Chicken Alfredo Pasta in the Crockpot combines tender chicken breasts with creamy Alfredo sauce and pasta, slow-cooked to perfection. Infused with garlic and Parmesan, this easy, one-pot dish delivers rich, comforting flavor—ideal for a cozy dinner that fills your home with warm, inviting aromas.
Recipe Tips and Tricks
- Chicken Placement: Place chicken at the bottom of the crockpot—it cooks evenly and soaks up the sauce.
- Pasta Timing: Add uncooked pasta in the last 30-45 minutes—prevents it from getting mushy; stir well to coat.
- Sauce Thickness: Stir in extra cream or a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) at the end if you want it thicker.
- 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—it deepens the flavor, but raw works fine too.
Why You’ll Love This Recipe
You’re going to absolutely adore this Chicken Alfredo Pasta Crockpot Recipe—it’s a creamy, dreamy dinner that’s as easy as it is delicious! Picture this: walking into your home after a long day to the warm, inviting scent of tender chicken simmering in a rich, garlicky Alfredo sauce, mingling with perfectly cooked pasta that’s soaked up all that creamy goodness. You’ll love how this recipe takes the classic Italian-American dish you crave and makes it so simple—no stovetop babysitting required—just toss everything into the slow cooker and let it transform into a comforting masterpiece while you relax.
It’s perfect for those busy weeknights when you want a hearty meal without the hassle, or a cozy weekend dinner when you’re feeding a crowd with minimal effort. The chicken comes out so juicy it practically falls apart, the sauce clings to every bite of pasta with its velvety Parmesan richness, and the whole thing feels like a warm hug on a plate. Serve it up with a sprinkle of extra cheese or some fresh parsley, maybe a side of garlic bread, and watch everyone dig in with glee. The crockpot does all the heavy lifting, blending the flavors into something so satisfying you’ll be amazed it was this easy. This isn’t just a meal—it’s a Chicken Alfredo experience that’ll have you savoring every creamy, delicious bite and dreaming about leftovers before you’re even done!
Chicken Alfredo Pasta
Tender chicken and pasta in creamy Alfredo sauce, slow-cooked to perfection.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 jar (15-16 ounces) Alfredo sauce
- ½ cup heavy cream
- 1 cup freshly grated Parmesan cheese (divided)
- 3 garlic cloves, minced
- 8-12 ounces uncooked fettuccine or penne pasta
- ½ cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Hey there, let’s get this Chicken Alfredo Pasta Crockpot Recipe going—it’s going to be a creamy, cozy delight! First, grab your slow cooker and place those chicken breasts right at the bottom—they’re the stars, and they’ll soak up all that delicious sauce.
- Pour the jar of Alfredo sauce over the chicken, then add the chicken broth, heavy cream, minced garlic, butter (cut it into little pieces so it melts easy), Italian seasoning, and half the Parmesan cheese (½ cup). Give it a gentle stir to mix everything 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 magic. Your kitchen’s going to start smelling like a creamy, garlicky heaven—pure comfort!
- About 30-45 minutes before it’s done, it’s pasta time! Lift the lid and add the uncooked fettuccine or penne—break the fettuccine in half if it’s too long to fit. Stir it in well so it’s submerged in the sauce, then put the lid back on and let it cook until the pasta’s tender—about 30 minutes on low, maybe less on high. Check it once or twice and give it a stir to make sure the pasta’s cooking evenly. When the chicken’s tender and the pasta’s just right, shred the chicken right in the crockpot with two forks—it’ll fall apart so easily! Stir everything together so the chicken and pasta are coated in that creamy sauce, then sprinkle in the remaining Parmesan (½ cup) and let it melt in for a cheesy finish. Taste it—add a pinch of salt and pepper if it needs a little boost.
- Serve it up hot—spoon that creamy goodness into bowls, 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 Chicken Alfredo that’s rich, tender, and oh-so-delicious—enjoy every comforting bite!
Notes
- Add pasta late to avoid mushiness—time it right for perfect texture!
- Stir in extra cream at the end if it thickens too much—keeps it silky.
- Leftovers reheat beautifully with a splash of milk or cream—tastes like day one!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 1575Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 108mgSodium 427mgCarbohydrates 264gFiber 12gSugar 11gProtein 76g
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 (about 1.5-2 pounds)—stay juicy in the slow cooker; thighs work too for richer flavor.
- Alfredo Sauce: Store-bought jar (like Classico) or homemade—look for a creamy, garlicky base; about 15-16 ounces.
- Heavy Cream: Adds richness to the sauce—half-and-half works but won’t be as thick; use full-fat for best results.
- Parmesan Cheese: Freshly grated melts smoothly—pre-shredded is fine but may clump; it’s the cheesy heart of Alfredo.
- Garlic: Fresh minced garlic brings warm, aromatic depth—use 3-4 cloves or adjust to taste.
- Pasta: Fettuccine or penne (uncooked)—fettuccine is traditional, penne holds sauce well; about 8-12 ounces.
- Chicken Broth: Low-sodium broth keeps it moist—balances the sauce without extra saltiness.
- Butter: Unsalted butter adds richness—melt it into the sauce for a silky finish.
- Italian Seasoning: A blend of oregano, basil, and thyme—adds subtle herb flavor; optional but recommended.
- Salt and Pepper: To taste—enhances all the flavors; add at the end to adjust.
Variations and Substitutions
- Protein Swap: Use chicken thighs or shrimp—thighs add richness, shrimp cooks faster (add in the last 30 minutes).
- Sauce Options: Make homemade Alfredo (butter, cream, Parmesan) or use a light version—customize richness to your preference.
- Pasta Alternatives: Swap fettuccine for spaghetti, rotini, or gluten-free pasta—rotini grabs sauce, gluten-free fits dietary needs.
- Cream Substitutes: Use half-and-half or milk—milk lightens it but may need thickening with flour or cornstarch.
- Cheese Variations: Mix in mozzarella or Romano—mozzarella adds stretch, Romano brings a sharper bite.
- Veggie Additions: Add spinach, mushrooms, or broccoli—stir in during the last hour for extra nutrition and flavor.
- Spice Boost: Add red pepper flakes or cayenne—gives a subtle kick to the creamy sauce.
- Low-Carb Option: Skip pasta and serve over zucchini noodles—keeps the Alfredo vibe without the carbs.
- Herb Twist: Use fresh basil or parsley instead of Italian seasoning—freshens it up at the end.
- Gluten-Free: Use gluten-free pasta and sauce—check labels to ensure it’s safe.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days—reheat with a splash of cream.
- Freezer: Freeze in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating; pasta may soften.
- Make-Ahead: Prep chicken and sauce the night before—store in the fridge and assemble in the crockpot in the morning.
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