Crock Pot Chicken Alfredo

This Crock Pot Chicken Alfredo is pure comfort in a bowl — tender chicken slow-cooked in a velvety Alfredo sauce, then tossed with fettuccine for an effortless, crowd-pleasing meal.

I first made this for a busy weeknight when I needed a warm, noodley dinner without the fuss. I tossed all the ingredients into my crock pot before work, and by dinnertime, the house smelled like a cozy Italian kitchen. The chicken was perfectly tender, enveloped in rich, creamy sauce begging for pasta to soak it all up. Since then, it’s become one of my favorite “set-it-and-forget-it” dinners that never disappoints.

Ready for a dinner that’s rich, flavorful, and requires almost no effort? Let’s break it down.

Why You’ll Love It

• Almost no hands‑on time—prep early, eat late
• Lusciously creamy sauce thanks to cream cheese, heavy cream, and Parmesan
• Tender shredded chicken melds beautifully with pasta
• Family-approved and satisfying—great for meal prep, too
• Scalable and easy to customize (add veggies, use different pasta, etc.)

Ingredients (Serves ~6)

• 2 pounds boneless, skinless chicken breasts (about 4)
• 2 cups heavy cream
• 1½ cups chicken broth
• 1 (8 oz) block cream cheese, cubed
• 1 cup grate Parmesan cheese
• 4 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt (or to taste)
• ½ tsp black pepper
• 1 pound fettuccine pasta, cooked separately
• Optional garnish: 2 Tbsp fresh parsley, chopped

Instructions

1. Prepare the Crock Pot
Spray the interior lightly with non-stick cooking spray to prevent sticking.

2. Layer Ingredients
Place chicken breasts in the crock pot. Add cream cheese cubes, heavy cream, chicken broth, garlic, Italian seasoning, salt, and pepper.

3. Slow Cook
Cover and cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is fully cooked and tender.

4. Shred & Blend
Remove the chicken and shred it using two forks. Return it to the pot, then stir in Parmesan until the sauce is smooth, thick, and creamy.

5. Cook the Pasta
About 20 minutes before serving, cook fettuccine according to package directions. Drain well.

6. Combine & Serve
Add cooked pasta into the crock pot and toss until the chicken and sauce fully coat each strand. Garnish with parsley and extra Parmesan if desired.

Chef’s Tips

• Use well-marbled cream cheese for richer texture.
• Don’t omit Parmesan—it adds essential tang and depth.
• Want it lighter? Swap heavy cream for half-and-half (slightly thinner).
• For veggie variety, stir in easily-cooked options like peas or chopped spinach just before serving.

Storage Tips

• Refrigerate leftovers in a sealed container for up to 3 days.
• Reheat gently in a skillet or microwave; add a splash of cream if the sauce has thickened.
• This dish doesn’t freeze well — the dairy may separate — but leftovers keep beautifully in the fridge.

Final Thoughts

This Crock Pot Chicken Alfredo delivers classic, creamy, and comforting flavors with minimal effort. Whether you’re winding down from a long day or feeding hungry mouths after extracurricular chaos, this one’s got your back. Rich, warming, and forever satisfying—simplicity never tasted so indulgent.

📖 Recipe

Print Pin

Crock Pot Chicken Alfredo

Creamy slow-cooked chicken Alfredo with heavy cream, Parmesan, and shredded chicken tossed with pasta for a simple, comforting dinner.

Course Dinner, Lunch, Main Course, Pasta

Cuisine American, Italian

Keyword Crock Pot Chicken Alfredo

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Ingredients

• 2 pounds boneless skinless chicken breasts (about 4)
• 2 cups heavy cream
• 1½ cups chicken broth
• 1 8 oz block cream cheese, cubed
• 1 cup grate Parmesan cheese
• 4 cloves garlic minced
• 1 tsp Italian seasoning
• ½ tsp salt or to taste
• ½ tsp black pepper
• 1 pound fettuccine pasta cooked separately

Optional garnish: 2 Tbsp fresh parsley, chopped

Instructions

Prepare the Crock Pot

• Spray the interior lightly with non-stick cooking spray to prevent sticking.

Layer Ingredients

• Place chicken breasts in the crock pot. Add cream cheese cubes, heavy cream, chicken broth, garlic, Italian seasoning, salt, and pepper.

Slow Cook

• Cover and cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is fully cooked and tender.

Shred & Blend

• Remove the chicken and shred it using two forks. Return it to the pot, then stir in Parmesan until the sauce is smooth, thick, and creamy.

Cook the Pasta

• About 20 minutes before serving, cook fettuccine according to package directions. Drain well.

Combine & Serve

• Add cooked pasta into the crock pot and toss until the chicken and sauce fully coat each strand. Garnish with parsley and extra Parmesan if desired.