If you’re looking for a cozy, rich, and utterly comforting dinner that basically cooks itself while you’re doing other things, you have to try The BEST Crockpot Chicken Alfredo Recipe. I absolutely love how this dish comes together with creamy, cheesy sauce and tender shredded chicken—all without standing over the stove for hours. Trust me, once you try this, it will be your go-to weeknight meal or your “company dinner” lifesaver.
Why You’ll Love This Recipe
- Effortless Cooking: Just toss everything into your crockpot and go about your day while it works its magic.
- Creamy, Dreamy Sauce: The combination of cream cheese, butter, and parmesan creates a velvety sauce that feels indulgent but homemade.
- Family Favorite: My family goes crazy for this meal every single time—it’s a huge crowd-pleaser.
- Perfect For Busy Nights: I used to struggle with weeknight dinners, but this recipe made those stress-free and delicious.
Ingredients You’ll Need
These ingredients come together beautifully to build that rich Alfredo flavor while keeping the chicken juicy and tender. Don’t skip the cream cheese—it’s the secret behind that silky sauce!
- Chicken breast: Fresh or thawed, this is your tender protein base; boneless works best for easy shredding.
- Cream cheese: Adds a tangy richness that gets your sauce extra creamy.
- Unsalted butter: I recommend unsalted so you can control seasoning, plus it brings that luscious mouthfeel.
- Garlic cloves: Minced fresh garlic gives the sauce a warm, aromatic punch.
- Salt: Essential for balancing flavors, so don’t forget it!
- Ground black pepper: Adds just a little spice to wake up the dish.
- Heavy whipping cream: The heart of your alfredo sauce, making it thick and indulgent.
- Chicken broth: Provides savory depth and helps cook the chicken gently without drying it out.
- Parmesan cheese: Freshly grated parmesan melts down for that unmistakable Alfredo finish.
- Penne pasta (uncooked): Holds sauce beautifully, and cooks perfectly in the crockpot with the chicken.
Variations
I love to mix things up with this recipe depending on what I have on hand or my mood that day. Feel free to personalize it—this recipe is forgiving and adapts well to tweaks.
- Vegetable Add-ins: I sometimes toss in steamed broccoli or sautéed mushrooms towards the end for extra color and nutrients.
- Spicy Kick: My husband enjoys a pinch of red pepper flakes stirred in for a little heat; it wakes up the creamy sauce so nicely.
- Low-Carb Version: Swap the penne for spiralized zucchini noodles added after shredding the chicken for a lighter option.
- Cheese Variations: Mixing in shredded mozzarella with parmesan gives a stretchy, gooey texture I’ve come to love.
How to Make The BEST Crockpot Chicken Alfredo Recipe
Step 1: Layer Your Ingredients for Effortless Cooking
Start by adding the chicken breasts to the crockpot. Then cube the cream cheese and butter, adding them right on top so they melt evenly as it cooks. Sprinkle in the minced garlic, salt, and pepper, then pour in the chicken broth and heavy whipping cream. This combination will create the perfect creamy base for your Alfredo sauce as it simmers.
Step 2: Slow Cook Your Chicken to Tender Perfection
Set the slow cooker on high for 2 to 3 hours or low for 4 to 5 hours. The slow cooking gently poaches the chicken, making it juicy and easy to shred. I like to keep an eye on it around the 2-hour mark to prevent overcooking, especially if your crockpot runs hot.
Step 3: Shred the Chicken and Add Pasta + Cheese
Once the chicken is fully cooked, remove it carefully and shred it with two forks or a hand mixer if you want super fine shreds. Return the shredded chicken to the crockpot, then stir in the uncooked penne pasta and freshly grated parmesan. The pasta will soak up those delicious flavors while cooking in the creamy sauce.
Step 4: Finish Cooking and Serve
Cook on high for about 35 to 40 minutes, stirring occasionally toward the end to prevent the pasta from sticking. Once the pasta is tender and the sauce has thickened up, you’re ready to serve. I like to sprinkle extra parmesan and freshly chopped parsley or basil on top for a burst of color and freshness.
Pro Tips for Making The BEST Crockpot Chicken Alfredo Recipe
- Use Room Temperature Cream Cheese: It melts more evenly and blends into the sauce without lumps.
- Watch Pasta Texture: Mine cooks perfectly at 35-40 minutes; any longer and it might get mushy, so check early.
- Don’t Skip Stirring at End: Stirring prevents pasta from sticking to the crockpot edges and helps even cooking.
- Avoid Overcooking Chicken: Using a meat thermometer helps prevent drying out the chicken before shredding.
