Slow Cooker Chicken Alfredo (Printable Version)

Comforting chicken and pasta baked in a creamy garlic Alfredo sauce with melted cheese.

# 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 - 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)

# Steps to Follow:

01 - Place chicken breasts at the base of the slow cooker.
02 - Sprinkle salt, black pepper, Italian herbs, nutmeg, and minced garlic over the chicken.
03 - Pour heavy cream and whole milk over the chicken, then distribute butter pieces and cream cheese cubes evenly.
04 - Cover and cook on LOW for 3 hours until chicken is cooked through and easily shredded.
05 - Remove chicken, shred using two forks, then return shredded chicken to the slow cooker.
06 - Stir in uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using; mix 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 - Plate hot preparations garnished with chopped fresh parsley.

# Additional Tips::

01 -
  • It's genuinely hands-off once you arrange the ingredients—your slow cooker does the heavy lifting while you live your life.
  • That rich, creamy sauce comes together naturally without any whisking or flour-based roux anxiety.
  • Tender, fall-apart chicken and pasta that's actually cooked through, not mushy, even after hours in the slow cooker.
02 -
  • Don't stir during the first 3 hours on LOW—let the chicken poach undisturbed, or you'll break it apart and cloud your sauce.
  • The pasta needs to be completely uncooked when you add it, or it'll turn into mush; it cooks just right in those final 30–40 minutes.
03 -
  • Cut the cream cheese into small cubes so it disperses evenly and melts without creating thick pockets of cheese.
  • Stir halfway through the HIGH-heat phase so the pasta cooks evenly and doesn't stick to the edges.
Go Back