Slow Cooker Chicken Alfredo Pasta Recipe
Make this Slow Cooker Chicken Alfredo Pasta recipe for a restaurant-worthy meal with little to no prep. No longer do you have to splurge on this classic dish for takeout! Make this incredibly simple version at home for a new family favorite.
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The slow cooker is a popular choice for many chicken recipes, but have you tried adding your favorite pasta yet? Yes, you really can make a delicious all-in-one meal with creamy, cheesy Alfredo sauce, tender chicken, and perfectly cooked noodles.
Why Chicken Alfredo Is A Family Favorite
Creamy sauce. Cheese. Pasta… need I say more? In case you haven’t tried chicken Alfredo pasta before, here are a few more reasons to convince you why it is THE best and even better in the slow cooker.
- The slow cooker version of this famous dish gives you a gourmet-style meal without the cost – plus, extra portions for seconds or leftovers!
- Using a made-from-scratch recipe, this version contains no preservatives, high sodium levels, or extra oils for a healthy dish that you can serve your family proudly.
- With the slow cooker, you will get perfectly tender chicken and can also include pasta near the end for a one-pot dish. The traditional method would require at least 3-4 different pieces of cookware!
- This recipe includes cream cheese which makes the sauce super tasty and filling for everyone. The cream cheese thickens the sauce seamlessly instead of making a traditional roux over the stove.
- Paired with our favorite veggie side dish or salad, this is a satisfying meal that leaves everyone happy!
Ingredients Needed
- Chicken – Use boneless, skinless chicken breasts for easy shredding.
- Chicken broth – Broth creates a flavorful base for the Alfredo sauce. Try chicken bone broth for added nutrients!
- Herb & garlic seasoning – Alfredo sauce only needs simple seasoning to allow the cheesy flavors to take the lead! This herb & garlic seasoning is a great subtle mix for sauces.
- Salt – Just a pinch!
- Cream cheese – Cream cheese is not typically used in stovetop Alfredo sauces, but it works very well in the slow cooker as a creamy base with just the right thickness.
- Parmesan cheese – Fresh-grated would be the optimal choice but shredded can work just as well!
- Cornstarch and water – These will make an easy slurry mixture to thicken the sauce near the end.
- Noodles – I used classic fettuccine noodles for my family but you could also swap for another noodle with a firmer texture such as penne, fusilli, or bow-tie noodles.
- Add a bit of chopped parsley for garnish if desired!
How To Make Chicken Alfredo In The Slow Cooker
Making pasta in the slow cooker is not as complicated as it may seem! Simply cook the meats and sauces first, then add pasta toward the end of cooking. With that in mind, be sure to plan to be near your slow cooker when 30 minutes to an hour remains in the cooking time so that you can add and monitor the noodles.
- Place chicken, broth, and seasonings in the slow cooker.
- Top the chicken with cream cheese and shredded parmesan and cook on high for 3-4 hours or low for 6-8 hours.
- When the chicken is fully cooked, remove it from the slow cooker and shred it with two forks. Set the chicken aside in a dish.
- Whisk together a slurry of cornstarch and water and add it to the slow cooker.
- Using a whisk, stir the slow cooker mixture until the parmesan and cream cheese are combined and smooth.
- Break the dry noodles in half and place them in the slow cooker. (As a reminder, this will likely be a few hours into the cooking time depending on the low or high setting.)
- Top the noodles with chicken and cover the slow cooker.
- Turn the slow cooker on high for 30-60 minutes until the noodles are fully cooked. Stir the noodles 3-4 times during cooking to ensure they do not become mushy.
- If noodles are not done after the allotted time, add extra water or broth (1/2 cup at a time) until cooked to al dente.
A few tips for the best Alfredo pasta:
- Add extra water or broth if the pasta is not tender at the end of cooking and monitor for an additional 10-15 minutes.
- Add more cornstarch slurry to thicken the sauce if needed. If the sauce is too thick, add a little more chicken broth.
- Turn off the slow cooker and serve right away for best results.
Recipe Variations and Substitutions
- If you wish, you can cook the noodles separately according to their package directions and just reduce the amount of broth at the beginning. This may be a better option if you won’t be nearby to stir the noodles during slow cooking. Simply add the precooked noodles to the chicken Alfredo mixture when ready to serve!
- Use different noodles if you like.
- You can also use boneless skinless chicken thighs if you prefer. You may wish to dice the chicken into bite-sized pieces rather than shredding.
- Adding frozen veggies is another way to get some extra nutrition in the meal! Simply add a bag of frozen veggies like broccoli cuts or peas at the same time that you add the pasta noodles.
- Try my homemade Italian dressing mix as a swap for the herb & garlic seasoning. Add a pinch of ground black pepper or crushed red pepper for a little extra spice!