How to Serve The BEST Crockpot Chicken Alfredo Recipe
Garnishes
I always top the dish with freshly chopped parsley or basil because it brightens the flavors and adds a beautiful green pop. Freshly grated parmesan on top is non-negotiable—it melts slightly and brings an extra salty tang that’s irresistible.
Side Dishes
For sides, I love pairing this creamy chicken Alfredo with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or roasted veggies like asparagus or green beans also round out the meal perfectly.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins topped with a sprinkle of toasted breadcrumbs or a drizzle of truffle oil for a fancy touch. It always wows guests and feels extra indulgent when plated just so.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The sauce thickens as it cools, so stirring in a splash of cream or milk when reheating helps bring back that creamy texture.
Freezing
While I haven’t frozen the cooked pasta version (it tends to get mushy), you can freeze the cooked shredded chicken and sauce (without pasta) for up to 2 months. Then just thaw and cook fresh pasta when ready to serve.
Reheating
The best way I found to reheat is on the stove over low heat with a little added cream or broth, stirring regularly. This keeps the sauce silky and prevents clumping or drying out.
FAQs
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Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but I recommend increasing the cooking time by about an hour on low, or 30 minutes on high to ensure the chicken is thoroughly cooked and tender enough to shred.
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Is it necessary to add the pasta halfway through cooking?
Yes, adding uncooked pasta halfway allows it to cook perfectly in the sauce without overcooking or getting mushy. Adding it too early will break down the pasta texture.
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Can I substitute the penne pasta with something else?
Absolutely! Fusilli, rotini, or rigatoni work great as well since they hold sauce nicely. Just adjust cooking times if needed, but penne is my personal favorite for this recipe.
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How do I make the sauce thicker?
If the sauce feels too thin after cooking, stir in a little extra parmesan or allow it to cook uncovered for 10-15 minutes to reduce. Adding a small spoon of cornstarch mixed with water can also help thicken it gently.
Final Thoughts
Honestly, The BEST Crockpot Chicken Alfredo Recipe has become one of my absolute favorites because it nails that delicious, creamy comfort food we all crave without the fuss. Whether you’re juggling work, family, or just craving some rich pasta goodness, this recipe will lift your dinner game and warm your soul. I can’t wait for you to try it and see how it brings those “wow” moments to your table—just like it does in mine.
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The BEST Crockpot Chicken Alfredo Recipe
- Prep Time: 5 min
- Cook Time: 270 min
- Total Time: 275 min
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crockpot Chicken Alfredo is a creamy, comforting, and easy-to-make meal perfect for busy weeknights. Tender shredded chicken cooked slowly in a rich Alfredo sauce with cream cheese, butter, garlic, and parmesan, combined with perfectly cooked penne pasta, makes for a delicious and satisfying dish with minimal effort and cleanup.
Ingredients
Protein and Dairy
- 1 lb chicken breast
- 4 oz cream cheese
- 4 Tbsp unsalted butter
- 3 garlic cloves (minced)
- 3/4 cup parmesan cheese
- 2 1/2 cups heavy whipping cream
Liquids and Broth
- 1 cup chicken broth
Dry Ingredients
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 oz penne pasta, uncooked
Instructions
- Combine Ingredients in Crockpot: Add chicken breast, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker. This mixture forms the base of your creamy Alfredo sauce while cooking the chicken.
- Cook Chicken: Set the slow cooker to high for 2-3 hours or low for 4-5 hours, cooking until the chicken breast is fully cooked and tender enough to shred easily.
- Shred Chicken: Remove the chicken from the crockpot and shred it using two forks. Place the shredded chicken back into the crockpot.
- Add Pasta and Cheese: Add uncooked penne pasta and parmesan cheese to the crockpot with the shredded chicken and Alfredo sauce. Stir gently to combine all ingredients well.
- Cook Pasta: Cook on high for about 35-40 minutes, or until the pasta is fully cooked through and has absorbed the flavors of the sauce.
- Serve: Top with freshly grated parmesan cheese and chopped greens if desired, then serve hot for a creamy, hearty meal.
Notes
- This recipe is incredibly easy to make and perfect for busy weeknights as it requires minimal prep and cleanup.
- Using cream cheese and butter gives the Alfredo sauce a rich and velvety texture without needing heavy cream alone.
- Stir the pasta occasionally if possible during the second cooking phase to prevent sticking.
- For a lighter version, consider using half-and-half instead of heavy cream, but the sauce might be less thick.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 754 kcal
- Sugar: 5 g
- Sodium: 929 mg
- Fat: 56 g
- Saturated Fat: 34 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 211 mg
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