Slow Cooker Chicken Alfredo

Slow Cooker Chicken Alfredo


My one-pot chicken alfredo is one of my most popular recipes, and one of our family favorites.  I’ve been working on a slow cooker version for a while and I’m so happy with how it turned out. I love this slow cooker chicken alfredo recipe because there is no pre cooking and the pasta cooks in the slow cooker too. It rich, filling and perfectly creamy.  The best part of this recipe is that the alfredo sauce is completely homemade. Jarred alfredo sauce just cannot compete with the amazing flavor of homemade.

I’ve tried several slow cooker recipes with pasta and have never been satisfied with the texture of the pasta. it just turns into a mushy mess. The secret to successful pasta in the slow cooker is to add the pasta at the end. It just doesn’t need to simmer for hours. In this recipe, I add the pasta for the last thirty minutes of cooking time. Since slow cooker times can vary so much, you may want to check yours at the twenty minute mark just to make sure it doesn’t over cook.


Slow Cooker Chicken Alfredo


I start by cooking two large boneless skinless chicken breasts in the slow cooker along with heavy cream, chicken broth and olive oil. Once the chicken is cooked through, about four hours on low, remove from the slow cooker and let rest until cool enough to shred. Use an Instant-Read Thermometer
to make sure your chicken has reached 165 degrees.


While the chicken is cooling, cook pasta for 20-30 minutes on high in the slow cooker. Once pasta is tender, stir in chicken, parmesan cheese and salt and pepper to taste. Use freshly grated parmesan cheese for best results. I like to use this to grate my parmesan.


Slow Cooker Chicken Alfredo


Slow Cooker Chicken Alfredo
Prep Time
5 mins
Cook Time
4 hrs 30 mins
Total Time
4 hrs 35 mins
Servings: 4
  • 2 large chicken breasts about 1 pound total
  • 1 1/2 cups of heavy cream
  • 2 cups of low sodium chicken broth
  • 2 tablespoons of olive oil
  • 2 cups of finely shredded parmesan cheese 4 oz
  • 1/2 pound of uncooked penne pasta about 2 1/2 cups measured
  • 1/4 cup to 1/2 a cup of hot water
  • kosher salt and black pepper
  1. Add chicken breasts, heavy cream, chicken broth, olive oil and one teaspoon of salt to slow cooker.
  2. Cook on low for about four hours, until chicken has reached 165 degrees.
  3. Remove chicken from slow cooker and set aside to cool and shred.
  4. Stir in 1/4 cup of hot water and penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
  5. Once pasta is tender, stir in parmesan cheese, shredded chicken and additional salt and black pepper to taste.
  6. Thin sauce with additional hot water, only if needed.


This is delicious served with a simple side of steamed broccoli!

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Slow Cooker Chicken Alfredo

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  1. I made the chicken alfredo for dinner tonight and it was delicious! I seasoned with salt, pepper, italian seasoning, and garlic powder before serving. My fiancé was in awe and thought it came from a restaurant. Thank you for sharing this!

  2. sherrell Clark says:

    I tried this tonight Omg! !!! The sauce is delicious thank you so much for this recipe

  3. Looks delish. Can’t wait to give it a try.

  4. Tereza says:

    Is it possible to cook the pasta separate? It took almost hour for pasta to cook. It taste very good. I just dont know where I messed up because after adding parmasan and chicken , it was all so dry.

  5. This turned out great but I doubled recipe to make entire box of pasta (used rigatoni) and added 2 tablespoons of minced garlic to give it a more traditional Alfredo flavor. Also keep some extra Parmesan on hand because I added about another half cup, but my family can never get enough Parmesan so this is a taste preference.

  6. I LOVE chicken alfredo, and this recipe was easy and delicious. I seasoned my chicken breasts with Italian seasoning, salt, pepper, and garlic powder before adding them to the crockpot. I also added some minced garlic to the crockpot. FABULOUS!

  7. This is going in my weekly rotation! I doubled the recipe for my large family and all the kids and my mom gobbled it up. There was none left! Thanks for the great recipe. It’s a keeper 🙂

  8. marie bellavance says:

    I tried this today. The cream curdled and separated from the chicken stock which looks super disgusting. Is it because I used half and half instead of cream, would that make a difference??

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