This recipe is one of my favorite comfort food dinners. It’s creamy, cheesy, and loaded with flavor.
You just toss everything in the slow cooker and let it do its thing. The chicken gets super tender, the Alfredo sauce thickens beautifully, and the cheesy tortellini soak up all that flavor. It’s easy, filling, and feels a little fancy without any extra work.
Why I Love This Recipe
I first threw this together on a cold day when I wanted something comforting but didn’t want to babysit the stove. It came out so rich and flavorful, I’ve made it a bunch of times since.
- Uses simple, store-bought ingredients
- The slow cooker does all the heavy lifting
- Chicken comes out super tender every time
- Alfredo sauce gets rich without being too heavy
- Sun-dried tomatoes give it a sweet, tangy kick
Makes: 6 servings
Cook Time: 4 hours on low
Macros (per serving – approx.):
Calories: 480
Protein: 36g
Carbs: 28g
Fat: 25g
Fiber: 2g
Sugar: 3g
🛒 What You’ll Need
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups Alfredo sauce (jarred or homemade)
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 cup sun-dried tomatoes (in oil), drained and chopped
- 9 oz refrigerated cheese tortellini
- 1/4 cup grated parmesan cheese (plus more for serving)
- 1 tbsp chopped fresh parsley (optional for garnish)
👩🍳 Let’s Cook!
Step 1: Add chicken to slow cooker
Place 1.5 lbs boneless, skinless chicken breasts in the bottom of the slow cooker.
Step 2: Add Alfredo sauce and broth
Pour 2 cups Alfredo sauce and 1/2 cup chicken broth over the chicken.
Step 3: Add garlic and seasoning
Sprinkle 2 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning evenly over the sauce and chicken.
Step 4: Add sun-dried tomatoe
Add 1/2 cup chopped sun-dried tomatoes (drained from oil) evenly over the mixture.
Step 5: Cover and cook
Cover and cook on LOW for 4 hours, until the chicken is tender and fully cooked.
Step 6: Shred the chicken
Remove lid and use two forks to shred the chicken directly in the sauce
Step 7: Add tortellini and parmesan
Stir in 9 oz refrigerated cheese tortellini and 1/4 cup grated parmesan cheese. Stir well to coat. Cover and cook for 30–40 minutes more on LOW until tortellini is tender
Step 8: Garnish and serve
Spoon into bowls and top with extra parmesan and 1 tbsp chopped parsley.
🧊 Leftovers & Storage
Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth. You can freeze it, but the sauce may separate a little—stir well when reheating.
Why This Recipe Works (Quick Science)
Slow cooking chicken in cream-based sauces lets the protein break down slowly, which makes it tender and juicy. The starch from the tortellini (added later) naturally thickens the sauce. The fat in the Alfredo sauce helps everything stay creamy, while the acidity from the sun-dried tomatoes balances the richness.
Common Mistakes
- Adding tortellini too early: It’ll turn mushy. Always add at the end.
- Using frozen chicken: Always thaw first so it cooks evenly and safely.
- Overcooking on high: This one is best on low for creamy texture.
- Not seasoning enough: Alfredo can be bland without a little boost from garlic and pepper.
What to Serve With
- Garlic bread
- Steamed broccoli
- Simple green salad with lemon vinaigrette
- Roasted asparagus
- A glass of white wine or sparkling water with lemon
FAQ
Can I use frozen tortellini?
Yes, but don’t thaw it first. Just add it straight in during the last 30–40 minutes.
Can I use jarred Alfredo sauce?
Absolutely. It’s what makes this easy. Use a good-quality one for better flavor.
Can I use chicken thighs instead of breasts?
Yes! Thighs will be even more tender and flavorful.
Does this reheat well?
Yep. Just reheat slowly over low heat or in the microwave with a splash of milk.
Pro Tips
- Use a good-quality Alfredo sauce for best flavor
- Add spinach at the end if you want some greens
- Don’t overcook the tortellini – set a timer for 30 minutes and check
- Taste before serving and adjust salt if needed
- Top with crushed red pepper if you want a little heat
Substitutions & Variations
- Use chicken thighs instead of breasts
- Swap tortellini for ravioli
- Add spinach or mushrooms with the sun-dried tomatoes
- Use a homemade Alfredo sauce if preferred
- Make it spicy with a pinch of red pepper flakes
Make-Ahead Tips
You can add everything except the tortellini to the slow cooker insert the night before. Cover and refrigerate. In the morning, start cooking as usual. Add the tortellini at the end.
Now You Try It!
This Crockpot Chicken Alfredo Tortellini is one of those meals that feels like a hug in a bowl. Creamy, savory, and loaded with flavor—without a lot of work. Give it a try, then leave a comment to let me know how it turned out or if you made any fun swaps!