Name: Creamy Chicken Alfredo
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8
Cuisine: Italian-American
Ingredients: 2 pounds boneless, skinless chicken breasts; 1.5 cups heavy cream; 1 cup freshly grated Parmesan cheese (divided); 4 garlic cloves, minced; 1 cup low-sodium chicken broth; 2 tablespoons unsalted butter; 1 teaspoon Italian seasoning; Salt and pepper to taste; 16 ounces fettuccine pasta (cooked separately); Optional: 1 tablespoon cornstarch (for thickening)

Creamy Chicken Alfredo in the Crockpot combines juicy chicken breasts with a rich, garlicky Alfredo sauce of cream and Parmesan. Slow-cooked to perfection, this indulgent dish delivers tender chicken and velvety sauce—ideal for a cozy dinner over pasta, filling your home with warm, comforting aromas.

Recipe Tips and Tricks

Chicken Placement: Place chicken at the bottom—ensures even cooking and sauce absorption; don’t overcrowd.
Pasta Timing: Cook pasta separately—add it fresh to the sauce at serving to avoid mushiness.

Sauce Thickness: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end if it’s too thin.
Cheese Melt: Add Parmesan in stages—half during cooking, half at the end—for a smooth, cheesy finish.
Garlic Boost: Sauté garlic briefly before adding—deepens flavor; raw works fine for simplicity.

Why You’ll Love This Recipe

You’re going to absolutely adore this Creamy Chicken Alfredo Crockpot Recipe—it’s a luscious, comforting dish that’ll make your dinner feel like a warm, indulgent treat without all the fuss! Picture this: the irresistible scent of tender chicken breasts simmering all day in a rich, velvety sauce made with heavy cream, garlic, and nutty Parmesan, wafting through your home and promising a meal that’s pure cozy bliss. You’ll love how this recipe takes the classic Italian-American Alfredo and simplifies it with the slow cooker—just toss in the ingredients and let them meld into a creamy, dreamy masterpiece while you go about your day. It’s perfect for those busy weeknights when you want something hearty yet effortless, or a weekend indulgence when you’re craving a restaurant-quality dish at home. The chicken comes out so juicy it practically falls apart, the sauce coats every bite with its garlicky, cheesy richness, and when you spoon it over hot pasta, it’s like a hug on a plate. Serve it with a sprinkle of extra Parmesan, a side of garlic bread, or a crisp salad, and watch everyone at the table light up with joy. The crockpot makes it so easy, blending the flavors into something so satisfying you’ll be amazed it took so little work to create such a decadent classic. This isn’t just a meal—it’s a Creamy Chicken Alfredo experience that’ll have you savoring every velvety bite and dreaming of leftovers before the dishes are even done!

Yield: Serves 8

Creamy Chicken Alfredo

Tender chicken in creamy Alfredo sauce, slow-cooked.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 15 minutes

Total Time 6 hours 25 minutes

Ingredients

2 pounds boneless, skinless chicken breasts

1.5 cups heavy cream
1 cup freshly grated Parmesan cheese (divided)
4 garlic cloves, minced

1 cup low-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon Italian seasoning

Salt and pepper to taste
16 ounces fettuccine pasta (cooked separately)
Optional: 1 tablespoon cornstarch (for thickening)

Instructions

Hey there, let’s get this Creamy Chicken Alfredo Crockpot Recipe going—it’s going to be a rich, cozy delight! First, grab your slow cooker and place those chicken breasts right at the bottom—they’ll soak up all that creamy goodness as they cook. Pour in the chicken broth, add the minced garlic (fresh is best—smell that aroma!), and dot the butter over the top—cut it into little pieces so it melts easy. Sprinkle in the Italian seasoning and half the Parmesan cheese (½ cup)—give it a gentle stir to mix it around the chicken, then pop the lid on. Set your crockpot to low for 4-6 hours (or high for 2-3 if you’re in a rush), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most comforting, garlicky scent—pure happiness!
When the time’s up, lift the lid—the chicken should be tender and cooked through (165°F inside). Pull it out with tongs, shred it with two forks—it’ll fall apart so easily!—and toss it back into the crockpot. Stir in the heavy cream and the remaining Parmesan (½ cup)—watch that sauce turn velvety and rich! Taste it—add a pinch of salt and pepper to get it just right. If it’s too thin for you, mix 1 tablespoon of cornstarch with 2 tablespoons of water, stir it in, and cook on high for 15 more minutes until it thickens up.
While that’s finishing, cook your fettuccine in a big pot of salted boiling water—follow the package for al dente, usually 10-12 minutes, then drain it. Serve it up hot—spoon that creamy chicken Alfredo over a pile of pasta in each bowl, maybe sprinkle a little extra Parmesan or some chopped parsley on top for that fancy touch. Pair it with garlic bread or a simple salad if you’re feeling extra, and dig in! You’ve just made a Creamy Chicken Alfredo that’s tender, rich, and oh-so-delicious—enjoy every velvety bite!

Notes

Shred chicken right in the pot—keeps it juicy and sauce-soaked!

Add cream late—ensures a smooth, luscious finish.
Leftovers reheat great—add a splash of cream to revive the sauce!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 538Total Fat 27gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 9gCholesterol 165mgSodium 371mgCarbohydrates 27gFiber 1gSugar 2gProtein 45g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Breasts: Boneless, skinless breasts (1.5-2 pounds)—tender and lean; thighs work for richer flavor.

Heavy Cream: Full-fat cream (1.5 cups)—core of the Alfredo richness; half-and-half lightens it but may need thickening.
Parmesan Cheese: Freshly grated (1 cup)—melts smoothly for cheesy depth; pre-shredded may clump.
Garlic: Fresh minced garlic (3-4 cloves)—bold, aromatic heart; adjust to taste.

Chicken Broth: Low-sodium broth (1 cup)—keeps it moist; adds subtle flavor.
Butter: Unsalted butter (2 tablespoons)—silky richness; melt it in for smoothness.
Italian Seasoning: Blend of oregano, basil, thyme (1 teaspoon)—subtle herb note; optional but classic.

Salt and Pepper: To taste—enhances all flavors; adjust at the end.
Cornstarch: Optional (1 tablespoon)—thickens sauce if needed; mix with water first.
Fettuccine: Dry pasta (12-16 ounces)—traditional pairing; cooked separately.

Variations and Substitutions

Protein Swap: Use chicken thighs or shrimp—thighs for juiciness, shrimp added in the last 30 minutes.
Cream Options: Use half-and-half or milk—half-and-half for lighter richness, milk may need cornstarch to thicken.
Cheese Variations: Mix in mozzarella or Romano—mozzarella for stretch, Romano for sharper bite.

Veggie Additions: Add spinach, mushrooms, or broccoli—spinach in the last 30 minutes, mushrooms with chicken.
Spice Boost: Stir in red pepper flakes or cayenne—adds a subtle kick to the creaminess.
Low-Carb Option: Skip pasta, serve over zucchini noodles or cauliflower rice—keeps the Alfredo vibe.

Gluten-Free: Use gluten-free pasta—ensure broth and seasonings are gluten-free too.
Herb Twist: Use fresh basil or parsley—stir in at the end for freshness.
Light Version: Reduce cream, increase broth—still creamy but less heavy.

Protein Boost: Add cooked bacon or pancetta—stir in at the end for savory depth.

Storage Options

Refrigerator: Store chicken and sauce (without pasta) in an airtight container in the fridge for up to 3-4 days—reheat with a splash of cream.
Freezer: Freeze sauce and chicken (no pasta) for up to 2 months—thaw overnight in the fridge; pasta best fresh.