Slow Cooker Chicken Alfredo Pasta
This Slow Cooker Chicken Alfredo Pasta is creamy, cheesy, and effortless; perfect for busy weeknights or cozy weekends. Tender chicken, al dente pasta, and a rich sauce all come together in the slow cooker for a family-friendly meal everyone will love!
Servings: 6 people
Calories: 799kcal
Ingredients
- 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
- 2 teaspoons 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
- 12 ounces rigatoni, uncooked
- 1 ½ cups (150 g) Parmesan cheese, freshly grated, plus more for serving
- Fresh parsley, chopped, for garnish
Instructions
- To a 6 to 8-quart slow cooker, add the heavy cream, chicken broth, butter, garlic, onion powder, salt, pepper, and red pepper flakes. Stir to combine.
- Add the chicken breasts. Cover and cook on LOW for 3 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and transfer it to a cutting board. Once cool enough to handle, slice it into bite-size pieces. Cover and set aside.
- Add the rigatoni directly to the slow cooker and stir to coat in the sauce. Increase the heat to HIGH. Cover and cook, stirring occasionally, until the pasta is tender, about 25 to 30 minutes.
- Return the sliced chicken to the slow cooker. Gently stir in the parmesan cheese until melted, and the sauce is creamy.*
- Serve warm, topped with chopped parsley, additional parmesan, and freshly cracked black pepper.
Notes
*If the sauce seems too thick, stir in 1 tablespoon of chicken broth at a time until it reaches your desired consistency.
Nutrition
Serving: 1portion | Calories: 799kcal