This Crockpot Chicken Alfredo is one of those set-it-and-forget-it meals that comes out creamy, cheesy, and packed with flavor—and the best part?
You only need a few simple ingredients and a jar of Alfredo sauce.
It’s cozy, comforting, and tastes like something you’d get at a nice restaurant, but you can make it at home in your sweats. Perfect for busy weeknights or lazy Sundays.
Why I Love This Recipe
I’ve made this recipe more times than I can count. It’s one of those meals that feels like a hug in a bowl. I keep the ingredients on hand for nights when I don’t feel like cooking but still want something warm and satisfying. No fancy steps—just a few pantry staples and a crockpot.
- You only need 10 minutes of hands-on time
- Great for meal prep—makes a big batch
- Super creamy without needing heavy cream
- You can use any jar Alfredo sauce (even store brand!)
- Leftovers taste just as good the next day
What You’ll Need
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- 1 (15 oz) jar Alfredo sauce (any brand you like)
- 1 ½ cups low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 8 oz fettuccine pasta (broken in half)
- ½ cup shredded Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Pro Tips
- Snap the fettuccine pasta in half so it fits better and cooks evenly in the crockpot.
- Stir gently after adding the pasta so it doesn’t clump.
- Wait until the end to add Parmesan—this keeps the sauce from getting gritty.
- Want richer flavor? Use roasted garlic Alfredo sauce.
- Check pasta doneness around the 25-minute mark—some crockpots cook faster than others.
Tools Needed
- Black oval crockpot (6-quart or similar)
- Measuring cups and spoons
- Tongs or forks (for shredding chicken)
- Mixing spoon
- Small saucepan (optional for heating extra sauce)
Substitutions and Variations
- Swap chicken breasts with chicken thighs for extra juicy meat.
- Use penne or rotini instead of fettuccine (reduce cook time slightly).
- Stir in cooked broccoli or peas before serving for veggies.
- Add a pinch of red pepper flakes for heat.
- Use light Alfredo sauce to cut calories.
Make Ahead Tips
- You can place all ingredients (except pasta and cheese) in the crockpot insert the night before and refrigerate it. Just place it in the base and cook the next day.
- Shred the chicken ahead and store in the fridge until ready to add pasta.
How to Make Crockpot Chicken Alfredo with Jar Sauce
Step 1: Add Chicken, Sauce, and Seasonings
Place 2 raw boneless skinless chicken breasts into the crockpot. Pour in 1 (15 oz) jar Alfredo sauce and 1 ½ cups chicken broth. Add ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon butter.
Step 2: Cook on Low
Cover and cook on LOW for 4 hours, until the chicken is fully cooked and tender.
Step 3: Shred the Chicken
Remove the cooked chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir.
Step 4: Add Pasta
Break 8 oz of fettuccine pasta in half and stir it into the crockpot with the shredded chicken. Make sure the pasta is mostly submerged in the sauce.
Step 5: Cook Pasta
Cover and cook on HIGH for 25–35 minutes, stirring once halfway through, until pasta is tender.
Step 6: Finish with Cheese
Once pasta is cooked, stir in ½ cup shredded Parmesan cheese until melted and smooth.
Step 7: Garnish and Serve
Sprinkle with 1 tablespoon chopped fresh parsley if using, and serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or stovetop with a splash of milk to loosen the sauce.
- Freezing not recommended—the sauce may separate.
Makes
4 large servings
Cook Time
4 hours 45 minutes (including pasta cook time)
Macros (Per Serving – Approximate)
- Calories: 540
- Protein: 35g
- Carbs: 38g
- Fat: 27g
- Fiber: 2g
- Sugar: 2g
Why This Recipe Works (Quick Science)
Using jarred Alfredo sauce in a crockpot works because the slow heat gently warms the sauce without breaking it. Chicken releases juices as it cooks, blending with the broth and Alfredo to make a silky, rich sauce. Adding the pasta later keeps it from turning mushy. Parmesan cheese adds umami and thickness at the end without getting gritty.
Common Mistakes
- Adding pasta too early: It’ll get mushy—wait until the chicken is cooked and shredded.
- Skipping broth: You need liquid to thin out the jar sauce so it doesn’t burn.
- Using high heat the whole time: Low and slow makes the chicken tender and keeps the sauce creamy.
What to Serve With
- Garlic bread or breadsticks
- Caesar salad or any crisp green salad
- Roasted broccoli or green beans
- A glass of white wine or sparkling water with lemon
FAQ
Can I use frozen chicken?
Yes, but cook on LOW for at least 6 hours and make sure it reaches 165°F.
Can I double the recipe?
Yes, but make sure your crockpot is big enough and stir well after adding pasta.
Do I have to use fettuccine?
Nope! Penne, rotini, or even egg noodles work great—just adjust cooking time.
Final Thoughts
This Crockpot Chicken Alfredo is everything I want in a comfort meal—creamy, simple, and full of flavor. It’s a total crowd-pleaser that’s just as good the next day. I hope you give it a try soon and love it as much as I do. When you make it, drop a comment and let me know how it turned out or ask me anything—I’m always here to help!