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–+ servings
Crockpot Chicken Alfredo

Creamy Crockpot Chicken Alfredo

Enjoy effortless comfort food with this Crockpot Chicken Alfredo that's rich, creamy, and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Breast Main protein source
For the Sauce
  • 8 ounces Cream Cheese Full-fat recommended
  • 2 tablespoons Unsalted Butter Can substitute with olive oil
  • 4 cloves Garlic Freshly minced
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Ground Black Pepper White pepper is a milder alternative
  • 1 cup Heavy Whipping Cream Half-and-half can be used for a lighter version
  • 1 cup Chicken Broth Low-sodium is preferable
  • 1 cup Parmesan Cheese Freshly grated
For the Pasta
  • 12 ounces Penne Pasta Uncooked

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Prepare the Ingredients: Gather and prep all ingredients for the Crockpot Chicken Alfredo.
  2. Load the Crockpot: In your slow cooker, add the chicken breast, cream cheese, butter, garlic, salt, and black pepper. Pour in the chicken broth and heavy cream.
  3. Set the Cooking Time: Cover and cook on high for 2 to 3 hours or low for 4 to 5 hours.
  4. Shred the Chicken: Remove cooked chicken; shred using two forks and return to the slow cooker.
  5. Add the Pasta and Cheese: Stir in uncooked penne pasta and grated Parmesan cheese, ensuring pasta is well coated.
  6. Cook the Pasta: Cover again and cook on high for an additional 35 to 40 minutes until pasta is tender.
  7. Serve and Garnish: Sprinkle extra Parmesan on top before serving.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 1mgCalcium: 250mgIron: 1.5mg

Notes

For best flavor, use fresh ingredients. Leftovers can last up to 3 days in the fridge.

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