Pin The first time I made this slow cooker chicken alfredo, my husband walked through the door and stopped dead in his tracks. He said our entire apartment smelled like an Italian restaurant. That was the moment I realized a dump and go recipe could actually compete with stovetop classics.
I served this at my book club last winter and watched three women immediately ask for the recipe. Something about tender shredded chicken wrapped in that rich velvety sauce makes people feel taken care of.
Ingredients
- Boneless chicken breasts or thighs: Thighs stay juicier during long cooking but breasts work perfectly if you prefer leaner meat
- Heavy cream and whole milk: This combination creates that luscious restaurant texture without becoming overwhelming
- Uncooked penne or rigatoni: These shapes hold the sauce beautifully in their ridges and tubes
- Shredded mozzarella and grated Parmesan: Mozzarella brings the stretch while Parmesan adds that salty umami punch
- Cream cheese: The secret ingredient that makes the sauce cling to every piece of pasta
- Garlic: Fresh minced garlic infuses the cream as it cooks building layers of flavor
- Frozen peas: They add sweet pops of color and make this feel like a complete meal
- Italian herbs and nutmeg: Nutmeg is the classic Italian secret that enhances creamy sauces without tasting spicy
Instructions
- Layer the foundation:
- Arrange your chicken in an even layer at the bottom of the slow cooker then sprinkle it with the salt pepper Italian herbs nutmeg and minced garlic
- Create the creamy base:
- Pour in the heavy cream and milk then distribute the butter pieces and cream cheese cubes over everything
- Let the magic happen:
- Cover and cook on LOW for 3 hours until the chicken is cooked through then remove it shred with two forks and return it to the slow cooker
- Add the pasta:
- Stir in the uncooked pasta mozzarella Parmesan and frozen peas if using making sure everything is submerged in the sauce
- Finish with perfection:
- Cover and cook on HIGH for 30 to 40 minutes stirring once halfway through until the pasta is tender and the sauce has thickened
- Serve it up:
- Scoop into bowls and garnish with fresh chopped parsley for a pop of color
Pin My niece started calling this comfort pasta the good stuff after a particularly hard week at her new job. There is something about walking into a house filled with the smell of garlic and cream that feels like being hugged.
Make It Your Own
Sautéed mushrooms add an earthy depth while sun dried tomatoes bring bright tart notes that cut through the richness. Sometimes I throw in fresh spinach during the last 10 minutes just to feel better about serving vegetables.
Perfect Pairings
A crisp green salad with acidic vinaigrette balances the creaminess perfectly. Warm garlic bread is non negotiable in our house because that sauce deserves to be sopped up until the plate is clean.
Timing Is Everything
This recipe taught me that good things come to those who wait but not too long. The pasta texture can turn mushy if you walk away during those final 40 minutes.
- Set a timer and check the pasta at the 30 minute mark
- Gluten free pasta may need less time so check early
- The dish holds well on warm for up to an hour if guests are running late
Pin This recipe has saved more weeknights and last minute dinner invitations than I can count. Sometimes the best meals are the ones that let you focus on the people instead of the stove.
Recipe Q&A
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and remain tender when slow-cooked in this dish.
- → Is it necessary to pre-cook the pasta?
No, the uncooked penne or rigatoni cooks directly in the slow cooker with the sauce, absorbing flavors and softening perfectly.
- → Can I add vegetables to this dish?
Frozen peas are a great optional addition, adding a pop of sweetness and color without altering the creamy texture.
- → What cheeses are used for the sauce?
Shredded mozzarella and grated Parmesan provide creaminess and depth, complemented by cream cheese for richness.
- → How can I make this dish gluten-free?
Simply substitute regular pasta with gluten-free penne or rigatoni, adjusting cooking time if necessary.