Slow Cooker Chicken Alfredo (Printer View)

Tender chicken and pasta combine with creamy Alfredo sauce for an effortless slow cooker meal.

# Components:

→ Meats

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Pasta

02 - 12 ounces uncooked penne or rigatoni pasta

→ Dairy

03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 1.5 cups shredded mozzarella cheese
06 - 1 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter, cut into pieces
08 - 4 ounces cream cheese, cubed

→ Vegetables & Aromatics

09 - 4 cloves garlic, minced
10 - 1 cup frozen peas (optional)

→ Seasonings

11 - 1 teaspoon salt
12 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon dried Italian herbs
14 - 0.25 teaspoon ground nutmeg (optional)

→ Garnish

15 - 2 tablespoons fresh parsley, chopped (optional)

# Method:

01 - Place the chicken breasts in the bottom of the slow cooker. Season with salt, pepper, Italian herbs, nutmeg, and minced garlic.
02 - Pour in the heavy cream and whole milk. Distribute butter and cream cheese evenly over the chicken.
03 - Cover and cook on low heat for 3 hours until the chicken is fully cooked and shreddable.
04 - Remove chicken from cooker, shred with two forks, then return shredded chicken to the slow cooker.
05 - Stir in uncooked pasta, mozzarella, Parmesan cheese, and peas if desired. Mix thoroughly to incorporate all ingredients.
06 - Cover and cook on high heat for 30 to 40 minutes, stirring halfway, until pasta is tender and sauce is creamy.
07 - Serve hot, garnished with fresh chopped parsley if using.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, yet tastes like you spent hours stirring a sauce.
  • One pot means one cleanup, which honestly might be the best part of dinner.
  • The creamy Alfredo somehow gets better as it sits, so you're not fighting the clock.
02 -
  • Uncooked pasta absorbs liquid as it cooks, which is exactly why you add it at the end—if you put it in at the start, you'll end up with mush and a sauce that's too thick.
  • If your sauce looks thin when you add the pasta, don't panic; it thickens as the pasta releases starch and drinks up the cream, but if you're genuinely worried, a splash of pasta water or even a pinch of cornstarch stirred with cold water can help.
03 -
  • Don't skip shredding the chicken before adding pasta—you want small pieces that get coated in sauce, not big chunks that stay separate.
  • If your slow cooker runs hot, check the pasta at 30 minutes on HIGH; if it runs cool, the full 40 might be necessary.
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