Tender chicken thighs and egg noodles in a from-scratch cream cheese alfredo — the crock builds the sauce itself, and it holds happily for an hour or two.
Three things that make this alfredo work
The sauce builds itself in stages, and these are the three places it goes right or wrong.
- Boil the noodles 3 minutes only: They finish cooking in the sauce, so al dente going in is the whole game.
- Trust the runny stage: The whisked cream cheese and broth look thin until the pasta and chicken thicken it up.
- Lid off at the end: Uncovered is how the sauce reduces to creamy instead of staying soupy.
Oh man, to say that this crockpot chicken alfredo dinner is always a ginormous hit in our home would be a gross understatement.
In fact, I’ll be as bold as to say that this crockpot Chicken Alfredo is a favorite of the neighborhood kids even – yes, the neighborhood kids even go nuts when I make this chicken alfredo recipe.
Boneless chicken thighs and Italian seasoning are what really make this meal shine and the Crock Pot does all of the heavy lifting. So, my life is a-ok when this is on the menu.
The sauce here is made from scratch in the crock, no jar involved. Cream cheese, chicken broth, and zesty Italian dressing mix turn into an alfredo that tastes like far more work than it is.
Slow Cooker Chicken Alfredo Casserole
This slow cooker alfredo from scratch recipe came together as a little bit of a fluke. You might be familiar with my Crack Chicken Pasta recipe?
I was trying to replicate it but cook the noodles afterwards and add them in later.
As I was starting to retest this recipe, I decided I wanted to try to do a one pot chicken alfredo with a homemade alfredo sauce as the base as I got started.
So glad I went this route because this chicken alfredo pasta is now a favorite recipe of everyone in my house. The Bacon Chicken Ranch Pasta is still delicious, but this one is just as great!
But, can we talk about how slow cooker chicken alfredo from scratch is seriously also one of the easiest recipes that there is to make? And that it holds well if you need to serve it over an hour or two?
You’re going to love the salt from the chicken broth, the sweet from the cream cheese and instead of chicken breasts, I use boneless chicken thighs so that the meat is tender – you’ll love this!
Why this alfredo works:
The broth brings the salt, the cream cheese brings the sweet, and the dressing mix carries every seasoning in one packet. Three ingredients doing the job of a whole sauce recipe.
Thighs are the meat here on purpose, because they come out of a 6 to 8 hour cook tender instead of stringy. Chicken breasts cannot make that promise.
Crock Pot Chicken Fettuccine Alfredo ingredients:
This Crock Pot Chicken Alfredo Bake is about as easy as it comes and the leftovers are even better the next day! You’re going to love the Crock Pot Alfredo sauce and how easy it is, too!
- 6 boneless skinless chicken thighs
- (2) 1 ounce packages Zesty Italian salad dressing mix
- 32 ounce container chicken broth
- (2) 8 ounce packages cream cheese
- 16 ounces medium egg noodles cooked for 3 minutes
- salt & pepper to taste
How to make Crock Pot chicken alfredo:
- Place chicken thighs in the Crock Pot
- Sprinkle with dressing mix and pour chicken broth over chicken
- Cover and cook on low for 6 to 8 hours
- Remove chicken to a plate and shred with two forks
- Add cream cheese to broth in the slow cooker
- Let sit with lid on for about 10 minutes
- Use a whisk to make a liquid out of cream cheese and broth**
- ** This will be very runny consistency, but once the chicken and pasta are added and it’s sat for about 30 minutes you’ll have the perfect creamy crock pot fettuccine alfredo sauce there is – guaranteed!
- Add the cooked al dente pasta and shredded chicken to the Crock Pot
- Leave uncovered and stir until pasta is coated and Crock Pot alfredo sauce is at desired consistency
What I’ve learned making this:
The noodles get only 3 minutes of boiling, and that is not a typo. They finish cooking right in the sauce, so fully cooked noodles going in come out mush.
When you whisk the cream cheese into the broth, it will look like a very runny mistake. Trust it, because 30 minutes after the pasta and chicken go in, it thickens into the creamiest alfredo there is.
For the final stretch, leave the lid off. This is how the sauce reduces to the consistency you want instead of staying soupy.
Can this sit before serving?
Yes, and that is one of my favorite things about it. It holds well for an hour or two, which makes it perfect for nights when everyone eats in shifts.
Any dinner that has the neighborhood kids going nuts is doing something right. This one does it with a crock, a whisk, and hardly any actual work.
A Closer Look at the Ingredients
Chicken thighs
Six boneless, skinless thighs. Thighs stay tender over six to eight hours where breasts go stringy. They also give the broth more flavor.
Zesty Italian dressing mix
Two one ounce packets are the only seasoning. They bring garlic, herbs, salt, and a little tang, so there is nothing else to measure.
Chicken broth
A thirty two ounce container. It cooks the chicken and then becomes the sauce once the cream cheese melts into it. Regular broth, not low sodium.
Cream cheese
Two eight ounce blocks. This is the alfredo. It melts into the hot broth and thickens into a sauce once the pasta goes in. Full fat only, the light kind breaks.
