If you don’t have time to sit over a stove and are craving a creamy, comforting pasta recipe, you need to make this slow cooker chicken alfredo.
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How to Make Slow Cooker Chicken Alfredo
- Start the Base. Place the chicken, cream cheese, butter, garlic, onion powder, Italian seasoning, salt, pepper, heavy cream, and chicken broth into the slow cooker. Give it a quick stir so everything’s mixed. Cook on Low for about 4 to 5 hours, or on High for 2 to 3 hours, until the chicken is tender and easy to shred.
- Shred the Chicken and Add the Pasta. Take the chicken out and shred it with two forks, then return it to the slow cooker. Stir in the uncooked penne pasta and parmesan cheese until everything’s coated nicely.
- Finish and Serve. Cover again and cook on High for another 20 to 30 minutes, or until the pasta is tender. Stir everything together before serving. Top with extra parmesan and a sprinkle of parsley.
(You may also like: Homemade Garlic Alfredo Sauce)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Want to save time? Add everything (except the pasta and Parmesan) straight into your slow cooker insert. Cover and chill it overnight, then just pop it in to cook the next day.
To Store: Keep any leftovers sealed in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of cream or broth to make it silky again.
To Freeze: Let the Alfredo cool fully, then pack it into freezer-safe containers. It’ll keep for about 2 months. When ready, thaw overnight in the fridge and reheat slowly, stirring as it warms to restore the sauce.
P.S. Want more ideas? Try these easy pasta recipes: https://nurturedhomes.com/pasta-recipes
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Pin ItSlow Cooker Chicken Alfredo
Ingredients
- 16 oz skinless, boneless chicken breast
- 5 oz cream cheese
- 2 tbsp unsalted butter
- 3 garlic cloves minced
- ½ tsp onion powder
- ½ tsp Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cups heavy whipping cream
- 2 cup chicken broth
- ¾ cup freshly grated parmesan cheese plus extra for serving
- 8 oz penne pasta, uncooked
- 1-2 tbsp fresh parley, chopped
Instructions
- Place the chicken breasts in the slow cooker.
- Add the cream cheese, butter, garlic, onion powder, Italian seasoning, salt, and black pepper.
- Pour in the heavy cream and chicken broth.
- Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the chicken is tender.
- Remove the chicken, shred with two forks, and return it to the sauce.
- Add the uncooked penne pasta and parmesan cheese, stirring to combine.
- Cover and cook on High for 20–30 minutes, until the pasta is tender.
- Stir once more before serving.
- Serve hot, garnished with extra parmesan or parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
