Creamy, cozy pasta that practically cooks itself? That’s exactly what this Crock Pot Chicken Alfredo delivers. Tender shreds of slow-cooked chicken are wrapped in a silky Parmesan cream sauce and twirled around buttery strands of fettuccine. It tastes like your favorite restaurant Alfredo, but it comes out of the slow cooker instead of a skillet.

I love this recipe for nights when I want a comforting, homemade dinner but my schedule says otherwise. Everything simmers together while I’m doing life, and by the time I’m ready to eat, the chicken is fall-apart tender and the sauce is rich, velvety, and loaded with garlic and Parmesan. Add some pasta and a sprinkle of parsley, and dinner is completely taken care of.

Why Make Chicken Alfredo in the Crock Pot?

I adore classic stovetop Alfredo, but the slow cooker version is pure magic on busy days. Letting the chicken cook low and slow in seasoned broth means you get incredible flavor and juiciness with almost no effort. The Crock Pot does all the heavy lifting, and I get to walk into the kitchen to a sauce that already smells like heaven.

Another bonus? This recipe is very forgiving. You can start it at lunchtime, let it gently bubble away, then finish it with cream, cheese, and pasta right before serving. It’s perfect for lazy Sundays, hectic weeknights, or anytime you want hands-off comfort food that still feels special.

Ingredients for Crock Pot Chicken Alfredo

Before I grab my slow cooker, I like to quickly look over the ingredient list and make sure I’ve got everything on hand. Each piece plays a role in building that classic Alfredo flavor while still keeping the recipe simple and weeknight-friendly.

Boneless skinless chicken breasts
Lean, mild, and perfect for shredding, these soak up all the garlicky, creamy goodness of the sauce.

Low-sodium chicken broth
Adds moisture and savory depth as the chicken slowly cooks, becoming the flavorful base of the Alfredo sauce.

Garlic
Fresh garlic brings that essential, aromatic bite that keeps the sauce from tasting flat.

Italian seasoning
A simple blend of herbs that layers in warmth and complexity without needing a long list of spices.

Kosher salt and black pepper
Basic seasonings that wake up every other ingredient and keep the sauce from tasting bland.

Unsalted butter
A little butter enriches the cooking liquid and helps the finished sauce feel extra silky.

Cream cheese
This melts into the broth to create a thick, tangy base that keeps the Alfredo sauce ultra creamy and stable.

Heavy cream
The star of any Alfredo—heavy cream gives the sauce body, richness, and that luxurious mouthfeel.

Freshly grated Parmesan cheese
Nutty, salty, and essential for real Alfredo flavor. Grating it fresh helps it melt smoothly into the sauce.

Fettuccine pasta
Classic Alfredo pasta that holds onto the sauce beautifully with its long, flat strands.

Fresh parsley
A sprinkle of chopped parsley on top adds freshness and color to balance the richness.

How To Make the Crock Pot Chicken Alfredo

Once everything is prepped, the slow cooker takes over and does the hardest part for you. I like to finish the dairy and pasta right at the end so the sauce stays smooth and the noodles keep the perfect bite.

Step 1: Build the Flavor Base

Lightly grease the inside of your slow cooker with nonstick spray. Add the chicken breasts in a single layer, then pour in the chicken broth. Scatter the minced garlic, Italian seasoning, salt, pepper, and small pieces of butter over the top.

Step 2: Slow Cook the Chicken

Cover and cook on low for 4–5 hours or high for 2½–3 hours, until the chicken is very tender and easily shreds with a fork. The broth will become rich and flavorful as it absorbs the chicken juices and spices.

Step 3: Shred the Chicken

Transfer the cooked chicken to a cutting board or large plate. Use two forks to shred it into bite-sized pieces. Cover it loosely with foil to keep it warm while you finish the sauce.

Step 4: Create the Creamy Alfredo Sauce

With the slow cooker still on high, add cubed cream cheese and heavy cream directly into the hot cooking liquid. Cover and cook for about 20–30 minutes, stirring once or twice, until the cream cheese has fully melted and the sauce looks smooth.

Whisk in most of the grated Parmesan (I like to reserve a small handful for topping). Continue whisking until the cheese melts and the sauce thickens into a velvety Alfredo.

Step 5: Cook the Fettuccine

While the sauce finishes in the Crock Pot, cook the fettuccine in a large pot of salted boiling water according to the package directions until just al dente. Drain well, but don’t rinse—you want that little bit of starch to help the sauce cling to every strand.

Step 6: Combine and Serve

Return the shredded chicken to the slow cooker and gently stir it into the Alfredo sauce. Add the cooked fettuccine and toss with tongs until every noodle is coated.

If the sauce seems too thick, splash in a bit of the reserved pasta water or extra cream until it reaches your perfect consistency. Taste and adjust the seasoning with more salt and pepper if needed.

Right before serving, sprinkle the remaining Parmesan and chopped fresh parsley over the top. Serve the Crock Pot Chicken Alfredo hot and extra saucy.

Serving and Storing Crock Pot Chicken Alfredo

I usually serve this straight from the slow cooker, family-style, with a big pair of tongs for twirling. A little extra Parmesan and fresh parsley on each bowl makes it feel restaurant-worthy without any extra work.

