Slow Cooker Chicken Alfredo (Printable Format)

Creamy chicken and pasta combined in a hands-off slow cooker dish with rich Alfredo flavors.

# What's Needed:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Pasta

02 - 12 oz uncooked penne or rigatoni pasta

→ Dairy

03 - 2 cups heavy cream
04 - 1 cup whole milk
05 - 1.5 cups shredded mozzarella cheese
06 - 1 cup grated Parmesan cheese
07 - 2 tbsp unsalted butter, cut into pieces
08 - 4 oz cream cheese, cubed

→ Vegetables & Aromatics

09 - 4 cloves garlic, minced
10 - 1 cup frozen peas (optional)

→ Seasonings

11 - 1 tsp salt
12 - 0.5 tsp black pepper
13 - 0.5 tsp dried Italian herbs
14 - 0.25 tsp ground nutmeg (optional)

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# How To Make It:

01 - Place chicken breasts at the base of a 6-quart slow cooker. Season evenly with salt, black pepper, dried Italian herbs, and nutmeg, then add minced garlic.
02 - Pour heavy cream and whole milk over the chicken. Scatter butter pieces and cream cheese cubes on top.
03 - Cover and cook on LOW for 3 hours, until the chicken is fully cooked and can be shredded easily.
04 - Remove chicken from slow cooker, shred with two forks, then return to the cooker.
05 - Add uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using. Stir well to incorporate all ingredients.
06 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until pasta reaches desired tenderness and sauce thickens.
07 - Dish out portions and garnish with fresh chopped parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • The chicken practically melts into the cream sauce, meaning zero tough or dry pieces if you've ever had that worry.
  • It's genuinely hands-off once you close that lid—no stirring, no babysitting, just dinner happening while you do other things.
  • That moment when the pasta finishes and everything melds together is pure comfort on a plate.
02 -
  • Don't overcrowd the slow cooker or the pasta won't cook evenly—if your cooker is smaller, you might need to halve the recipe or do it in batches.
  • Uncooked pasta in the slow cooker releases starch that thickens the sauce naturally, so you don't need cornstarch or anything else.
  • If you skip the peas, add something else bright—sun-dried tomatoes or sautéed mushrooms give the dish dimension.
03 -
  • Don't stir the pasta into the cream too aggressively or you'll break it apart—fold gently to combine.
  • If your slow cooker runs hot, start checking the pasta at 25 minutes instead of waiting the full 30–40.
  • A sprinkle of panko breadcrumbs mixed with butter and broiled on top for 2 minutes adds a crispy texture that feels restaurant-quality.
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