This creamy Crock Pot Chicken Alfredo is our go to dinner when we need something easy, filling, and family approved. With tender chicken, rich Alfredo sauce, and pasta all made in the slow cooker, it is the perfect weeknight meal, especially for busy nights.
We love that this recipe is simple and that the crockpot does the heavy lifting. But, we also love that the sauce turns out smooth and flavorful every time, and the slow cooker keeps the chicken juicy and tender. It really is one of favorite easy dinner recipes.
If you love easy slow cooker meals like this one, you should also try our Crock Pot Chicken Teriyaki, Slow Cooker Lasagna, and Crock Pot Spaghetti.
Why we think you’ll love it:
- Set it and forget it. The slow cooker does most of the work, making dinner stress free on busy days.
- Family friendly dinner. Mild flavors and cheesy pasta are a crowd favorite with kids and adults.
- Great for leftovers. This recipe reheats well. It’s perfect for meal prep or next day lunches.
Crock Pot Chicken Alfredo Ingredients
- Olive oil (1 tablespoon): Helps brown the chicken and adds a light savory flavor base.
- Chicken breasts (2 large): Provides hearty protein and becomes tender as it cooks slowly in the sauce.
- Salt and pepper (to taste): Enhances overall flavor and seasons the chicken simply.
- Whole milk (1½ cups): Creates a creamy sauce without being too heavy.
- Chicken broth (1½ cups): Adds savory depth and helps cook the pasta evenly.
- Minced garlic (2 teaspoons): Gives the Alfredo sauce classic warm flavor. Fresh minced garlic works best.
- Fettuccine, broken in half (8 ounces): Soaks up the creamy sauce and cooks directly in the crock pot for easy cleanup.
- Heavy whipping cream (½ cup): Makes the sauce richer and smoother for that classic Alfredo texture.
- Shredded parmesan cheese (1 cup): Adds cheesy flavor and thickens the sauce as it melts. Freshly shredded parmesan melts best.
- Parsley (for garnish): Adds a fresh pop of color and light flavor before serving.
How to Make Crock Pot Chicken Alfredo
CHICKEN. Heat the olive oil in a medium skillet over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the skillet and cook 2-3 minutes per side, until browned but not cooked through. Add the chicken to the crock pot.
SAUCE. Mix the whole milk, chicken broth, and garlic, and pour it over the chicken. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
PASTA. Remove the chicken from the pot and cover with foil to keep warm. Add the fettuccine to the crock pot and stir to coat in the sauce. Cover and cook on high heat for 30 minutes, until tender. Stir in the heavy cream and parmesan cheese.
SERVE. Slice the chicken and add it to the fettuccine in the crock pot. Serve sprinkled with parmesan and fresh parsley, if desired.
Kristyn’s Recipe Tips
- Brown the chicken first for extra flavor and better texture in the finished dish.
- Stir the pasta halfway through cooking to prevent sticking.
- Shred parmesan from a block for the smoothest sauce.
- Add a splash of broth or milk when reheating to loosen the sauce.
- To thicken the sauce, add a quick cornstarch slurry, or add extra cream or parmesan cheese. For the slurry, in a separate bowl, add 1 tablespoon cornstarch + 1 tablespoon cold water. Add it to the sauce and stir.
- Add veggies such as broccoli florets or asparagus, julienne cut sun dried tomatoes on top, or top it off with crumbled bacon after it is done cooking.
Crockpot Chicken Alfredo Recipe
Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts
- salt and pepper, to taste
- 1½ cups whole milk
- 1½ cups chicken broth
- 2 teaspoons minced garlic
- 8 ounces fettuccine, broken in half
- ½ cup heavy whipping cream
- 1 cup shredded parmesan cheese, plus more for garnish
- parsley, for garnish
Instructions
- Heat the olive oil in a medium skillet over medium high heat. Season the chicken with salt and pepper on both sides. Add the chicken to the skillet and cook 2-3 minutes per side, until browned but not cooked through.
- Add the chicken to the crock pot. Mix together the whole milk, chicken broth, and garlic, and pour it over the chicken. Cook on high heat for 2-3 hours, or low heat for 4-5 hours.
- Remove the chicken from the pot and cover with foil to keep warm. Add the fettuccine to the crock pot and stir to coat in the sauce. Cover and cook on high heat for 30 minutes, until tender. Stir in the heavy cream and parmesan cheese.
- Slice the chicken and add it to the fettuccine in the crock pot. Serve sprinkled with parmesan and fresh parsley, if desired.
Notes
- Brown the chicken first for extra flavor and better texture in the finished dish.
- Stir the pasta halfway through cooking to prevent sticking.
- Shred parmesan from a block for the smoothest sauce.
- Add a splash of broth or milk when reheating to loosen the sauce.
- To thicken the sauce, add a quick cornstarch slurry, or add extra cream or parmesan cheese. For the slurry, in a separate bowl, add 1 tablespoon cornstarch + 1 tablespoon cold water. Add it to the sauce and stir.
- Add veggies such as broccoli florets or asparagus, julienne cut sun dried tomatoes on top, or top it off with crumbled bacon after it is done cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep leftovers in an airtight container in the fridge for 2-4 days.
The sauce can sometimes get a bit grainy and noodles a little extra soft, but it’s still a good option to preserve leftovers for later. Freeze in airtight containers for 3-4 weeks.
For best results, reheat on the stovetop if needed, and add a little extra milk to help smooth out the sauce. You can also reheat in the microwave.
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This recipe was first shared August, 2021.
Do you have to cook the pasta first?
Nope, you will add the noodles in uncooked.
Very good! Just eat it when it is ready. We let it sit in crock pot long after it was done and wasn’t as good as when I tasted it when it was ready to eat. Kids in sports and eat when they get home. This isn’t one to let sit on warm long after it is ready to eat.