This Slow Cooker Chicken Alfredo Pasta is creamy and comforting, with tender sliced chicken, rigatoni that holds the sauce, and a garlic-Parmesan cream that coats every bite. The chicken and sauce can cook ahead, then the pasta finishes in the same pot so dinner stays simple. For another creamy chicken pasta the whole table will love, try our Marry Me Chicken Mac and Cheese.
Why You’ll Love This Recipe
- The slow cooker handles the sauce and chicken with almost no hands-on time.
- Rigatoni soaks up the Alfredo so every bite is rich, not watery.
- The flavor stays classic and mild, with optional red pepper for a little warmth.
- Easy to prep ahead: cook the chicken and sauce earlier, then finish the pasta before serving.
Tips for Success
- Use a 6 to 8-quart slow cooker so the pasta has room to cook evenly.
- Freshly grated Parmesan melts smoother than pre-shredded cheese and gives a silkier sauce.
- Stir the pasta a few times on high so it doesn’t clump as it softens.
- Pull the chicken as soon as it reaches 165°F so it stays tender when it goes back in.
- If the sauce tightens after the cheese goes in, loosen it with a tablespoon of broth at a time.
Heavy whipping cream
This is the base of the Alfredo. Half-and-half works in a pinch, but the sauce will be thinner and less rich.
Chicken broth
Adds savory depth so the cream does not taste flat. Low-sodium broth is best if you want more control over salt. Vegetable broth can stand in if needed.
Salted butter
Melts into the sauce and adds body. Unsalted butter is fine; taste before serving and add a pinch of salt if the sauce needs it.
Garlic
Fresh minced garlic gives the sauce its classic flavor. This version uses 1 tablespoon. Garlic powder can substitute in a pinch (about 1 teaspoon).
Onion powder
Rounds out the sauce without adding chopped onion. Use 2 tablespoons finely minced onion if you prefer fresh.
Kosher salt and black pepper
Start with the listed amounts, then adjust at the end. Parmesan and broth already add salt.
Crushed red pepper flakes
Optional warmth, not a spicy sauce. Leave them out for a mild pot, or add a little more if you like heat.
Chicken breasts
Boneless, skinless breasts stay tidy and slice cleanly. Boneless thighs are juicier; rotisserie chicken can go in during the last 15 minutes just to warm through.
Rigatoni
The ridges hold the sauce well. Penne, cavatappi, or rotini also work. Smaller shapes may finish a few minutes sooner, so start checking early.
Parmesan cheese
Freshly grated melts into a smooth sauce. Pre-shredded can turn grainy. Pecorino Romano is a sharper swap.
Fresh parsley
Brightens the finished pasta. Basil or chives work if that is what you have.
Storage Tips
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of milk or cream. Freeze the chicken and sauce (without pasta) for up to 2 months; thaw in the fridge and toss with freshly cooked pasta.
Creamy Slow Cooker Chicken Alfredo
Ingredients
Sauce and Chicken
- 2 ½ cups (595 g) heavy whipping cream
- 1 ½ cups (12 ounces / 378 g) chicken broth
- ¼ cup (½ stick / 57 g) salted butter, cubed
- 1 tablespoon garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper, plus more for serving
- ¼ teaspoon crushed red pepper flakes
- 2 boneless skinless chicken breasts (about 1 ½ pounds total)
Pasta and Finish
- 12 ounces rigatoni, uncooked
- 1 ½ cups (150 g) Parmesan cheese, freshly grated, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
Cook the Sauce and Chicken
- Add the heavy cream, chicken broth, butter, garlic, onion powder, salt, pepper, and red pepper flakes to a 6 or 8-quart slow cooker. Stir until combined.
- Nestle in the chicken breasts. Cover and cook on LOW for 3 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Transfer the chicken to a cutting board. Slice into bite-size pieces, cover, and set aside.
Finish with Pasta and Cheese
- Stir the uncooked rigatoni into the sauce, coating the pasta well. Turn the slow cooker to HIGH. Cover and cook, stirring occasionally, until the pasta is tender, about 25 to 30 minutes.
- Return the chicken to the pot. Stir in the Parmesan until it melts and the sauce looks creamy. If it is too thick, add chicken broth 1 tablespoon at a time.
- Serve warm with parsley, extra Parmesan, and cracked black pepper.
This recipe was inspired by Slow Cooker Chicken Alfredo Pasta by Iamhomesteader.com