This slow cooker chicken alfredo is perfect for those busy nights when you know everyone will be hungry, but you don’t have time to stand over the stove. You get tender chicken, a creamy parmesan sauce, and pasta that cooks right in the pot with everything else. It is one dish, no babysitting, and dinner that tastes like you put way more effort into it than you actually did.
I used to think Alfredo was one of those “restaurant only” meals because it was too fussy, too easy to mess up, and created too many pans to wash. Then I tried making it in the slow cooker and wondered why I’d ever done it any other way. The chicken comes out fork-tender, the sauce stays creamy without breaking, and you only dirty one pot.
I love the simplicity of this recipe. You layer everything in, let the slow cooker do its thing, and stir in the pasta toward the end. It’s the kind of recipe that fits into a hectic weeknight without requiring a game plan or a trip to the grocery store for specialty ingredients.
If you’ve tried slow cooker pasta before and ended up with mushy results, I get it. The trick is to add the noodles at the right time so they cook through without turning to paste. I’ve tested this one enough times to know exactly when that is!
Below, you’ll find step-by-step instructions and a few easy swaps if you want to mix things up. Unlike traditional Alfredo, which requires constant stirring and perfect timing, this one practically makes itself.
Looking for more easy slow cooker dinner ideas? Try my recipes for slow cooker Swiss steak, slow cooker garlic parmesan chicken, or slow cooker lo mein.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Boneless skinless chicken breasts: Cut them into 1-inch pieces before adding them to the slow cooker, so they cook evenly. You can also use whole breasts and shred them later, or swap in chicken thighs if you prefer dark meat.
- Chicken broth
- Heavy cream
- Cream cheese
- Butter
- Garlic cloves
- Fettuccine pasta: The uncooked pasta goes in dry and cooks right in the sauce during the last hour. You can swap in other pasta shapes like penne, rigatoni, or spaghetti if that’s what you have.
- Shredded parmesan cheese
- Fresh parsley
- Salt and black pepper
How to Make Slow Cooker Chicken Alfredo
- Cut your chicken breasts into 1-inch pieces and arrange them in an even layer at the bottom of your slow cooker. Sprinkle the salt and pepper over the top.
- Pour in the chicken broth and heavy cream, then add the cream cheese, butter, and minced garlic right on top. Don’t worry about stirring or mixing anything yet.
- Cover your slow cooker with the lid and set it to cook on low for 4 hours. During this time, the chicken will cook through and become tender, and all those sauce ingredients will blend.
- After 4 hours, remove the lid and stir. Then add your uncooked fettuccine and the cup of shredded parmesan cheese. Stir again to ensure the pasta is evenly coated in the sauce and submerged in the liquid.
- Put the lid back on and continue cooking for another 1 hour on low, until the pasta is tender.
- Once the pasta is cooked to your liking, sprinkle the fresh parsley over the top and serve. The sauce will continue to thicken as it cools slightly.
Serving Ideas
I always have crusty garlic bread on the side because this chicken Alfredo needs it to soak up every last drop of that creamy sauce. A simple Italian bread or garlic knots work perfectly.
A crisp side salad cuts through the richness of the Alfredo sauce beautifully. I keep it simple—mixed greens, cherry tomatoes, and a light vinaigrette. If you want something warm instead, roasted broccoli or asparagus adds a nice contrast.
If you’re not in the mood for a side dish, you can add the vegetables right into the slow cooker. Broccoli florets, zucchini chunks, or fresh spinach all work wonderfully stirred in during the last 30 minutes of cooking. The spinach wilts right into the sauce, and the broccoli stays tender-crisp.
How to Store
Leftovers from this slow cooker chicken Alfredo keep well in the refrigerator for 3 to 4 days. Reheat your leftovers on the stovetop over medium heat, stirring occasionally until warmed through.
The sauce may look a bit thick when it’s cold, but it loosens right back up as it heats. If it seems too thick, add a splash of chicken broth or heavy cream to restore it to the creamy consistency you want.
You can also reheat it in the microwave before, but the stovetop method gives you better control over the temperature and texture.
