Slow-Cooker Chicken Alfredo: Creamy One-Pot Dinner Recipe

Creamy, savory, and simple to prepare, this Crockpot Chicken Alfredo is an ideal weeknight dinner the whole family will enjoy.

Chicken Alfredo is indulgent yet straightforward to make. With just a few fresh ingredients and minimal hands-on time, this slow cooker version delivers a rich, creamy sauce and tender chicken — perfect for a comforting family meal.

Ingredients

Use a 5-quart (or larger) slow cooker for best results.

• 1 tablespoon avocado oil or vegetable oil
• 1 ½ pounds boneless, skinless chicken breasts
• 1 teaspoon salt (plus more to taste)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried parsley
• ⅛ teaspoon black pepper
• 2 teaspoons fresh garlic, minced
• 4 cups chicken broth
• 3 cups heavy cream
• 4 tablespoons butter
• 12 oz uncooked penne pasta (use gluten-free pasta if needed)
• 5 oz freshly grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Directions

1. In a small bowl, combine the salt, garlic powder, onion powder, dried parsley, and pepper. Rub the seasoning evenly over both sides of the chicken breasts.

2. Heat a large skillet over medium-high heat for a few minutes. Add the avocado oil and sear the chicken 2–3 minutes per side until lightly browned. Searing helps lock in juices and improves texture, but you can skip this step and cook the chicken directly in the slow cooker if you prefer.

3. Add the minced garlic to the hot skillet and cook about one minute until fragrant. Pour 1 cup of chicken broth into the skillet and scrape up any browned bits with a wooden spoon. Let the liquid come to a simmer, then pour it over the chicken in the slow cooker.

4. Add the remaining chicken broth, heavy cream, and butter to the slow cooker. Cover and cook on high for 2–3 hours or on low for about 4 hours, until the chicken reaches an internal temperature of 165°F (74°C).

5. Remove the chicken to a cutting board and slice into bite-sized pieces.

6. Add the uncooked penne to the slow cooker and cook on high for 20–30 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened to your liking.

7. Stir the sliced chicken and freshly grated Parmesan into the pasta. Taste and adjust seasoning with additional salt or pepper if needed.

Serving

Serve the Chicken Alfredo warm, garnished with chopped fresh parsley and extra Parmesan if desired. It pairs nicely with a crisp green salad and crusty bread for a complete meal.

Gluten Free

To make this recipe gluten free, simply swap the penne for your favorite gluten-free pasta. All other ingredients listed are naturally gluten free, but always check labels if you need to avoid cross-contamination.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Freezing is not recommended for cream-based sauces, as texture can change after thawing.

Notes

Use freshly grated Parmesan for the smoothest sauce and best flavor. If you prefer a thicker, creamier sauce, strain the sauce into a saucepan, whisk together 2 tablespoons cornstarch with ¼ cup warm water, then bring the sauce to a low boil and stir in the cornstarch slurry until thickened. Return the sauce to the slow cooker and mix well.