Slow Cooker Chicken Alfredo (Print View)

Tender chicken and pasta combined in a creamy, slow-cooked Alfredo sauce for a comforting meal.

# What You’ll 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 1/2 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)

# Method:

01 - Place chicken breasts in the slow cooker and season with salt, pepper, Italian herbs, nutmeg, and minced garlic.
02 - Pour heavy cream and milk evenly over the chicken, then distribute butter pieces and cream cheese cubes on top.
03 - Cover and cook on LOW for 3 hours until the chicken is tender and fully cooked.
04 - Remove chicken, shred with two forks, then return shredded meat to the slow cooker.
05 - Add uncooked pasta, shredded mozzarella, grated Parmesan, and frozen peas if using; stir thoroughly to combine.
06 - Cover and cook on HIGH for 30 to 40 minutes, stirring once halfway through until pasta is tender and sauce is creamy.
07 - Serve hot garnished with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • Minimal hands-on time means you can actually live your day instead of hovering over the stove.
  • The cream sauce stays silky and rich, not separated or grainy like I'd secretly feared.
  • Picky eaters seem to forget they don't like texture when Alfredo is involved.
  • Everything cooks in one vessel, which on a weeknight feels like a philosophical victory.
02 -
  • Use uncooked pasta—I learned this the painful way—because it absorbs the sauce and swells to the right texture, while pre-cooked pasta just turns to mush.
  • If your sauce looks thin after the pasta is done, don't panic; it continues to set a bit as it cools, and the pasta keeps absorbing liquid even off heat.
  • Cream cheese cubes sometimes clump instead of melting smoothly; break them into smaller pieces or stir more frequently if you notice this happening.
03 -
  • Cube your cream cheese smaller than you think you need to—marble-sized pieces melt evenly instead of leaving little chunks swimming in the sauce.
  • Shred your own mozzarella from a block if you can; pre-shredded often has anti-caking agents that make the sauce slightly grainy.
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