Dinner

The BEST Crockpot Chicken Alfredo Recipe

ByRita Bennet December 2, 2025December 2, 2025

Introduction

This Crockpot Chicken Alfredo is a creamy, comforting meal that’s incredibly easy to make. Combining tender chicken with rich Alfredo sauce and perfectly cooked pasta, it’s a hands-off dinner solution perfect for busy days.

A white bowl holds a creamy pasta dish with three main layers: at the base, pale yellow penne pasta coated in a smooth white sauce; on top, chunks of white chicken mixed evenly with the pasta; and the whole dish sprinkled with bright green chopped parsley and coarse black pepper. Two slices of golden toasted bread lean against the side of the bowl, adding a warm, crunchy texture contrast. A silver fork is inserted into the pasta on the right side of the bowl. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb chicken breast
4 oz cream cheese

4 Tbsp unsalted butter
3 garlic cloves, minced

1 tsp salt
½ tsp ground black pepper

2 1/2 cups heavy whipping cream
1 cup chicken broth
¾ cup parmesan cheese

8 oz penne pasta, uncooked

Instructions

Step 1: Add the chicken breast, cream cheese, cubed butter, minced garlic, salt, pepper, chicken broth, and heavy whipping cream into the slow cooker. Cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is fully cooked.
Step 2: Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot. Add the uncooked penne pasta and parmesan cheese, then cook on high for about 35-40 minutes, or until the pasta is tender and cooked through.

Step 3: Serve topped with freshly grated parmesan cheese and chopped greens like parsley or basil, if desired.

Tips & Variations

For extra flavor, try adding Italian seasoning or red pepper flakes to the crockpot before cooking.
Use rotini or rigatoni pasta if penne is unavailable; just adjust cooking time as needed.

For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens.

How to Serve

This close-up image shows a creamy pasta dish in a black pan, filled with three main layers: the bottom layer is a smooth, white creamy sauce, the middle layer is pale yellow penne pasta scattered around, and the top layer has white shredded chicken mixed into the sauce. Fresh green parsley leaves and coarse black pepper are sprinkled evenly over the dish, adding color contrast. The creamy sauce also has some cheese shavings spread throughout, giving a slightly textured look. The spoon is partly visible on the left side, slightly dipped into the pasta. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase cooking time and check for doneness before shredding.

Can I make this recipe without a crockpot?

Yes, you can cook the chicken and sauce in a deep skillet or Dutch oven on the stovetop, then add the pasta once the chicken is cooked, cooking until the pasta is tender.