What To Serve With Chicken Alfredo
Almost any restaurant menu will pair chicken Alfredo pasta with a crunchy Caesar salad and some form of garlic bread. You can’t go wrong with a side of each on your table! To keep your meal prep simple, pick up a salad mix and frozen rolls or bread at the grocery store and recreate this complete meal at home.
If you have time to try out extra veggies, some tasty and colorful options are Sautéed Carrots with Honey or Lemon Pepper Roasted Asparagus. These can be made in a skillet or oven while your slow cooker is working away!
Storing and Reheating
Store leftovers in the fridge for up to 3 days. Reheat single servings in the microwave. I do NOT recommend freezing Alfredo pasta due to the texture changes in the noodles once defrosted.
Slow Cooker Chicken Alfredo FAQs
- Would this recipe make a good freezer meal? This recipe can be adapted as an easy freezer meal. Use a freezer-safe gallon bag and assemble all ingredients except noodles, cornstarch, and water. Label your bag for later and follow directions once defrosted!
- Would jarred Alfredo sauce work for this recipe? Many other slow cooker recipes DO use jarred Alfredo sauce. However, I don’t recommend swapping ingredients for a jar of sauce here since plenty of liquid is needed for both the chicken and noodles to cook appropriately.
- How long does it take to cook pasta in the slow cooker? Each slow cooker has a slight temperature variation, so I would estimate that the pasta will cook between 30-60 minutes on the high setting.
- What to do if the chicken Alfredo is too dry? If the Alfredo is too thick or too dry, add some additional chicken broth and mix well to combine.
Slow Cooker Chicken Alfredo Pasta
Equipment
- Slow Cooker
Ingredients
- 1 pound chicken breasts boneless, skinless
- 3 cups chicken broth
- 1 tablespoon herb & garlic seasoning
- 1/4 teaspoon salt
- 4 ounces cream cheese
- 1 cup shredded parmesan cheese
- 1 tablespoon cornstarch
- 1 tablespoon water
- 16 ounces noodles
- Chopped parsley for garnish
Instructions
- Place chicken, broth, and seasonings in slow cooker
- Top with cream cheese and shredded parmesan and cook on high for 3-4 hours or low for 6-8 hours
- When chicken is fully cooked, remove from slow cooker and shred with forks. Set chicken aside.
- Whisk together cornstarch and water and add to slow cooker
- Using a whisk, stir slow cooker mixture until parmesan and cream cheese are combined and smooth
- Break dry noodles in half and place in slow cooker
- Top noodles with chicken and cover slow cooker
- Turn the slow cooker on high for 30-60 minutes until noodles are fully cooked, and stir noodles 3-4 times during cooking
- If noodles are still not done, add extra water or broth (1/2 cup at a time) until cooked to al dente
Notes
- Store leftovers for up to 3 days in the fridge. Reheat single servings in the microwave.
- This recipe will not freeze well due to textural changes when defrosted.
- Don’t forget to stir the noodles a few times to help them cook evenly and prevent clumping!
- Add more cornstarch slurry if needed to thicken the sauce. Add more chicken broth if the sauce is too thick.
- Serve immediately for best results and do not leave on the “keep warm” setting to prevent a mushy dish!
- Garnish with chopped fresh parsley if desired.
As a born and bred Italian boy; I’ll stick to my boiled pasta and a jar of Alfredo Sauce. Chicken optional.
The flavor is a little too salty and the texture is way way way too gummy. I added more broth and water and it still was super thick. This could use way more liquid and cheese. Was so disappointed with this because it looked sooo good.
While the flavor was alright, this definitely didn’t thicken into anything close to an Alfredo sauce, and the chicken is so tender and overcooked it’s purely shredded and hard to even distinguish from the noodles. It needs heavy cream and flour for a roux, the cream cheese/Parmesan combo just didn’t cut it.
What can I use instead of the herb and garlic seasoning?
You could make your own blend of Italian seasoning, garlic and salt.
Can you use the jar of alfredo sauce instead ?
With some adjustments I’m sure you could! I haven’t tested this out, so unfortunately I can’t provide an exact recipe, but if you decide to try it, let me know!
Loved this recipe! It was so easy but I’d change a few things when making it next time. I’d add another cup of broth/stock & cheese and I think I’ll cook the noodles to al dente on the stovetop as they did stick a bit in my crockpot. But other than that it tasted great and the sauce was a perfect flavor!
Elizabeth, when you state that you would add extra cheese, do you mean the cream cheese and/or the parmesan? How much? My question is for the “Slow Cooker Chicken Alfredo Pasta” recipe. Thank you for your help!
Am sending this to all my girlfriends. SO EASY and SO GOOD!
Thanks for all your great recipes, Jennifer!
Thanks Reenie!
Hello,
I accidentally bought grated Parmesan cheese instead of shredded. Will that be okay for this meal?
Thank you for your time,
Jocelyn
It should be fine as long as it’s fresh grated and not dry. You will probably want to use a little less.