Slow Cooker Chicken Alfredo (Printable Version)

A creamy chicken and pasta bake simmered slowly with rich Alfredo flavors and tender textures.

# What You Need:

→ 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 - 1/2 tsp black pepper
13 - 1/2 tsp dried Italian herbs
14 - 1/4 tsp ground nutmeg (optional)

→ Garnish

15 - 2 tbsp fresh parsley, chopped (optional)

# How To Make:

01 - Place chicken breasts in the slow cooker. Season with salt, pepper, Italian herbs, nutmeg, and add minced garlic.
02 - Pour heavy cream and whole milk evenly over the chicken. Distribute butter and cream cheese cubes on top.
03 - Cover and cook on LOW for 3 hours until chicken is fully cooked and easily shredded.
04 - Remove chicken and shred with two forks. Return shredded chicken to slow cooker.
05 - Stir in uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using. Mix to combine thoroughly.
06 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through, until pasta is tender and sauce is creamy.
07 - Dish out hot portions, garnished with chopped fresh parsley as desired.

# Expert Tips:

01 -
  • You literally dump everything in and walk away—three and a half hours of hands-free cooking means you're free to do whatever else needs doing.
  • The slow cooker does something magical to the cream and cheese, creating a sauce so silky and rich it feels restaurant-quality but tastes like home.
  • One dish feeds six people generously, making weeknight dinner feel effortless even when you're exhausted.
02 -
  • Adding the pasta partway through cooking is essential; if you stir it in at the beginning, it'll turn into a mushy paste instead of maintaining any texture.
  • Don't use pre-shredded cheese from a bag because the anti-caking agents prevent it from melting smoothly—block cheese melts into actual sauce, not a grainy mess.
  • Keep the lid closed during the initial cook; every time you peek, you're adding 15 minutes to the cooking time, which I've learned the hard way more than once.
03 -
  • Cut your cream cheese and butter into small pieces so they distribute evenly and melt without creating pockets of unmelted richness throughout the dish.
  • Stir the pasta once halfway through the HIGH cook to ensure it cooks evenly and doesn't stick to the bottom, where it can scorch and taste bitter.
Return