I keep this recipe in my regular rotation because it’s easy, reliable, and feels like a restaurant-style dinner at home. I like how the chicken stays juicy, the sauce turns out silky and indulgent, and everything comes together in one pot. It’s perfect for busy days, family dinners, or anytime I want comfort food with minimal effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
olive oil
boneless skinless chicken breasts
salt
black pepper
minced garlic
Italian seasoning
onion powder
low-sodium chicken broth
unsalted butter, sliced
heavy cream
cream cheese, cubed
Parmesan cheese, grated
dry fettuccine pasta
Directions
I start by lightly heating olive oil in a skillet and seasoning the chicken with salt and black pepper. I quickly sear the chicken on both sides just until lightly golden, then place it into the bottom of my crockpot.
Next, I sprinkle the minced garlic, Italian seasoning, and onion powder over the chicken. I pour in the chicken broth and scatter the sliced butter on top. I cover the crockpot and let everything cook on low for about 4 to 5 hours, until the chicken is fully cooked and easy to shred.
Once the chicken is done, I remove it and shred it with two forks. I then stir the heavy cream, cubed cream cheese, and grated Parmesan cheese directly into the crockpot, mixing until the sauce becomes smooth and creamy.
I add the dry fettuccine pasta to the sauce, making sure it’s mostly submerged. I turn the crockpot to high and cook for about 25 to 30 minutes, stirring occasionally so the pasta doesn’t stick together. When the pasta is tender, I return the shredded chicken to the crockpot and gently mix everything together. I let it rest for a few minutes before serving so the sauce thickens slightly.
Servings and Timing
This recipe makes about 6 servings. I usually spend around 15 minutes on prep, then let it cook for 4 to 5 hours in the crockpot, with an additional 30 minutes for the pasta.
Variations
I sometimes use boneless skinless chicken thighs for extra juiciness. When I want more garlic flavor, I add an extra clove or two. I also like stirring in spinach or broccoli near the end for color and added texture. If I don’t have fettuccine, I’ll use penne or linguine instead.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed. I prefer not to freeze the finished pasta, as the texture can change, but the sauce and chicken freeze well on their own.
FAQs
Can I skip searing the chicken?
Yes, I sometimes skip it when I’m short on time, though searing does add extra flavor.
What pasta works best for this recipe?
I like fettuccine because it holds the sauce well, but penne, linguine, or rotini also work.
Can I use chicken thighs instead of breasts?
Yes, I often use thighs when I want a richer, more tender result.
How do I keep the sauce from curdling?
I make sure to stir the cream and cream cheese in slowly and avoid overheating once the sauce is finished.
Can I add vegetables?
Yes, I frequently add broccoli, spinach, or peas near the end of cooking.
How do I thicken the Alfredo sauce?
I let the dish rest for a few minutes after cooking, which naturally thickens the sauce, or I stir in extra Parmesan.
Is this recipe gluten-free?
The sauce is gluten-free, and I simply use gluten-free pasta when needed.
Can I make this ahead of time?
I often prepare the chicken and sauce ahead, then cook the pasta fresh before serving.
Why add cream cheese to Alfredo?
I like using cream cheese because it adds richness and helps keep the sauce extra smooth.
What should I serve with Chicken Alfredo?
I usually serve it with garlic bread or a simple green salad to balance the creamy pasta.
Conclusion
I love how this Crockpot Chicken Alfredo delivers classic comfort with very little effort. The tender chicken, creamy sauce, and perfectly cooked pasta make it a dependable, satisfying meal I turn to again and again when I want something cozy and homemade.
A rich and creamy Crockpot Chicken Alfredo made with tender slow-cooked chicken, a silky homemade Alfredo sauce, and perfectly cooked pasta for an easy, comforting dinner.
Ingredients
1 tablespoon olive oil
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1 cup low-sodium chicken broth
4 tablespoons unsalted butter, sliced
1 1/2 cups heavy cream
4 ounces cream cheese, cubed
1 1/2 cups grated Parmesan cheese
12 ounces dry fettuccine pasta
Instructions
Heat olive oil in a skillet over medium heat and season the chicken with salt and black pepper.
Sear the chicken lightly on both sides until just golden, then transfer it to the crockpot.
Sprinkle the minced garlic, Italian seasoning, and onion powder over the chicken.
Pour in the chicken broth and place the sliced butter on top.
Cover and cook on low for 4–5 hours, until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and set aside.
Stir the heavy cream, cream cheese, and Parmesan cheese into the crockpot until smooth and creamy.
Add the dry fettuccine pasta, ensuring it is mostly submerged in the sauce.
Turn the crockpot to high and cook for 25–30 minutes, stirring occasionally, until pasta is tender.
Return the shredded chicken to the crockpot, stir gently, and let rest for a few minutes before serving.
Notes
Searing the chicken adds flavor but can be skipped if short on time.
Stir pasta occasionally to prevent sticking.
Add a splash of cream or broth when reheating to loosen the sauce.
Spinach or broccoli can be added near the end for extra color and nutrition.
