Crock pot chicken alfredo with cream cheese

Delicious creamy Crock Pot Chicken Alfredo will immediately become a family favorite dinner recipe. This slow cooker version of the classic Italian pasta comfort food dish ensures dinner will be hot and ready at meal time.

The slow cooker chicken alfredo features pasta cooked in a scratch made creamy alfredo sauce from heavy cream and Parmesan cheese with shredded chicken breasts.

Why Make Chicken Alfredo Pasta in the Slow Cooker?

Chicken Alfredo is a relatively quick dish to make but a crock pot is a great way to prepare the dish ahead for a hot fresh meal a few hours later. The method does a fantastic job of melding the flavors in the dish together. It is also a good way to serve dinner when your family has a schedule that requires staggered serving times.

Since the recipe is started on the stove top, what is the advantage of using a crock pot to make this dinner? The stove top part is simply searing the chicken and sautéing the garlic in butter. These steps are not absolutely necessary, but add a lot of flavor to the finished pasta. If you are lucky enough to have a slow cooker with a browning function, it can all be done right in the pot!

For a full meal, start with a simple salad and perhaps some breadsticks, then finish this Chicken Alfredo pasta dinner with my easy Peach Dump Cake recipe or no bake Million Dollar Pie recipe.

How to Make Chicken Alfredo in Crock Pot

Here I will walk you through the process of making this crock pot chicken alfredo recipe complete with step-by-step pictures. If you prefer simply jump down to the printable recipe card below.

The recipe makes 6 servings.

Prep Time: 15 minutes| Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Ingredients for Slow Cooker Chicken Alfredo

Here is everything you will need to prepare the crockpot chicken alfredo recipe, including the easy scratch alfredo sauce.

• 1 tablespoon olive oil or avocado oil
• 1 1⁄2 pounds boneless skinless chicken breasts
• 1 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon Italian seasoning
• 1⁄8 teaspoon black pepper
• 1 clove fresh garlic, minced (2 teaspoons if using jarred)
• 4 cups low sodium chicken broth
• 3 cups heavy cream
• 3 tablespoons butter
• 12 oz uncooked penne pasta (gluten free if necessary)
• 5 oz fresh parmesan, grated
• Additional salt to taste
• Optional: fresh parsley for garnish

Directions:

In a small bowl, add the salt, garlic powder, onion powder, dried parsley and pepper. Stir to combine. Season both sides of the boneless skinless chicken breasts.

Heat a large cast iron skillet on medium-high heat for 5 minutes. Add olive oil. Once oil is hot, sear the chicken breasts for 2-3 minutes each side.

Remove the chicken breasts from the skillet and place in the bottom of the slow cooker.

Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant.

Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan.

Allow the liquid to come to a simmer before pouring the broth over the chicken.

Add the heavy cream, remaining chicken broth, and butter to the slow cooker.

Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low to cook chicken. Chicken is done when it has an internal temperature of 165 degrees F.

Remove the cooked chicken breasts from the slow cooker and place on a cutting board. Slice the chicken breast meat into bite size pieces and set aside.
Add uncooked pasta to the slow cooker. Cook pasta on high for an additional 20-25 minutes or until pasta is tender.

Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese.
Taste and add additional salt and/or pepper if needed.

Serve warm topped with fresh chopped parsley and additional parmesan cheese if desired.

Notes:Freshly grated parmesan must be used in this recipe to keep a smooth consistency in the sauce.

Variations on the Recipe

While this slow cooker recipe is scrumptious just as is, never be afraid to mix things up a bit. Here are a few suggestions that might suit your preferences when you cook chicken alfredo yourself.

• Make it Cajun, by coating the chicken breasts with Cajun Seasoning rather than the mixture in the recipe. Get a good sear on the Blackened Chicken, and enjoy you Cajun Chicken Alfredo!
• Lighten the dish up, while still getting creamy results, but swapping milk for the cream and adding some cream cheese to enrichen the sauce. Make sure the cream cheese is melted and stirred in as the homemade alfredo sauce cooks.
• Add cooked crumbled or chopped bacon for salty crunchy bits in the chicken pasta dish.
• Cook Chicken Alfredo with Broccoli. It is also a popular version, with the added bonus of including veggies right in the pot. Simply add some fresh or frozen broccoli florets while cooking pasta. Mushrooms, sweet red peppers or spinach are also tasty additions.
• Buffalo Chicken Alfredo is easy to make too. Add a couple teaspoons of hot sauce and sprinkle with some blue cheese on top.
• Try the recipe with egg noodles. Keep in mind, they will cook a bit faster.

FAQ

Can I cook frozen chicken in the slow cooker?

It depends on if the chicken is precooked. For food safety reasons I do not recommend using raw chicken that is frozen in a slow cooker. There is too much opportunity for bacterial growth.

How to thicken alfredo sauce?

If you find your alfredo sauce a little too thin for your liking adding some more Parmesan cheese is the simplest way to thicken it. Add the extra Parmesan gradually, to avoid making it too thick.
Another method, is to toss in a few dollops of cream cheese, and stir into the hot pasta and sauce until dissolved.

Can I use chicken thighs?

Yes. While I prefer boneless skinless chicken breasts, boneless chicken thighs can be used in the recipe. There are no special cooking adjustments for swapping.

Storing Crockpot Chicken Alfredo

Store slow cooker chicken alfredo leftovers in an airtight container promptly after cooling. Leftover chicken alfredo will last for 3-4 days in the refrigerator or 3-4 months in the freezer according to the USDA.

TIP: If you know you are going to have a lot of leftovers it makes sense to cook pasta separately and mix together as needed. This is not a necessity though it is recommended if you prefer al dente pasta.

I hope you enjoy this chicken alfredo crock pot recipe. It is one of my favorite slow cooker recipes. If you did, you may also like to try my Baked Ziti Alfredo with Ricotta, Chicken Tetrazzini, Cajun Chicken Pasta with Sausage or Chicken and Broccoli Alfredo Orzo. Not in the mood for pasta? Make my Crock Pot Chicken Thighs with Potatoes or Slow Cooker Paprika Chicken with rice and green beans.

• 1 tablespoon olive oil classic (or avocado oil)
• 1 ½ pounds boneless skinless chicken breasts
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon Italian seasoning
• ⅛ teaspoon teaspoon pepper
• 1 clove garlic minced (2 teaspoons if using jarred)
• 4 cups low sodium chicken broth
• 3 cups heavy cream
• 3 tablespoons unsalted butter
• 12 oz uncooked penne pasta gluten free if necessary
• 5 oz fresh parmesan grated
• Additional salt to taste
• Optional: fresh parsley to garnish

• In a small bowl, add the salt, garlic powder, onion powder, Italian seasoning and pepper. Stir to combine. Season both sides of chicken.

• Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side.

• Remove the chicken from the skillet and place in the bottom of the slow cooker.

• Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant.

• Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan.

• Once the chicken stock comes to a simmer pour it over the chicken in slow cooker.

• Add the heavy cream, remaining chicken broth, and butter to the slow cooker.

• Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.

• Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken breast meat into bite size pieces and set aside.

• Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-25 minutes or until pasta is tender.

• Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.

• Serve warm topped with fresh chopped parsley and additional parmesan cheese if you like.

Freshly grated parmesan must be used in this recipe to keep a smooth consistency in the sauce

Calories: 919kcal | Carbohydrates: 48g | Protein: 44g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1560mg | Potassium: 718mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2147IU | Vitamin C: 2mg | Calcium: 388mg | Iron: 2mg

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