Dump-and-Go Crockpot Chicken Alfredo for Easy Comfort Food Nights
Creamy, cheesy, and completely hands-off—this Crockpot Chicken Alfredo is what weeknight dinner dreams are made of. With just a quick ingredient dump and a slow cooker doing all the work, you’ll end up with a comforting bowl of pasta that feels like a warm hug after a long day. No boiling, no babysitting—just a reliable, cozy meal that takes the stress out of dinner.
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Why You’ll Love This
- Dump-and-go convenience: No stovetop, no extra pans—everything goes right into the crockpot.
- Family-friendly comfort: This is the kind of creamy pasta that everyone looks forward to.
- Minimal prep: Just cube the chicken, open a few pantry staples, and press start. The perfect meal when craving crockpot alfredo chicken.
- Leftovers reheat well: It makes a great next-day lunch with barely any extra effort.
Expert Tips
- Break fettuccine in half before adding it to the slow cooker. This helps prevent clumping and ensures even cooking.
- Stir once or twice during the final 30–40 minutes of cooking to keep the pasta from sticking together.
- The consistency of the sauce must not be too thin. If the sauce feels loose at the end, cook uncovered for the last 10–15 minutes to let it reduce slightly, giving your crockpot alfredo chicken the perfect texture.
- Let it rest before serving. The sauce continues to thicken as it sits for a few minutes after cooking.
- If the chicken isn’t shredding easily, give it another 30 minutes on low and check again; it should fall apart easily when fully cooked.
- Want a fast stovetop version? Try this Cottage Cheese Alfredo Sauce. Just sauté garlic, heat it gently, and toss with pasta or chicken for a quick stovetop riff on your Crockpot favorite.
Storing and Reheating
Leftovers can be stored in the fridge for up to 3 days. To reheat, add a splash of milk or broth to loosen the sauce, then warm gently on the stovetop or in the microwave. It’s easy to store crockpot alfredo chicken by freezing it well; let it cool completely, then freeze in individual portions for up to 2 months.
More Crockpot Recipes
- This cozy Crockpot Chicken and Dumplings is everything you want in a comfort food dinner—creamy, satisfying, and completely hands-off. Just add everything to the slow cooker and let it bubble away into a bowl of tender chicken, fluffy biscuit dumplings, and rich flavor. It’s one of those easy meals that feels like a warm hug at the end of a long day.
- Making Indian food at home doesn’t have to mean extra effort. This Crockpot Butter Chicken is rich, creamy, and built for busy nights. It’s a slow cooker dinner that brings bold flavor with minimal prep.
- This Crockpot Chicken Parmesan is one of those easy dinners that delivers every time. It’s simple to prep, slow-cooked in marinara, topped with melty cheese and golden breadcrumbs, and perfect for a cozy weeknight meal.
- These Crockpot Chicken Tacos use simple ingredients and turn out juicy and flavorful every time. This is the kind of recipe that makes weeknights easier. Serve with avocado, shredded lettuce, sour cream, or turn it into taco bowls with rice and beans.
- If sticky, saucy chicken is your thing, don’t miss this one. These crockpot honey garlic chicken thighs are sweet, savory, and slow-cooked until perfectly tender. It’s one of those no-effort dinners that still feels like a win.
Tried this Crockpot Chicken Alfredo? Tell me how you served it – garlic bread, salad, or straight from the pot? And if you’re saving easy, cozy dinner ideas, this creamy favorite deserves a spot on your list.
Servings: 4
Equipment
Ingredients
- 2 chicken breasts boneless, skinless, cut into large chunks
- 3 cups heavy cream
- 2 cups chicken broth
- 1 cup Parmesan cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 oz fettuccine
- 4 oz cream cheese cubed
- 2 tablespoons unsalted butter
- Fresh parsley for garnish (optional)
Instructions
- Place chicken, heavy cream, chicken broth, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper into your Crockpot. Stir gently to combine.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through and tender. Remove the chicken, shred with two forks, and return it to the Crockpot.
- Stir in the cream cheese, butter, and uncooked fettuccine (broken in half for easier mixing). Make sure the pasta is submerged in the liquid as much as possible.
- Cover and cook on high for 30 to 40 minutes, stirring once or twice, until the pasta is cooked and the sauce is creamy. If the sauce seems thin, cook uncovered for the last 10–15 minutes to help it thicken.
- Give everything a final stir, garnish with parsley if desired, and serve hot.
Notes
- Fettuccine can clump—breaking the pasta and stirring once or twice helps prevent that.
- The sauce thickens as it sits—don’t worry if it looks loose at first.
- For extra flavor, use freshly grated Parmesan instead of pre-shredded.
Nutrition
Calories: 1213kcal | Carbohydrates: 50g | Protein: 49g | Fat: 92g | Saturated Fat: 56g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 385mg | Sodium: 1118mg | Potassium: 829mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3455IU | Vitamin C: 3mg | Calcium: 484mg | Iron: 2mg
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This is absolutely delicious! My husband said he could eat it every night.
This is absolutely delicious!
Hi Beverly,
Thank you so much! I’m thrilled you both enjoyed it. That’s such a sweet compliment from your husband, and I love hearing it was a hit all around. Appreciate you taking the time to leave a feedback!
– Shilpa