Creamy Slow Cooker Chicken Alfredo for Cozy Nights

October 23, 2025October 23, 2025 by Jake

Hey there, dinner warriors! Today, I want to share something that’ll make your weeknight meals amazingly simple and delicious: Slow Cooker Chicken Alfredo. Picture this: creamy, dreamy alfredo sauce mingling with tender chicken and perfectly cooked pasta—all coming together in your trusty slow cooker. If you’re anything like me, by the middle of the week, you’re tired of coming up with meal ideas. This hits the mark and makes everyone happy and full.

Now, I must confess, my first attempt at a slow cooker meal was a comedy of errors. I forgot to plug the thing in and wondered why dinner wasn’t ready! Lesson learned. Don’t worry; this recipe is foolproof and disaster-free. Before we dive into cooking, if you’re up for another slow-cooker treat, you might want to check out this amazing slow cooker beef stew.

Why you’ll love this recipe

This slow cooker chicken alfredo isn’t just food; it’s a lifesaver. Busy days will feel less stressful knowing a delicious meal is simmering away.

Absolutely perfect for those days when you don’t want to hover over the stove but still want something homemade. Plus, you’re getting all the comfort of alfredo sauce without all the work.

The high-five moment? This dish is less mess and fewer dishes to wash. Who could say no to that?

Ingredients

2 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
1/4 cup salted butter, cubed
1/2 tsp kosher salt
1/2 tsp black pepper, plus more for serving
2 garlic cloves, finely chopped
12 oz rigatoni
2 boneless skinless chicken breasts (about 1 ½ pounds total)
1 1/2 cups freshly grated parmesan cheese (about 6 ounces), plus more for serving
1/4 cup flat-leaf parsley, chopped

Step-by-step instructions

Prepare the slow cooker

First up, grab your 6- to 8-quart slow cooker and add those wonderful goodies: heavy cream, chicken broth, butter, salt, pepper, crushed garlic cloves, and chicken. Give it a stir to mix it all nicely.

Cook the chicken

Set your slow cooker to low for about 3 to 5 hours, or on high for 2 to 3 hours, until the chicken’s internal temperature hits 165°F.

Slice the chicken

Once your chicken is done, move it to a cutting board to cool just a tad. Then slice it into bite-sized pieces—perfect for easy eating.

Add the pasta

Return to your slow cooker and toss in the rigatoni. Turn up the heat to high and cover. Let the pasta cook for about 25 to 30 minutes until it’s just right.

Combine and serve

Finally, gently stir in your chicken and parmesan cheese, letting that delightful mixture come together. Serve hot, topped with parsley, more parmesan, and a sprinkle of black pepper.

Recipe tips & variations

This dish can adapt to your taste:

Swap out rigatoni for fettuccine, or any pasta you’ve got hanging around the pantry.
Want a veggie boost? Add in peas or spinach during the last 5 minutes of cooking.

If dairy isn’t your best friend, try substituting with an almond or cashew cream.

Storage & reheating

This slow cooker chicken alfredo keeps in the fridge for up to three days in an airtight container. For longer storage, freeze for up to two months.

Reheat slowly on the stove over medium-low heat, stirring frequently. If your sauce thickens, add a splash of milk or chicken broth.

FAQs

Q: Can I use whole wheat pasta?
A: Absolutely! Whole wheat pasta works just fine, though it may slightly change the texture.

Q: How can I make it gluten-free?
A: Easy peasy! Swap out the rigatoni for your favorite gluten-free pasta.

Q: Can I use chicken thighs instead?
A: Sure thing. They’ll be just as tender and juicy. Adjust the cooking time as needed.

Q: What can I do to make it spicier?
A: Add a dash of red pepper flakes or a pinch of cayenne for a bit of heat!

Recipes you may like

Digging the slow cooker vibe? Try these other delightful dishes: