Crockpot Chicken Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs
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Total Time
4 hrs 5 mins
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Servings
8 servings
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Calories
665 kcal
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Course
Main Course
Crockpot Chicken Alfredo
Description
The Crockpot Chicken Alfredo recipe uses boneless, skinless chicken breasts cooked low and slow with butter, cream cheese, heavy cream, minced garlic, garlic powder, dried oregano, salt, and pepper. After cooking, the chicken is shredded and returned to the smooth sauce, which is thickened and creamy from the dairy components.
Fresh refrigerated tortellini and shredded Parmesan cheese are stirred in last and cooked briefly to allow the pasta to soften and integrate flavors. The result is a rich and creamy sauce coating tender chicken and pasta. The sauce’s mild garlic and herb notes balance the richness while preserving the chicken’s texture.
This dish works well as a comforting main course and pairs nicely with steamed vegetables or salad. Variations with added broccoli, spinach, or mushrooms can be introduced during cooking to provide extra texture and flavor.
The recipe supports using frozen chicken with extended cook time and alternatives to pasta or dairy to suit preferences. Cooking pasta separately is an option to prevent it from becoming mushy.
Ingredients
- 1.5 - 2 pounds chicken breast boneless, skinless
- 1/2 cup butter sliced, unsalted
- 4 oz cream cheese
- 2 cups heavy cream
- 2 teaspoons garlic powder
- 2 cloves garlic fresh, minced
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 2/3 cup Parmesan Cheese shredded
- 19 oz tortellini fresh, refrigerated
Instructions
- Add chicken breasts, sliced butter, cream cheese, heavy cream, garlic powder, minced garlic, dried oregano, salt, and pepper to the bowl of your crockpot.
- Place the lid on top and cook for 4-5 hours on low, or 3-4 hours on high.
- Remove chicken breasts from the crockpot and shred. Whisk the sauce inside of the crockpot until smooth, then return chicken to the pot.
- Stir in the tortellini noodles and parmesan cheese. Place lid back on and cook for 15-30 more minutes.
- Sprinkle with additional parmesan cheese and chopped parsley if desired.
Notes
- Use raw or frozen chicken; increase cook time by 1-2 hours if frozen.
- Refrigerated tortellini is recommended for best texture; short dry pastas require longer cooking or can be cooked separately.
- Cooking pasta separately prevents mushiness when using long or delicate noodles.
- Substitute half and half for heavy cream and reduce cream cheese to lighten the sauce, though it will be less rich.
- Add vegetables like broccoli or mushrooms about 30 minutes before finishing; add spinach with pasta and cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 28g | 9% |
| Protein | 32g | 64% |
| Fat | 48g | 74% |
| Saturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 209mg | 70% |
| Sodium | 549mg | 23% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1512IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 243mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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