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Alfredo pasta on a marble surface with cheese in the background.

Crockpot Chicken Alfredo

This creamy Crockpot Chicken Alfredo is a dump-and-go weeknight dinner with rich Parmesan flavor, tender shredded chicken, and perfectly cooked fettuccine—all made in one pot.
5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

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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