Go Back
A close-up shot of a generous mound of perfectly cooked fettuccine or spaghetti coated in a thick, rich, and creamy Alfredo sauce, garnished with a sprinkle of fresh chopped parsley.

Slow Cooker Creamy Alfredo Pasta

This slow cooker creamy Alfredo pasta is rich, comforting, and incredibly easy to make. Tender pasta, juicy chicken, and vegetables are coated in a velvety Parmesan cream sauce for a perfect hands-off dinner.
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420

Ingredients
  

Pasta
  • 12 oz fettuccine or penne pasta
Sauce & Add-ins
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 1 cup Parmesan cheese grated
  • 1 cup chicken breast cooked and diced
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup broccoli florets
  • 1/2 cup mushrooms sliced
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • fresh parsley chopped, for garnish

Equipment

  • Slow Cooker

Method
 

  1. Lightly grease the slow cooker insert to prevent sticking.
  2. Add heavy cream, milk, butter, garlic, Italian seasoning, salt, and black pepper to the slow cooker. Stir well.
  3. Cover and cook on low for 1 hour, until the mixture is warm and fragrant.
  4. Add the cooked chicken, broccoli, and mushrooms. Stir to combine.
  5. Break the pasta in half and add it to the slow cooker, ensuring it is mostly submerged in the liquid.
  6. Cover and cook on low for 1.5 to 2 hours, stirring gently every 30 minutes to prevent clumping.
  7. Once the pasta is tender, stir in the Parmesan cheese and cornstarch slurry.
  8. Cover and cook for an additional 15 minutes until the sauce thickens and becomes creamy.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

For best results, stir gently and regularly to keep the pasta from sticking together. You can substitute vegetables or use rotisserie chicken for convenience.