Slow Cooker Chicken Alfredo is one of my most favorite quick and easy dinners. Creamy homemade Alfredo sauce with tender slow-cooked chicken and rigatoni, all made in the Crockpot for a super delicious and easy meal.
Slow Cooker Chicken Alfredo
I love a good Crockpot meal! I search for them on the regular because by the time dinner rolls around every day I have roughly zero energy to cook. That’s why I especially love this Slow Cooker Chicken Alfredo recipe. Everything is made right in the slow cooker!
I made a board on Pinterest for slow cooker recipes. Click here to check it out!
The Ingredients
To make the Slow Cooker Chicken Alfredo, here are the ingredients you will need:
- 2 to 2 ½ pounds boneless, skinless raw chicken breast tenders (or thin-sliced chicken breasts) – I like to use chicken breast tenders because they are usually nicely trimmed and ready to just pop into the slow cooker. You can use regular chicken breasts, but you may want to slice or pound them thin so they cook in the correct amount of time.
- 2 cups heavy cream
- 1 ½ cups chicken broth or stock – I recommend you use low sodium so the end result isn’t too salty.
- ¼ cup butter, sliced – unsalted recommended, but not necessary.
- 8 ounces cream cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- ¼ teaspoon garlic powder
- 1-pound uncooked rigatoni pasta
- ½ cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Note: the above list is to help you make your grocery list. The full printable recipe is at the end of this article.
Cost
I bought all of the ingredients for this recipe at ALDI (except for the seasonings which I already had on hand), so it was a fairly inexpensive recipe to make. Here’s my breakdown:
- Chicken – $9.79
- Rigatoni – $1.69
- Heavy cream – $1.39
- Butter – $.50 ($1.99/pound)
- Chicken broth – $.69
- Cream cheese – $.79
- Fresh Parmesan – $1.50 ($3.99 for the whole wedge)
- Seasonings – price negligible
Total: $16.35 or $2.04 per serving
Prices vary depending on region and food prices.
How to Make Slow Cooker Chicken Alfredo
STEP 1: Place the chicken in a single layer in the slow cooker. Top with the heavy cream, chicken broth, cubed butter and cream cheese, and seasonings.
STEP 2: Cook the chicken and sauce on high for 3 hours or low for 5 hours until the chicken is fork tender.
STEP 3: Remove the chicken from the slow cooker and shred. Return the chicken to the sauce in the slow cooker and add the rigatoni and freshly grated Parmesan cheese.
STEP 4: Cook the rigatoni chicken alfredo on high for 30 minutes. Start checking the pasta at 20 minutes of cook time to see if it’s done so you don’t accidentally overcook it. No one likes mushy pasta! Depending on your slow cooker, the rigatoni should be al dente sometime between 25-30 minutes of slow cooking time, but may possibly need an additional 5 minutes if it’s not ready after 30 minutes.
Finally, give the pasta a good stir and it’s time to serve!
What to Serve with Slow Cooker Chicken Alfredo
Here are some ideas:
- Tossed salad
- Caesar salad
- Garlic bread or breadsticks
- Buttered fresh Italian bread
- Green beans
- Oven roasted broccoli
What to do with Leftovers
The leftover Slow Cooker Chicken Alfredo keeps really well in an airtight container in the refrigerator for up to three days. To reheat, just microwave individual portions or top with shredded mozzarella cheese and bake in an oven safe dish until hot.
Slow Cooker Chicken Alfredo
- Total Time: 3 hours 40 minutes
Description
Slow Cooker Chicken Alfredo is one of my most favorite quick and easy dinners. Creamy homemade Alfredo sauce with tender slow-cooked chicken and rigatoni, all made in the Crockpot for a super delicious and easy meal.
Ingredients
- 2 to 2 ½ pounds boneless, skinless raw chicken breast tenders (or thin-sliced chicken breasts)
- 2 cups heavy cream
- 1 ½ cups chicken broth or stock (low sodium recommended)
- ¼ cup butter, sliced (unsalted recommended)
- 8 ounces cream cheese, cubed
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- ¼ teaspoon garlic powder
- 1-pound uncooked rigatoni pasta
- ½ cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Place the chicken breast in a large slow cooker. Pour the heavy cream and chicken broth over the chicken breast. Add the sliced butter, cubed cream cheese, Italian seasoning, salt, pepper, and garlic powder.
- Cover the slow cooker with the lid and cook on high for 3 hours or low for 5 hours until the chicken is cooked through and fork tender.
- Remove the chicken from the slow cooker and place on a large plate. Whisk the sauce in the slow cooker until smooth. Shred the chicken with forks, then add back to the slow cooker.
- Add the uncooked rigatoni and the Parmesan cheese. Re-cover the slow cooker with the lid and cook on high for 30 minutes or until the pasta is tender.
- Serve hot with fresh parsley for garnish if desired.
- Prep Time: 10
- Cook Time: 3 hours, 30 minutes
Keywords: rigatoni, alfredo, chicken alfredo, parmesan, cheese sauce, slow cooker recipe, crockpot recipe
Feedback
After you make Slow Cooker Chicken Alfredo, come back and tell me how you like it! You can leave a comment and recipe rating in the comments section below. You can also click here to see this on Pinterest and leave a comment there or even your own picture. Another option would be to tag me on Instagram @MomNeedsChocolate. Can’t wait to hear from you!
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Can this be frozen once cooked? I wasn’t sure if it would reheat okay because of the cream.
It can be frozen, but the consistency will be a bit off after thawing and reheating.
How much is a serving?
I loved the flavor in this! However my pasta is still chewy at 35 minutes. Any suggestions?
★★★★
You can let the pasta continue to cook, checking about every 5 minutes, until it is to your desired texture.