Egg noodles
Sixteen ounces of medium egg noodles, boiled for only three minutes. They finish in the crock pot and soak up the sauce as it thickens.
Step by Step, With the Details
Chicken, mix, broth
Lay the thighs in a six quart crock pot, sprinkle both packets of dressing mix over them, and pour the broth over the top.
Six to eight hours on low
Lid on, low, and leave it. The thighs are done when they pull apart easily with a fork.
Shred the chicken
Move the thighs to a plate and shred them with two forks. Leave the broth in the crock pot.
Melt the cream cheese
Drop both blocks of cream cheese into the broth, put the lid back on for ten minutes, then whisk until smooth. It will look thin. That is expected.
Noodles and chicken in, lid off
Boil the noodles for three minutes, drain, and add them with the shredded chicken. Leave the lid off and stir every few minutes while the sauce thickens.
Thirty minutes to creamy
In about thirty minutes the noodles absorb the extra liquid and the sauce turns into real alfredo. Season with salt and pepper and serve.
Getting the Sauce as Thick as You Like
The sauce thickens with time and an open lid. If it is still loose at thirty minutes, give it ten more. It keeps tightening as it sits.
For a thicker sauce from the start, stir a half cup of grated parmesan in with the cream cheese. For a richer one, a splash of heavy cream at the end.
Easy Add-Ins
Parmesan
A half cup of grated parmesan stirred in with the noodles makes it taste more like restaurant alfredo. Add more at the table.
Broccoli
Two cups of small broccoli florets added with the noodles. They steam in the hot sauce during the last thirty minutes.
Bacon
A half cup of cooked, crumbled bacon on top at the end. This is halfway to my crack chicken pasta, which is where this recipe came from.
Garlic
Two minced cloves added with the dressing mix for a more garlicky sauce. The mix has garlic in it, but some nights you want more.
Feeding a Crowd
This makes a full six quart crock pot and feeds six to eight. For more, make it in two crock pots rather than overfilling one.
It holds on warm for an hour or two, which is why it is my pick for nights when everyone eats at a different time.
Leftovers and Reheating
Leftovers keep covered in the refrigerator for four days. The sauce tightens overnight as the noodles keep absorbing it.
Reheat a serving in the microwave with a splash of milk, stirring halfway. It loosens right back up. I would not freeze this one, because the cream cheese sauce separates.
Questions I Get About This Recipe
Can I use chicken breasts?
Yes. Use four breasts and cook on low for four to five hours instead of six to eight. They dry out past that.
Why is my sauce runny?
It needs more time with the lid off. The noodles do the thickening, and that takes a full thirty minutes. Keep stirring.
Can I use fettuccine instead of egg noodles?
Yes. Boil fettuccine for four minutes, drain, and add it the same way. It takes a few extra minutes to soften in the sauce.
Can I use rotisserie chicken?
You can, but then the broth does not get the flavor from cooking the thighs. Simmer the broth with the dressing mix for an hour on high before you melt the cream cheese.
Does it need the dressing mix?
A tablespoon of Italian seasoning plus a teaspoon each of garlic powder and salt comes close if you are out. The packets are easier.
More Pasta Dinners From the Crock Pot and Oven
- Crockpot Crack Chicken Pasta
- Crock Pot Baked Ziti
- Chicken Alfredo Lasagna
- Chicken Tetrazzini
- Cheesy Chicken Spaghetti
Crock Pot Chicken Fettuccine Alfredo
Equipment
- 6 Quart Crock Pot
Ingredients
- 6 boneless skinless chicken thighs
- 2 1-ounce packages Zesty Italian salad dressing mix
- 32 ounce container chicken broth
- 2 8-ounce packages cream cheese
- 16 ounces medium egg noodles cooked for 3 minutes
- salt & pepper to taste
Instructions
- Place chicken thighs in the 6-8 Quart Crock Pot
- Sprinkle with dressing mix and pour chicken broth over chicken
- Cover and cook on low for 6 to 8 hours
- Remove chicken to a plate and shred with two forks
- Add cream cheese to broth in the slow cooker
- Let sit with lid on for about 10 minutes
- Use a whisk to make a liquid out of cream cheese and broth**
- ** This will be very runny consistency, but once the chicken and pasta are added and it's sat for about 30 minutes you'll have the perfect creamy crock pot fettuccine alfredo sauce there is - guaranteed!
- Add the cooked al dente pasta to the Crock Pot and shredded chicken to the Crock Pot
- Leave uncovered and stir until pasta is coated and Crock Pot alfredo sauce is at desired consistency
What can I serve with chicken alfredo?
When I make this chicken alfredo slow cooker recipe, to be honest I serve it by itself – it’s absolutely perfect as it’s own meal.
If you want to have more to the meal I’d recommend a salad and/or bread.
What are some good side dishes to serve with chicken fettuccine alfredo?
If you absolutely insisted, side dishes to serve with a crock pot alfredo pasta recipe like this one would be corn, steamed broccoli, or maybe even a chopped salad.
But, like I said, this crockpot alfredo pasta holds its own in the dinner department.
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