If you're looking for a super easy dump-and-go recipe, this Crockpot Alfredo Chicken is one you totally need to try. I’ve always loved using my crockpot. There’s just something awesome about throwing everything into it, turning it on, and letting it do the cooking for you.
Today, we're making Alfredo chicken, and I'm taking a few shortcuts by using store-bought Alfredo sauce. That's what I love about this recipe: it's easy, comforting, and doesn't require you to make everything from scratch. And if you need it to be gluten-free, you can easily swap in your favorite gluten-free pasta, Alfredo sauce, and cheese.
So grab your crockpot, put on your apron, grab your favorite drink, and let's make some dinner!
Looking for more easy Chicken recipes? Try Lemon Herb Chicken, Italian Chicken Cutlets, Jamaican Fried Chicken, and Air Fryer Cornish Hens
Using a crockpot also takes me back to my grandma’s cooking. When I was growing up in Kenya, she didn’t have a crockpot. She had a clay pot that sat over a three-stone fire.
My siblings, my aunt, and I would collect firewood for her and carry it to her kitchen, which was a round, thatched-roof mud hut with a dirt floor and smoke-stained walls. There was one door, one small two-foot window, and in the center of the hut was the three-stone fire where she cooked.
We would hand her the firewood, and she would carefully place it between the stones, light it with a match and some kindling, and then set the clay pot over the fire.
Looking back, those are some of my favorite memories. There was something so simple and beautiful about those days, the fire, the clay pot, my grandma cooking, and all of us kids doing our part to help her.
Thankfully, our crockpot is electric, so I can set it and forget it. I’ve used it for just about everything, rice, wings, chicken, you name it! The only thing I feel like it can't do is wash dishes and do laundry, but trust me, I'm working on that.
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Keyword Ingredients
You’ll need the following ingredients to make this slow cooker chicken with alfredo sauce recipe.
Ingredient Notes
Chicken Breasts: Boneless, skinless chicken breasts become wonderfully tender as they slowly cook in the Alfredo sauce. Cutting them into evenly sized pieces helps everything cook at the same rate while making the finished dish easier to serve. Substitutions: Chicken thighs are an excellent alternative. Rotisserie chicken can also be used if you'd like to shorten the cooking time.
Italian Seasoning: Italian seasoning adds a blend of herbs that complements the creamy Alfredo sauce without overpowering it. It gives the chicken more flavor before it slowly cooks.
Substitutions Use a combination of dried basil, oregano, parsley, and thyme. Herbes de Provence also works well for a slightly more aromatic flavor.
Alfredo Sauce: Jarred Alfredo sauce provides the creamy base that makes this recipe incredibly convenient while still delivering rich, comforting flavor.
Substitutions: You can substitute it with homemade Alfredo sauce. Garlic Alfredo, roasted garlic Alfredo, or four-cheese Alfredo all work beautifully for this recipe.
Parmesan Cheese: Freshly grated Parmesan melts into the sauce and adds a nutty, savory depth that balances the richness of the Alfredo.
Substitutions: Pecorino Romano offers a slightly sharper flavor. Asiago is another delicious option.
Mozzarella Cheese: Mozzarella melts smoothly into the sauce, making it extra creamy and helping create that irresistible cheesy texture.
Substitutions: Provolone, Monterey Jack, fontina, or an Italian cheese blend all melt beautifully.
Penne Pasta: Penne is sturdy enough to hold up to the rich Alfredo sauce while its ridges capture plenty of creamy sauce inside every bite.
Substitutions: Rigatoni, rotini, cavatappi, farfalle, ziti, or fusilli all work well. Fettuccine can also be served alongside the sauce if preferred.
How To make Alfredo Chicken in the Crockpot
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Season the Chicken Season the chicken with the Italian seasoning, salt, and pepper until all the pieces are evenly coated. For extra flavor, cover and refrigerate them for 30 minutes if time allows.
Step 2: Add the Ingredients Transfer the chicken to the slow cooker. Add the Parmesan, mozzarella, Alfredo sauce, and 1½ cups of water, then stir until everything is well combined.
Step 3: Slow Cook Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is cooked through and tender.
Step 4: Cook the Pasta About 20 minutes before serving, cook the penne according to the package directions until al dente, then drain the pasta well.
Step 5: Combine Stir the cooked pasta into the Alfredo sauce until they are all evenly coated. Cover and cook them for 5–10 minutes, or until the pasta is heated through.
Step 6: Serve Give everything one final stir, then serve the Chicken Alfredo warm with a sprinkle of fresh parsley.
Recipe Tips and Tricks
Cut the chicken evenly: Uniform pieces cook consistently.
Use freshly grated cheese: Fresh cheese melts much smoother than pre-shredded cheese and creates a silkier sauce.
Taste before serving: Jarred Alfredo sauces vary in saltiness. Taste the finished dish before adding more salt.
Refrigerate the seasoned chicken first: Thirty minutes of seasoning gives the chicken noticeably better flavor.
Reserve some pasta water: If the Alfredo thickens too much, a splash of reserved pasta water quickly loosens the sauce.
Storage and Reheating
Refrigerating: Allow the Alfredo to cool completely before transferring it to an airtight container. Refrigerate it for up to 4 days.
Freezing: Although cream sauces can separate slightly after freezing, this recipe still freezes fairly well. Store it in freezer-safe containers for up to 2 months. Freeze the chicken and sauce separately from the pasta whenever possible.
Reheating
Microwave: Heat it in 30-second intervals, stirring between each until warmed through. Add a splash of milk or chicken broth if the sauce becomes too thick.
Stovetop: Warm it over low heat while stirring frequently. Add milk, cream, or chicken broth a little at a time until the sauce becomes smooth and creamy again. Avoid high heat, which can cause the sauce to burn and cheese to separate.
Your Questions Answered
The pasta continues absorbing liquid after it's added. Stir in a little milk, chicken broth, or reserved pasta water until it reaches your desired consistency.
Pasta absorbs liquid quickly and becomes overly soft and mushy after extended cooking.
An easy trick is to mix in a small amount of instant potato flakes. They dissolve quickly and help thicken the sauce without changing the flavor.
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Recipe
Alfredo Chicken In Crockpot
Method
- Season the chicken with the Italian seasoning, salt, and pepper until all the pieces are evenly coated. For extra flavor, cover and refrigerate them for 30 minutes if time allows.
- Transfer the chicken to the slow cooker. Add the Parmesan, mozzarella, Alfredo sauce, and 1½ cups of water, then stir until everything is well combined.
- Cover and cook on Low for 3–4 hours or High for 2–3 hours, until the chicken is cooked through and tender.
- About 20 minutes before serving, cook the penne according to the package directions until al dente, then drain the pasta well.
- Stir the cooked pasta into the Alfredo sauce until they are all evenly coated. Cover and cook them for 5–10 minutes, or until the pasta is heated through.
- Give everything one final stir, then serve the Chicken Alfredo warm with a sprinkle of fresh parsley.
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