This slow cooker chicken alfredo turns a rich, creamy restaurant favorite into an easy, hands-off dinner. Tender chicken simmers low and slow, then gets shredded and tossed with a velvety parmesan sauce right in the pot — no standing over the stove stirring a delicate cream sauce required.
Serve it over pasta for a cozy, comforting dinner that tastes like it took a lot more effort than it actually did.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does most of the work
- Rich and creamy — a restaurant-quality alfredo sauce made easy
- Budget-friendly — simple ingredients that feed a crowd
- Great for leftovers — reheats well for lunch the next day
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces cream cheese, softened and cubed
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 pound fettuccine or pasta of choice
- Fresh parsley, chopped, for garnish
Instructions
- Add the chicken and broth to the slow cooker. Place the chicken breasts in the slow cooker and pour in the chicken broth. Add the garlic, Italian seasoning, salt, and pepper.
- Cook. Cover and cook on low for 5–6 hours or high for 2½–3 hours, until the chicken is fully cooked and easily shreds with a fork.
- Shred the chicken. Remove the chicken, shred it with two forks, then set it aside.
- Make the sauce. Add the cubed cream cheese directly to the slow cooker, stirring until melted into the broth. Stir in the heavy cream and parmesan cheese until smooth.
- Combine. Return the shredded chicken to the slow cooker and stir it into the creamy sauce.
- Cook the pasta. While the sauce finishes coming together, cook the pasta according to package instructions and drain.
- Combine and serve. Toss the cooked pasta with the chicken alfredo sauce directly in the slow cooker, or serve the sauce ladled over individual plates of pasta. Garnish with fresh parsley.
Tips for success
- Cube the cream cheese before adding it to the slow cooker so it melts in more evenly.
- Stir the sauce well after adding the cream cheese and parmesan to avoid any lumps.
- Cook the pasta separately and combine just before serving, so it doesn’t get mushy sitting in the slow cooker.
- Thin the sauce if needed with a splash of reserved pasta water if it feels too thick after combining.
What to serve it with
- Garlic bread or a crusty baguette
- A simple green salad
- Steamed broccoli or asparagus on the side
Frequently asked questions
Can I use chicken thighs instead of breasts? Yes — thighs work well and tend to stay extra juicy, adjusting cook time slightly if needed.
Can I make this ahead of time? The chicken and sauce base can be made a day ahead and reheated gently, then tossed with freshly cooked pasta when ready to serve.
Can I freeze leftovers? Cream-based sauces can separate when frozen and reheated, so this dish is best enjoyed fresh or as next-day leftovers rather than frozen.
Can I add vegetables? Broccoli or spinach are great additions — stir them in during the last 30 minutes of cooking, or add fresh spinach at the very end to wilt into the sauce.