Tips & Tricks
Be sure to check out the step by step instructions
- When you’re cutting your chicken into those 1-inch pieces, try to keep them as uniform as possible. This way, everything cooks at the same rate.
- Timing the pasta can be variable. Check it at the 30-minute mark and recheck it every 10 minutes or so after that until it is done. The pasta will continue to absorb liquid as it sits, so it’s better to pull it when it’s just tender rather than letting it go mushy.
- If your sauce looks too thick after adding the pasta, whisk in a bit more chicken broth. On the flip side, if it’s too thin after the pasta cooks, stir in an extra handful of Parmesan cheese.
- Make sure the pasta is submerged in the liquid so it cooks evenly. I use a wooden spoon to push the pasta down into the sauce gently.
- While this recipe calls for chicken, you can absolutely swap it for steak, ground beef, or turkey. Cooked bacon pieces work too. I’ve also made this with chicken thighs instead of breasts.
- Fettuccine is traditional for Alfredo, but spaghetti, rigatoni, or penne all work beautifully. The shape doesn’t change the cooking time, so use whatever you have on hand.
Reader Questions
I don’t like using the high setting for any slow cooker recipe that involves heavy cream. Some slow cookers run hot, and there is a risk that the cream will curdle. So stick with low.
The pasta should be tender but not mushy. I usually fish out a piece with a fork and test it. It should be cooked through, with no hard center, but still have a slight bite. Remember, it will continue to soften a bit as it sits in the warm sauce.
Yes, and I do this all the time. Add broccoli florets or chopped zucchini during the last 30 minutes of cooking with the pasta. For spinach, stir it in right at the end, since it wilts almost instantly in the hot sauce.
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Slow Cooker Chicken Alfredo
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 1 ½ cups heavy cream
- 8 ounces cream cheese
- 4 tablespoons butter
- 4 garlic cloves minced
- 8- ounce fettuccine pasta uncooked
- 1 cup parmesan cheese shredded
- 2 tablespoons fresh parsley for topping
Instructions
- Place chicken breasts in an even layer in the crockpot and season with salt and pepper.1 ½ pounds boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper
- Add broth, heavy cream, cream cheese, butter, and garlic.2 cups chicken broth, 1 ½ cups heavy cream, 8 ounces cream cheese, 4 tablespoons butter, 4 garlic cloves
- Cover and cook on low for 4 hours, until chicken is cooked and tender.
- Add the uncooked pasta and parmesan cheese. Stir to combine into the sauce. Cover and continue cooking for an additional 30 minutes on high or 1 hour on low, until the pasta is tender.8- ounce fettuccine pasta, 1 cup parmesan cheese
- Top with chopped parsley before serving.2 tablespoons fresh parsley
Notes
- Timing the pasta can be variable. Check it at the 30-minute mark and recheck it every 10 minutes or so after that until it is done. The pasta will continue to absorb liquid as it sits, so it’s better to pull it when it’s just tender rather than letting it go mushy.
- If your sauce looks too thick after adding the pasta, whisk in a bit more chicken broth. On the flip side, if it’s too thin after the pasta cooks, stir in an extra handful of Parmesan cheese.
- Make sure the pasta is submerged in the liquid so it cooks evenly. I use a wooden spoon to push the pasta down into the sauce gently.
- While this recipe calls for chicken, you can absolutely swap it for steak, ground beef, or turkey. Cooked bacon pieces work too. I’ve also made this with chicken thighs instead of breasts.
- Fettuccine is traditional for Alfredo, but spaghetti, rigatoni, or penne all work beautifully. The shape doesn’t change the cooking time, so use whatever you have on hand.
- I recommend only cooking this on low. I don’t like using the high setting for any slow cooker recipe that involves heavy cream, because if it gets too hot it can curdle.
- Feel free to add veggies. Add broccoli florets or chopped zucchini during the last 30 minutes of cooking with the pasta. For spinach, stir it in right at the end, since it wilts almost instantly in the hot sauce.
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Nutrition Information
Nutrition facts are estimates.
