Slow Cooker Chicken Alfredo (Printable Version)

Tender chicken and pasta create a creamy, comforting bake with rich Alfredo flavors.

# What You Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Pasta

02 - 12 oz 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 tbsp unsalted butter, cut into pieces
08 - 4 oz cream cheese, cubed

→ Vegetables & Aromatics

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

→ Seasonings

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

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# How-To Steps:

01 - Place chicken breasts in the slow cooker base.
02 - Sprinkle salt, pepper, Italian herbs, nutmeg, and add minced garlic over the chicken.
03 - Pour heavy cream and whole milk over the chicken. Distribute butter pieces and cream cheese cubes evenly on top.
04 - Cover and cook on LOW for 3 hours until chicken is fully cooked and easily shredded.
05 - Remove chicken from slow cooker, shred with two forks, then return shredded chicken to the cooker.
06 - Incorporate uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using; stir to combine thoroughly.
07 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until pasta is tender and sauce is creamy.
08 - Dish out hot and garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • It's genuinely hands-off once you press start—no hovering, no stirring pots while you're juggling everything else.
  • The sauce gets creamy and luxurious without any of the traditional whisking or finesse that usually intimidates home cooks.
  • One slow cooker means one cleanup, which might be the real reason I make this as often as I do.
02 -
  • Don't add the pasta at the beginning—uncooked pasta will turn to mush in three hours of gentle heat, but those thirty minutes on high is exactly right for tender, toothsome noodles.
  • Stirring once during that final cook prevents the bottom from scorching and ensures even cooking, which I learned the hard way after forgetting this single step once.
03 -
  • If your slow cooker runs hot, check the pasta around thirty-five minutes—some cookers cook faster than others, and you'd rather pull it a minute early than end up with mushy pasta.
  • For a lighter version, substitute half-and-half for heavy cream, though you might add a little extra cream cheese to maintain that luxurious mouthfeel.
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