Description
This Crock Pot Chicken Alfredo is a creamy, comforting, and easy-to-make slow cooker meal perfect for busy days. Tender chicken breasts are cooked in a rich sauce made of heavy cream, cream cheese, butter, and Parmesan, then combined with rigatoni pasta for a deliciously satisfying one-pot dinner.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless, skinless raw chicken breast tenders
- 2 cups heavy cream
- 1 1/2 cups chicken broth (low sodium recommended)
- 1/4 cup unsalted butter (sliced)
- 8 ounces cream cheese (cubed)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon white or black pepper
- 1/4 teaspoon garlic powder
Pasta and Garnish
- 1 pound rigatoni pasta (uncooked)
- 1/2 cup freshly grated Parmesan cheese
- Fresh chopped parsley for garnish (optional)
Instructions
- Prepare the slow cooker: Place the chicken breast tenders in a large slow cooker. Pour the heavy cream and chicken broth over the chicken. Add the sliced butter, cubed cream cheese, Italian seasoning, salt, pepper, and garlic powder to the cooker.
- Cook the chicken: Cover with the slow cooker lid and cook on high for 3 hours or on low for 5 hours until the chicken is cooked through and is fork tender.
- Shred chicken and combine with sauce: Remove the chicken from the slow cooker and place it on a large plate. Whisk the sauce in the slow cooker until smooth and creamy. Shred the chicken using two forks, then return it to the slow cooker and stir to combine with the sauce.
- Add pasta and cheese: Add the uncooked rigatoni pasta and Parmesan cheese into the slow cooker. Re-cover with the lid and cook on high for 30 minutes or until the pasta is tender and cooked through.
- Serve: Serve the Chicken Alfredo hot, garnished with freshly chopped parsley if desired.
Notes
- Use low sodium chicken broth to better control the salt level of the dish.
- Ensure the pasta is fully submerged in the sauce for even cooking.
- Stir the pasta halfway through cooking if possible to prevent sticking.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling the sauce.
