Slow Cooker Creamy Alfredo Pasta

Why You’ll Love This Recipe

I love that everything goes into the slow cooker and comes out tasting like I spent hours over the stove. The sauce is rich and silky, clinging to every strand of pasta, and the hint of nutmeg gives it just the right depth. I can toss everything in and walk away, knowing that dinner will be ready when I need it—with minimal cleanup, too. It’s comfort food made effortless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• heavy cream

• chicken broth

• grated Parmesan cheese

• garlic

• salt

• black pepper

• ground nutmeg

• unsalted butter

• cooked or raw chicken (optional)

• pasta (fettuccine or similar), broken in half

• chopped parsley, for garnish

Directions

1. I start by stirring the cream, broth, Parmesan, garlic, salt, pepper, and nutmeg together right in the slow cooker.

2. Then I add the butter and chicken, if I’m using it.

3. I break the pasta in half and make sure it’s fully submerged in the sauce so it cooks evenly.

4. I cover and cook on LOW for 2 to 3 hours, giving it a gentle stir a couple of times to prevent sticking. The pasta turns tender, and the sauce thickens into a creamy dream.

5. Once it’s ready, I stir everything well, serve it hot, and sprinkle some fresh parsley on top.

Servings and Timing

This recipe serves 6.
Prep time: 10 minutes
Cook time: 2–3 hours on LOW
Total time: About 2 hours and 10 minutes to 3 hours and 10 minutes

Variations

• Add veggies: I sometimes stir in spinach, mushrooms, or peas toward the end of cooking for extra flavor and color.

• Make it meatless: I skip the chicken and add more Parmesan or a handful of sautéed mushrooms for richness.

• Spice it up: A pinch of crushed red pepper flakes or a dash of cayenne gives the creamy sauce a nice kick.

• Use a different cheese: I’ve swapped in Romano or Asiago when I want a sharper cheese flavor.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of cream or milk and warm it gently on the stovetop or in the microwave, stirring halfway through. The sauce thickens more after sitting, so loosening it helps bring back the creamy texture.

FAQs

Can I use uncooked chicken in the slow cooker?

Yes, I can add raw chicken at the beginning and let it cook with the pasta. I just make sure it’s cut into small pieces so it cooks through within the 2–3 hour window.

What type of pasta works best?

I usually use fettuccine or linguine, broken in half. Short pastas like penne or rotini also work well and tend to stir more easily.

How do I prevent the pasta from sticking?

I give the pasta a stir once or twice during cooking. This helps separate the noodles and keeps them from clumping together or sticking to the bottom.

Can I make this dairy-free?

It’s possible, but the sauce won’t have the same richness. I’ve tried it with unsweetened coconut cream and dairy-free Parmesan-style cheese—it still turns out creamy but with a slightly different flavor.

Is this recipe freezer-friendly?

I don’t recommend freezing it. Cream-based sauces can separate when thawed and reheated, and pasta can become mushy. It’s best enjoyed fresh or from the fridge within a few days.

Conclusion

This Slow Cooker Creamy Alfredo Pasta is more than just a meal—it’s a pause in a hectic day, a little pocket of warmth and calm. Whether I make it with or without chicken, or sneak in some extra veggies, it’s always a dish that brings the family together around the table. Simple, cozy, and reliably delicious.

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