Slow Cooker Creamy Alfredo Pasta
Introduction
If you’re craving creamy comfort food without standing over the stove, this slow cooker Alfredo pasta will become your new go-to. It’s loaded with tender pasta, juicy chicken, and a rich homemade Alfredo-style sauce that cooks low and slow for maximum flavor. The best part is that everything comes together in one pot, making it a stress-free dinner option for busy weeknights or lazy weekends.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (optional, for a meaty version)
- 3 cups chicken broth (or vegetable broth)
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 lb (16 oz) uncooked pasta (penne, fettuccine, or rotini work best)
- 1 ½ cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Chicken (if using)
Place chicken breasts or thighs in the bottom of the slow cooker. Season with salt, pepper, and Italian seasoning. - Add Liquids
Pour in chicken broth, heavy cream, minced garlic, and butter. Cover and cook on low for 3–4 hours or high for 2 hours until chicken is tender. - Shred Chicken
Remove chicken, shred with two forks, and return it to the slow cooker. - Add Pasta
Stir in uncooked pasta. Make sure pasta is submerged in the liquid. Cover and cook on high for 25–35 minutes, stirring occasionally, until pasta is tender. - Finish with Cheese
Stir in Parmesan and mozzarella until smooth and creamy. Adjust seasoning with extra salt and pepper if needed. - Serve
Garnish with fresh parsley and extra Parmesan. Serve hot with garlic bread or a fresh side salad.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or cream to loosen the sauce.
- Freezer: Creamy pasta doesn’t freeze well because the sauce can separate, so it’s best enjoyed fresh.