Cheesy Slow Cooker Chicken Alfredo

There’s something about a creamy plate of Alfredo that just hits the spot on a busy weeknight. But standing over the stove, stirring and watching to make sure nothing burns? That’s not really my style when I’ve got a million other things going on.

That’s where the slow cooker comes in. I can toss everything in during the afternoon, go help with homework or catch up on laundry, and come back to dinner that’s ready to go. No constant stirring required. The chicken gets tender, the sauce stays creamy, and I get to actually relax a little.

Want restaurant-quality pasta without the restaurant effort? This recipe is going to be your new go-to. Just set it and forget it until dinner time rolls around.

What Kind of Chicken Should I Use?

For this slow cooker recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and shred easily once they’re done. That said, chicken thighs work great too if that’s what you have on hand – they’re a bit more forgiving and tend to stay moist even with longer cooking times. Whether you use fresh or frozen chicken, both will work fine, though frozen will add about an hour to your cooking time. Just make sure your chicken breasts are roughly the same size so they cook at the same rate, and don’t worry too much about trimming every little bit of fat since it’ll add flavor to your sauce.

Options for Substitutions

This creamy alfredo is pretty forgiving when it comes to swaps:

• Chicken breast: Chicken thighs work great here and actually stay more tender during the long cooking time. You can also use rotisserie chicken – just shred it and add it during the last 30 minutes of cooking.
• Heavy whipping cream: Half-and-half can work in a pinch, though your sauce will be a bit thinner. If using half-and-half, consider adding an extra ounce of cream cheese to help thicken things up.
• Parmesan cheese: Freshly grated parmesan is best, but pre-shredded will do. You can also mix in some Romano or Asiago cheese for a different flavor profile.
• Penne pasta: Most short pasta shapes work well – try rotini, rigatoni, or bow ties. Just keep the cooking time the same.
• Chicken broth: Vegetable broth works fine if that’s what you have on hand. The parmesan and butter will still give you plenty of flavor.
• Cream cheese: This ingredient is really important for the creamy texture of the sauce, so I’d recommend not substituting it if possible.

Watch Out for These Mistakes While Cooking

The biggest mistake with slow cooker chicken alfredo is adding the pasta at the beginning, which will turn it into a mushy, overcooked disaster – always add your uncooked penne during the last 30-40 minutes of cooking time so it stays firm and doesn’t absorb all the sauce.

Another common error is cutting the chicken into pieces before cooking, but leaving the breasts whole helps them stay moist and tender, and you can easily shred them with two forks once they’re done.

To avoid a grainy, separated sauce, make sure your cream cheese is fully softened before adding it to the slow cooker, and stir the alfredo sauce well before adding the pasta to ensure everything is smooth and creamy.

If your sauce seems too thick after cooking, don’t panic – just stir in a little extra chicken broth or cream until you reach your desired consistency.

What to Serve With Chicken Alfredo?

A simple side salad with Italian dressing is my go-to when serving chicken alfredo since the creamy pasta needs something fresh and crisp alongside it. Garlic bread is another must-have for soaking up any extra alfredo sauce left in your bowl – I usually make mine with butter, garlic, and a sprinkle of parsley. Steamed broccoli or roasted green beans work really well too, adding some color and vegetables to balance out the richness of the dish. If you’re feeding a crowd, consider adding some bruschetta or caprese skewers as an appetizer to round out the meal.

Storage Instructions

Store: Keep your leftover chicken alfredo in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit as it sits, which is totally normal with cream-based dishes.

Freeze: I usually don’t recommend freezing this one since cream sauces can separate and get a bit grainy when thawed. If you do freeze it, it’ll last about a month, but the texture won’t be quite the same as fresh.

Reheat: Warm it up gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce as you stir. You can also microwave it in 30-second bursts, stirring between each one until it’s heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3050
• Protein: 115-130 g
• Fat: 195-210 g
• Carbohydrates: 110-125 g

Ingredients

• 1 tsp salt
• 4 tbsp unsalted butter (I prefer Kerrygold for richness)
• 4 oz cream cheese (room temperature)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 3 garlic cloves (minced)
• 1 lb chicken breast (boneless, skinless)
• 8 oz penne pasta (cooked separately)
• 2 1/2 cups heavy whipping cream
• 3/4 cup parmesan cheese (freshly grated, not pre-shredded)
• 1 cup chicken broth

Step 1: Combine Ingredients in Slow Cooker

• 1 lb chicken breast (boneless, skinless)
• 4 tbsp unsalted butter (cubed)
• 4 oz cream cheese (room temperature)
• 3 garlic cloves (minced)
• 1 tsp salt
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1 cup chicken broth
• 2 1/2 cups heavy whipping cream

Place the chicken breasts, cubed butter, cream cheese, minced garlic cloves, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker.

Stir to distribute the ingredients evenly.

Set the slow cooker to high for 2-3 hours or low for 4-5 hours, and cook until the chicken is thoroughly cooked and the mixture is creamy.

Step 2: Shred the Chicken and Add Pasta and Parmesan

• shredded chicken (from Step 1)
• 8 oz penne pasta (cooked separately)
• 3/4 cup parmesan cheese (freshly grated, not pre-shredded)

Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.

Return the shredded chicken to the crockpot, then add the cooked penne pasta and freshly grated parmesan cheese.

Stir to combine everything well.

Continue to cook on high for about 35-40 minutes, until the dish is hot and the pasta has absorbed some of the sauce.

I like to reserve a little extra parmesan to sprinkle on top just before serving.

Step 3: Finish and Serve

After the final cooking time, give the pasta a gentle stir to ensure everything is evenly coated.

Serve hot, topped with extra freshly grated parmesan.

You can also add a sprinkle of chopped fresh greens like parsley or basil for a pop of color and flavor.

Cheesy Slow Cooker Chicken Alfredo

Delicious Cheesy Slow Cooker Chicken Alfredo recipe with step-by-step instructions.

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Prep Time 56 minutes mins

Cook Time 1 hour hr 54 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings 4

Calories 2950 kcal

Ingredients

  

• 1 tsp salt
• 4 tbsp unsalted butter (I prefer Kerrygold for richness)
• 4 oz cream cheese (room temperature)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 3 garlic cloves (minced)
• 1 lb chicken breast (boneless, skinless)
• 8 oz penne pasta (cooked separately)
• 2 1/2 cups heavy whipping cream
• 3/4 cup parmesan cheese (freshly grated, not pre-shredded)
• 1 cup chicken broth

Instructions

 

• Place the chicken breasts, cubed butter, cream cheese, minced garlic cloves, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker. Stir to distribute the ingredients evenly. Set the slow cooker to high for 2-3 hours or low for 4-5 hours, and cook until the chicken is thoroughly cooked and the mixture is creamy.
• Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the crockpot, then add the cooked penne pasta and freshly grated parmesan cheese. Stir to combine everything well. Continue to cook on high for about 35-40 minutes, until the dish is hot and the pasta has absorbed some of the sauce. I like to reserve a little extra parmesan to sprinkle on top just before serving.
• After the final cooking time, give the pasta a gentle stir to ensure everything is evenly coated. Serve hot, topped with extra freshly grated parmesan. You can also add a sprinkle of chopped fresh greens like parsley or basil for a pop of color and flavor.