce ingredients to the crockpot.
- Cook for 2 hours, then set the chicken aside.
- Add the pasta to the crockpot and cook for 20 mins.
- Add back in the chicken and heat through.
- Serve and enjoy!
Alfredo is the name of the inventor of the dish, Alfredo de Lelio. Alfredo has come to mean a pasta dish tossed with butter, cream, and Parmesan cheese.
Yes, you can absolutely cook pasta right in the crockpot. I recommend cooking the pasta in the last 20 minutes so that it doesn’t overcook.
This recipe improves upon classic chicken Alfredo by seasoning the meat and sauce with Italian seasoning. To kick it up a notch, add ¼ teaspoon of crushed red pepper flakes. If you have the time, it’s also a great idea to brown the chicken on high for a few minutes before adding the heavy cream and chicken broth.
Chicken, sauce and noodles – all cooked up in a lip smacking, one pot meal!
Store leftover chicken Alfredo in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing chicken Alfredo.
Chicken Alfredo Variations
To take your chicken Alfredo to the next level, try these variations:
- Add Greens: Once the pasta has fully cooked, add in some spinach or kale and stir until wilted.
- Swap Pastas: Try a different shape of pasta, such as bowties or rigatoni.
- Swap Proteins: Try making salmon, shrimp, or meatball Alfredo!
- Add Veggies: Add broccoli florets, peas, or carrots for a veggie boost.
- Add Pork: Add in chopped bacon or pancetta for an umami kick.
Tip for Better Chicken Alfredo
If you have time, brown your chicken breasts in the crockpot set on high 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.
Rustle up this creamy pasta meal in the slow cooker with no fuss and no mess! This super easy chicken alfredo is made using mainly kitchen staples, it’s so easy you’ll want to have this in your weeknight meal plan!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken Alfredo Recipe
- 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 cut into cubes (½ stick)
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 8 ounces dry fettuccine pasta
- Chopped fresh parsley optional, for garnish
- 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 crock 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
- If you have time, brown your chicken breasts in the crockpot set on high 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.