Easy Crockpot Chicken Alfredo

Last updated on October 3rd, 2026

When the weather is nice, I don’t feel like hanging in the kitchen all evening! That’s where my best bud comes in clutch, my crockpot. This Easy Crockpot Chicken Alfredo was creamy, garlicky, packed with chicken and absolutely delicious. It was super easy to make and my favorite part? You don’t have to brown any meat or cook any pasta separately. It’s truly a dump and go recipe – aside from the last 30 minutes when you need to add in the pasta and cheese. It really couldn’t get any easier than this. It’s a crowd-pleaser too!

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Did you know?

Italians don’t eat chicken alfredo! In Italy, you would never find it. They do, however, have pasta with butter and cheese which is called “fettuccine al burro.”

Chicken alfredo is actually an Italian American fusion recipe. The OG alfredo, which was created by Alfredo di Lelio, also didn’t have any heavy cream in it! How wild.

What ingredients do I need to make this?

For the crockpot chicken alfredo:

Chicken Breast
Salt
Black Pepper
Italian Seasoning
Garlic
Chicken Broth
Heavy Cream
Butter
Penne
Parmesan Cheese

For serving:

Parsley
Parmesan
Garlic Bread

What equipment do I need?

• Crockpot
• Cutting Board
• Chef Knife
• Cheese Grater
• Measuring Cups and Spoons
• Meat Thermometer

How do I make it?

To prep the ingredients:

To get started on this recipe, first wash the herbs, then pat them dry. Mince up the garlic and parsley, then shred the cheese.

Next, trim the fat off of the chicken breast, then place it into a large crockpot.

To make the easy crockpot chicken alfredo:

Sprinkle the salt, black pepper, and Italian seasoning over it and massage the spices into the chicken with your hands, flipping to get both sides.

Next, add the chicken broth, heavy cream, and the cubed butter. Give everything a gentle stir, then cook on high for a while.

Once the chicken is 165°F, remove and shred between two forks.

Pro Tip: By the end of the cook time, the chicken should be around 200°F, almost fall apart tender. This doesn’t dry it out at all – and it makes shredding so much easier too!

Add to a plate and cover with foil to keep warm until ready to use.

Stir in the shredded parmesan cheese and the uncooked pasta, then cook several minutes more, on high.

Add the chicken back into the crockpot and stir to combine. Cook on high a few minutes more to warm and melt everything through.

To serve:

Serve this easy crockpot chicken alfredo immediately with parmesan and parsley sprinkled on top and a side of bread, if desired! Enjoy!

Tips:

• If possible, don’t let this sit in the crockpot too long after cooking. Even just leaving it on warm, the pasta can still overcook from all of that residual heat. Move to a Tupperware to cool off as soon as possible.
• This alfredo will keep for 3-5 days in the refrigerator in an airtight container. When reheating, splash a little milk in to help cream it back up.
• Because of the pasta in this crockpot alfredo, I don’t recommend freezing it.
• If you wanted to cook this on low, you can. Cook everything for 3-4 hours on low and then when you add the pasta, that will still need to be 30 minutes on high. All crockpots are different so use your best judgement!
• For a lighter version, use more broth and less heavy cream, or use half and half!

Big alfredo lover too? It’s my fav!

• Jalapeño Shrimp Alfredo
• Brown Butter Alfredo Sauce
• Garlic Sausage Alfredo

Check out some more of my easy crockpot recipes!

• Crockpot Philly Cheesesteak Sandwiches
• Cheesy Beer Brat Chowder
• Crockpot Chili with Jalapeños