Slow Cooker Chicken Alfredo (Printable)

Comforting dish with tender chicken, pasta, and creamy Alfredo sauce, cooked slowly for rich flavor.

# What You’ll 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 - 1/2 tsp black pepper
13 - 1/2 tsp dried Italian herbs
14 - 1/4 tsp ground nutmeg (optional)

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Place chicken breasts at the base of the slow cooker. Season with salt, black pepper, Italian herbs, and nutmeg. Add minced garlic on top.
02 - Pour heavy cream and whole milk over the chicken. Distribute butter pieces and cream cheese cubes evenly across the chicken surface. Cover and cook on LOW for 3 hours until chicken is fully cooked and easy to shred.
03 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the cooker.
04 - Stir uncooked penne or rigatoni pasta, shredded mozzarella, grated Parmesan, and frozen peas (if using) into the slow cooker. Mix well for even distribution.
05 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until the pasta is tender and sauce has thickened to a creamy consistency.
06 - Serve the casserole hot, garnished with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It requires just 10 minutes of actual work, then your slow cooker becomes your kitchen partner.
  • The sauce practically makes itself as the chicken cooks, becoming rich and velvety without any of the traditional roux stress.
  • You get a complete meal in one pot—no side dishes required, though a salad never hurt anyone.
02 -
  • Don't overcrowd your slow cooker or the pasta won't cook evenly; if you're doubling this recipe, you'll need two cookers.
  • Uncooked pasta is non-negotiable—cooked pasta will turn mushy and fall apart, which is not the vibe we're going for here.
03 -
  • Don't skip the nutmeg—it's subtle but absolutely essential for that authentic Alfredo flavor that makes people wonder what your secret is.
  • If your sauce seems thin when you add the pasta, it will continue to thicken as the pasta absorbs liquid during cooking; resist the urge to dump in more cheese.
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