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Crockpot Creamy Chicken Alfredo Pasta

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Pasta
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Crockpot Chicken Alfredo
  • 2 lbs (900 g) boneless, skinless chicken breasts or thighs
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 3 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 8 oz (225 g) uncooked pasta (penne, fettuccine, or rotini)
  • 2 tbsp butter
  • Optional: 1 cup broccoli florets or sliced mushrooms
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare chicken: Season chicken with salt, pepper, and Italian seasoning. Place in the crockpot.
  • Mix sauce: In a bowl, combine heavy cream, chicken broth, minced garlic, and butter. Pour over chicken.
  • Slow cook: Cover and cook on low for 3–4 hours or on high for 2–3 hours until chicken is fully cooked.
  • Shred chicken: Remove chicken from crockpot and shred with two forks. Return shredded chicken to the crockpot.
  • Add pasta and cheese: Stir in uncooked pasta and Parmesan cheese. Cover and cook on high for 15–20 minutes until pasta is tender. If using vegetables, add them with the pasta.
  • Finish and serve: Stir well to combine. Garnish with fresh parsley and extra Parmesan if desired.