This Slow-Cooker Chicken Alfredo is your answer to creamy, comforting Italian-style pasta without lifting a finger. Imagine tender shredded chicken, silky Parmesan-rich Alfredo sauce, and perfectly cooked pasta — all slow-simmered to perfection while you go about your day. No standing over the stove, no fuss — just rich, cozy, restaurant-worthy comfort in one pot. Whether you’re feeding a busy family or craving a decadent weeknight meal, this set-and-forget Alfredo delivers every time.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- True hands-off cooking — let the slow cooker work its magic while you relax.
- Ultra-creamy homemade Alfredo without whisking or babysitting a sauce on the stovetop.
- Minimal ingredients, maximum flavor — pantry staples deliver classic Italian taste.
- Family-friendly & crowd-pleasing — even picky eaters love it.
- Perfect for busy nights or cozy comfort dinners.
This recipe stands out because the pasta cooks directly in the slow cooker — soaking up every drop of creamy garlic-Parmesan flavor — and the chicken becomes unbelievably tender. One bite and you’ll understand why this version feels extra indulgent and unbelievably satisfying.
Ingredients Needed
For the Chicken & Sauce
- 1 lb boneless, skinless chicken breasts
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 4 tablespoons butter, softened
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Pasta & Finish
- ½ lb rigatoni (or your favorite short pasta)
- ⅓ cup freshly grated Parmesan cheese
- Fresh parsley, finely chopped — for garnish
Tip: Freshly-grated Parmesan melts smoother than pre-shredded cheese and gives the sauce a richer finish.
How to Make Slow-Cooker Chicken Alfredo
Step 1 — Build the Sauce Base
Add chicken breasts, heavy cream, butter, and chicken broth to your slow cooker. Season generously with garlic powder, Italian seasoning, salt, and pepper.
Why this matters: Starting with seasoned liquid infuses the chicken with rich flavor as it cooks.
Step 2 — Slow Cook & Shred
Cover and cook on HIGH for 2 hours, or until the chicken is fully cooked and tender. Remove the chicken and shred it with two forks, then set aside.
Visual cue: Chicken should shred easily — if not, cook for another 15–20 minutes.
Step 3 — Cook the Pasta
Stir in the rigatoni and Parmesan. Cover and cook for 20–25 minutes, stirring once halfway.
Tip: Pasta should be tender but still slightly firm (al dente). It will continue to soften in the sauce.
Step 4 — Combine & Serve
Return the shredded chicken to the slow cooker and mix everything together until creamy and well-coated. Finish with fresh parsley.
Serving & Storage Tips
Serving Ideas
- Top with extra Parmesan and cracked pepper for Italian-restaurant vibes.
- Pair with garlic bread or warm focaccia.
- Add a side salad with lemon vinaigrette to balance the richness.
Storage
- Fridge: Store leftovers in an airtight container up to 3–4 days.
- Reheat: Add a splash of cream or milk and warm over low heat or in the microwave.
- Freezing: Not recommended — creamy sauces can split when thawed.
Helpful Notes
- Prefer a lighter sauce? Replace half the cream with whole milk (add 1 tsp cornstarch to help thicken).
- Swap chicken breasts for thighs for extra tenderness.
- Stir once during pasta cooking to avoid clumping and ensure even texture.
- Want extra garlicky flavor? Add 2 cloves fresh minced garlic to the slow cooker.
Slow-Cooker Chicken Alfredo
Ingredients
Method
- Step 1 — Build the Sauce Base: Add chicken breasts, heavy cream, butter, and chicken broth to your slow cooker. Season with garlic powder, Italian seasoning, salt, and pepper. Stir to combine. This infuses the chicken with rich flavor as it cooks.
- Step 2 — Slow Cook & Shred: Cover and cook on HIGH for 2 hours, or until chicken is cooked through and tender. Remove the chicken and shred it with two forks, then set aside. If the chicken doesn’t shred easily, cook for another 15–20 minutes.
- Step 3 — Cook the Pasta: Stir the rigatoni and Parmesan into the slow cooker. Cover and cook for 20–25 minutes, stirring once halfway through. Pasta should be al dente — tender but still slightly firm.
- Step 4 — Combine & Serve: Return shredded chicken to the slow cooker and stir until everything is creamy and evenly coated. Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
Conclusion
This Slow-Cooker Chicken Alfredo proves comfort food doesn’t need to be complicated. With a handful of ingredients and zero effort, you get velvety Alfredo sauce, juicy shredded chicken, and pasta cooked right in the pot. It’s cozy, creamy, and guaranteed to disappear fast!
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Frequently Asked Questions
Can I use a different pasta shape?
Yes! Any short pasta works — penne, rotini, or ziti. Avoid long noodles like fettuccine; they can clump in the slow cooker.
How do I make this gluten-free?
Use gluten-free pasta and ensure your chicken broth is certified GF. Check pasta early — gluten-free varieties cook faster.
Why did my sauce separate?
Dairy-based sauces can split if overheated. Make sure you cook on HIGH only for 2 hours, then switch to pasta step. Fresh Parmesan also prevents graininess.
Can I meal-prep this?
Yes — leftovers reheat beautifully with a splash of cream or broth. Great for easy lunches!
Can I add veggies?
Absolutely — frozen peas, spinach, or steamed broccoli mix in perfectly at the end for extra nutrition and color.