Description
Creamy, cheesy, and incredibly easy — this slow cooker chicken Alfredo pasta makes a rich homemade Alfredo sauce right in the crock pot with tender shredded chicken and perfectly cooked fettuccine. Set it up in the morning and dinner is ready by evening.
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1.5 cups chicken broth
- 1 tsp herb and garlic seasoning
- ¼ tsp salt
- 8 oz cream cheese, cut into cubes, room temperature
- 1 cup parmesan cheese, freshly grated
- 2 tbsp cornstarch
- 2 tbsp cold water
- 12 oz dry fettuccine noodles, broken in half
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
- Place chicken breasts flat in the bottom of a 6-quart slow cooker. Pour chicken broth over the top. Sprinkle evenly with herb and garlic seasoning and salt.
- Cut cream cheese into 1-inch cubes and place directly on top of the chicken. Scatter the grated parmesan over everything. Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- When chicken is fully cooked and reaches 165°F internal temperature, remove it from the slow cooker and shred it thoroughly with two forks. Set aside in a dish.
- Whisk together cornstarch and cold water in a small bowl until completely smooth with no lumps. Pour the slurry into the slow cooker liquid.
- Using a whisk, stir the slow cooker mixture firmly until the cream cheese, parmesan, broth, and slurry are fully combined into a smooth, glossy, creamy Alfredo sauce.
- Break the dry fettuccine noodles in half and press them down into the Alfredo sauce. Distribute the shredded chicken evenly over the noodles. Replace the slow cooker lid.
- Turn the slow cooker to HIGH. Cook for 30 to 60 minutes, stirring the noodles every 10 to 15 minutes — 3 to 4 stirs total — to prevent clumping and sticking to the bottom.
- If noodles are not cooked to al dente after 60 minutes, add extra broth or water ½ cup at a time and continue cooking until done.
- Plate the pasta and finish with freshly chopped parsley and an extra grating of parmesan. Serve immediately.
Notes
Cream cheese: Always cut into cubes and bring to room temperature before adding — this prevents lumps and ensures a smooth sauce.
✅ Rice: Use day-old refrigerated rice if swapping pasta for a rice version — it absorbs the sauce better without going mushy.
✅ Noodles: Start checking at 30 minutes. Residual heat continues cooking the pasta after the lid comes off — pull them just before fully soft.
✅ Cheese: Fresh-grated parmesan melts far smoother than pre-shredded bagged cheese which contains anti-caking agents that cause graininess.
✅ Protein swap: Boneless skinless chicken thighs can replace breasts for a richer, juicier result and are more forgiving if the cook time runs long.
✅ Add vegetables: Stir in frozen peas or baby spinach during the last 10 minutes of the pasta cooking phase.
✅ Gluten-free: Use certified gluten-free pasta and replace cornstarch with arrowroot powder in the same ratio.
✅ Storage: Refrigerate in an airtight container for up to 3 days. Reheat with a splash of broth or milk to loosen the sauce. This dish does not freeze well.