Leftovers keep beautifully, so don’t worry if the pot looks overly full. Let the pasta cool, then transfer it to an airtight container and refrigerate for up to 3–4 days. When reheating, add a splash of milk, cream, or chicken broth to loosen the sauce and warm it gently on the stovetop or in the microwave, stirring halfway through so the creaminess comes back to life.

If you know you’ll be storing a lot of leftovers, you can even hold back some of the chicken and sauce separately and toss fresh pasta with it later in the week.

What to Serve With Crock Pot Chicken Alfredo?

Garlic Bread or Breadsticks

Warm, buttery garlic bread is always my first choice. It’s perfect for soaking up every last bit of Alfredo sauce at the bottom of the bowl.

Simple Green Salad

A crisp salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette balances out the richness of the pasta.

Roasted Vegetables

Roasted broccoli, asparagus, or Brussels sprouts get slightly charred edges that pair so well with the creamy sauce.

Crispy Fried Zucchini

If you’re in the mood for something a little extra, some crunchy fried zucchini on the side adds texture and another veggie to the plate.

Want More Creamy Pasta Dinner Ideas?

If you love this Crock Pot Chicken Alfredo, I have a few more cozy, carb-hug recipes you might want to add to your weeknight lineup:

Try my Cheesy Ranch Chicken Garlic Butter Fettuccine when you’re craving Alfredo with a tangy ranch twist and plenty of garlic.
For another ultra-comforting bowl, Garlic Butter Chicken with Rigatoni and Parmesan is loaded with tender chicken and a buttery Parmesan sauce.
If you love extra-cheesy chicken pasta, White Cheddar Chicken Pasta brings a sharp, creamy cheddar spin to dinner.
And on days you want the slow cooker to handle your side dish too, Crockpot Mac and Cheese is the dreamiest, cheesiest companion to any main.

Save This Pin For Later

Save this creamy Crock Pot Chicken Alfredo to your favorite Pinterest board so it’s right there waiting the next time you need an easy, comforting pasta night.

Did you try it with a twist—maybe a pinch of Cajun seasoning, extra garlic, or a handful of spinach stirred in at the end? I’d love to hear how it turned out, so drop your ideas and questions in the comments.

Need more kitchen inspiration? Explore my daily slow cooker and pasta creations on Savor Queen on Pinterest. Your next favorite dinner might be waiting there.

Crock Pot Chicken Alfredo

Author: Julia Walton
Total Time: 255
Yield: 6

Print Recipe

Description

Hook your slow cooker up to the coziest kind of comfort food with this ultra-creamy Crock Pot Chicken Alfredo. Tender slow-cooked chicken breasts are shredded and drenched in a rich Parmesan Alfredo sauce, then tossed with fettuccine for a dreamy, stick-to-your-ribs pasta dinner. It’s the kind of easy dinner that feels restaurant-worthy but takes minimal effort, perfect for busy weeknights, lazy Sundays, or when you’re out of dinner ideas and need a reliable easy recipe everyone will love. Serve it as a family-style main dish, tuck leftovers into meal prep containers, and enjoy a crowd-pleasing addition to your favorite food ideas for cozy nights in and comforting comfort-food dinner plans.

Instructions

1. Spray the inside of a 6 quart slow cooker with nonstick spray. Place the chicken breasts in a single layer and pour the chicken broth over the top.

2. Add the minced garlic, Italian seasoning, kosher salt, black pepper and pieces of butter around and over the chicken.

3. Cover and cook on low for 4 to 5 hours, or on high for 2 1/2 to 3 hours, until the chicken is very tender and easily shreds with a fork.

4. Transfer the cooked chicken to a cutting board and shred it into bite sized pieces using two forks. Cover loosely with foil to keep warm.

5. With the slow cooker on high, add the cubed cream cheese and heavy cream to the hot cooking liquid. Cover and cook for 20 to 30 minutes, stirring once or twice, until the cream cheese is melted and the sauce is smooth.

6. Whisk in 1 cup of the grated Parmesan cheese until fully melted and the Alfredo sauce is thick and creamy.

7. While the sauce finishes, cook the fettuccine in a large pot of salted boiling water according to package directions until just al dente. Drain well but do not rinse.

8. Return the shredded chicken to the slow cooker and stir to coat it in the Alfredo sauce.

9. Add the cooked fettuccine to the slow cooker and gently toss with tongs until all of the pasta is coated in sauce. If the sauce seems too thick, stir in a splash of warm pasta water or extra cream.

10. Taste and adjust seasoning with additional salt and pepper if needed.

11. Sprinkle the remaining 1/2 cup Parmesan cheese and the chopped fresh parsley over the top before serving hot.

Notes

For the smoothest, creamiest sauce, don’t add the cream, cream cheese, and Parmesan at the beginning of cooking—wait until the chicken is done so the dairy doesn’t overcook and turn grainy in the slow cooker.

Prep Time: 15
Cook Time: 240
Category: Dinner
Method: Slow Cooker
Cuisine: Italian-American