Crock pot chicken fettuccine alfredo with cream cheese

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Crock Pot chicken alfredo is packed full of flavor and lusciously creamy. It's also ridiculously easy to make in one pot - just perfect for those busy days when you want a treat for dinner!

I'm all about making pasta the traditional way, but there certainly are times when a one-pot pasta dish comes in quite handy.

Enter this Crock Pot chicken alfredo, a super easy recipe the entire family will love. It requires just a handful of ingredients and minimal effort. Plus, since it's made in the slow cooker, it means that there's less washing up to do.

This slow cooker chicken alfredo is super creamy and rich even though it's made with half and half and light cream cheese, with no butter at all.

Why you'll love this Crock Pot chicken alfredo

• It's a lighter version of the popular Olive Garden chicken alfredo, and it's unbelievably tasty.
• It requires very little prep time and cleanup is a breeze.
• You don't have to cook the pasta separately - it all goes in one pot.

What goes into chicken alfredo sauce

Chicken breast - You'll need 2-3 chicken breasts for this chicken alfredo pasta, depending on size. You should have about 1 lb (450g) in total.

You can also use boneless skinless chicken thighs - they contain more fat, and as a result, they're much juicier.

Half and half - You don't need heavy cream to make this Crock Pot alfredo extra creamy. Half and half is enough as the sauce will thicken from the starch in the pasta.

Cream cheese - I used light Philadelphia cream cheese in this recipe. You can use full-fat cheese if you like.

Chicken broth - A low-sodium chicken stock is best in this chicken alfredo pasta. The parmesan and cream cheese already have salt, so it's best to adjust the seasoning right at the end.

Aromatics - A mix of Italian herbs, garlic powder and onion powder infuses the sauce with a fantastic flavor. You can also use freshly minced garlic.

Pasta - I used rigatoni for this Crock Pot chicken alfredo, but penne pasta, bowtie pasta, fusilli or fettucine are also great choices. If using long pasta, you may need to break it in half to fit in the slow cooker.

Parmesan - Freshly grated parmesan cheese is always best for pasta recipes. I keep a block in the fridge and use a fine grater to grate as much as I need.

How to make slow cooker chicken alfredo

Add the chicken breast, half and half, light cream cheese, chicken stock, Italian herbs, garlic powder, and onion granules to the slow cooker bowl. Season with salt and freshly ground black pepper.

Cook for 2 hours on high or until the chicken is cooked through. Transfer the chicken to a plate and add the uncooked pasta to the slow cooker.

Cook for 30 minutes on high or until the pasta is almost al dente. Meanwhile, shred the chicken with two forks and set it aside.

Once the pasta is cooked, stir in the shredded chicken and grated parmesan.

Place the lid back and cook for another 10 minutes. Toss to combine, adjust the seasoning, then garnish with parsley and serve immediately.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 3 days.
• You can reheat them in the microwave or on the stovetop. You may need to add a splash of milk when reheating because the pasta will continue to absorb the liquid.
• I don't recommend freezing this chicken pasta dish.

Recipe notes and tips

• Add some peas, carrots or broccoli florets to give this easy chicken alfredo a veggie boost.
• Alternatively, stir in some baby spinach at the end and stir for 1-2 minutes until wilted.
• If you don't want to shred the chicken, you can cut it into bite-size pieces.
• Don't use frozen chicken breasts to make this slow cooker recipe.

If you liked this Crock Pot chicken alfredo recipe, you might also like some of my other easy chicken recipes:

• Easy Chicken Goulash
• Creamy Chicken Gnocchi
• Instant Pot Chicken Stew
• Chinese Chicken and Mushrooms (Panda Express Mushroom Chicken)
• Bacon and Chicken Risotto

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 35 minutes

Ingredients

• 1 lb (450 g) chicken breast
• 1 ½ cup (300 ml) half and half (single cream)
• 1 cup (150 g) light cream cheese
• 1 cup (250 ml) chicken stock
• 1 teaspoon Italian herbs mix
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 8.8 oz (250 g) rigatoni
• ¼ cup (30 g) Parmesan, grated
• Salt and freshly ground black pepper to taste
• Fresh parsley, to garnish

Instructions

1. Add the chicken breast, half and half, light cream cheese, chicken stock, Italian herbs, garlic powder, and onion granules to the slow cooker bowl. Season with salt and freshly ground black pepper.
2. Cook for 2 hours on high or until the chicken is cooked through. Transfer the chicken to a plate and add the pasta to the slow cooker.
3. Cook for 30 minutes on high or until the pasta is almost al dente. Meanwhile, shred the chicken with two forks and set it aside.
4. Once the pasta is cooked, stir in the shredded chicken and grated parmesan. Place the lid back and cook for another 10 minutes. Toss to combine, adjust the seasoning, then garnish with parsley and serve immediately.

Nutrition Information:

Yield:

Nutritional information is an estimate provided by an online nutrition calculator.

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