Savor this rich and comforting crockpot chicken alfredo pasta bursting with flavor. Tender chicken blends with a luscious sauce of garlic, cream cheese, heavy cream, and Parmesan draped over perfectly cooked fettuccine. Infused with basil and oregano, this dish offers a restaurant-quality experience that’s irresistibly creamy and budget-friendly.
I recently came across this amazing Crock Pot Olive Garden Chicken Alfredo Pasta recipe and couldn’t wait to try it. I started with 2 lbs of boneless, skinless chicken breasts seasoned well with salt, fresh ground black pepper, and garlic powder, then tossed in 3 minced garlic cloves for an extra flavor punch.
Once the chicken is browned, the slow cooker takes over, and all you need to do is add cubed cream cheese, 2 cups of heavy cream, a splash of 1/2 cup low-sodium chicken broth, dried basil, dried oregano, and 2 tbsp butter. The slow cooker does its magic, releasing flavors that combine into a creamy sauce, and by the time you stir in 1 lb uncooked fettuccine pasta and 1 cup grated Parmesan cheese, the sauce is deliciously rich and creamy.
This dish is a great option for a cheap, kid-friendly dinner with good nutritional value all around.
Why I Like this Recipe
I really like this recipe because the creamy sauce made with cream cheese and heavy cream is just out of this world. I love how easy it is, since the crock pot does most of the work and I don’t have to stress over it. The slow cooked chicken always turns out super tender, making every bite full of flavor. Plus, it feels like a fancy restaurant dish but without breaking the bank, which makes it even better.
Ingredients
- Chicken: High-protein, succulent chicken breasts absorb sauce and anchor this hearty dish.
- Garlic: Aromatic minced garlic adds robust flavor and boosts the dish’s natural goodness.
- Cream Cheese: Smooth, tangy cream cheese melts into a velvety sauce that comforts every bite.
- Heavy Cream: Rich heavy cream lends a luxurious texture with an indulgent buttery taste.
- Chicken Broth: Low-sodium broth deepens savory flavor without overpowering creamy richness.
- Fettuccine: Firm pasta provides hearty carbohydrates and perfectly clings to the smooth sauce.
- Parmesan: Sharp, salty Parmesan cheese adds a burst of flavor and rich umami finish.
Ingredient Quantities
- 2 lbs boneless, skinless chicken breasts
- Salt to taste (dont be shy with it)
- Fresh ground black pepper to taste
- 1/2 tsp garlic powder
- 3 garlic cloves, minced (more if you like it extra garlicky)
- 1 (8oz) package cream cheese, cubed
- 2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp butter
- 1 lb uncooked fettuccine pasta
- 1 cup grated Parmesan cheese
How to Make this
1. Season the chicken breasts with salt, black pepper and garlic powder then place them in your slow cooker along with the minced garlic and a couple of tablespoons of butter.
2. Scatter the cubed cream cheese evenly over the chicken so it starts melting into the mix.
3. Pour in the heavy cream and low-sodium chicken broth then sprinkle in the dried basil and oregano.
4. Cover your crock pot and let everything cook on low for about 4 to 6 hours until the chicken is super tender.
5. When the chicken is done, remove it from the crock pot and shred it with two forks.
6. Meanwhile, boil a large pot of water, add a pinch of salt and cook the uncooked fettuccine until its al dente, then drain it well.
7. Return the shredded chicken to the crock pot and stir it into the creamy sauce.
8. Add the drained fettuccine to the crock pot and mix carefullly so all the noodles get coated in the sauce.
9. Finally, stir in the grated Parmesan cheese and let it sit for a few minutes to melt into a rich, delicious finish before serving.
Equipment Needed
1. Slow cooker with a lid
2. Two forks for shredding the chicken
3. A large pot for boiling water
4. A strainer or colander to drain the pasta
5. A knife and cutting board for mincing garlic and cutting cream cheese
6. Measuring spoons and cups for spices, cream and broth
7. A spoon for stirring the sauce
FAQ
Crock Pot Olive Garden Chicken Alfredo Pasta Recipe Substitutions and Variations
- If you can’t find chicken breasts, try using boneless chicken thighs; they are more forgiving and still taste great
- Instead of heavy cream, you can mix equal parts half-and-half with a bit of melted butter to bring back that richness
- Don’t have low-sodium chicken broth? Use regular chicken broth and just cut back on any extra salt you add
- If you’re out of butter, ghee or even a good quality margarine will work just as well in the recipe
- For the pasta, if fettuccine is hard to find, linguine or penne can be a good replacement without changing the dish too much
Pro Tips
1. Try to brown the chicken a little before putting it in the slow cooker if you got time, it helps lock in flavor and makes the meat even more tender
2. Don’t be scardy with the garlic – if you love extra garlicky taste, add an extra clove or two, just be careful not to overpower the sauce
3. When mixin in the pasta, do it gently so the noodles don’t break apart too much, letting the cream and chicken mix evenly gives it a better texture
4. Let the dish sit for a few minutes after adding the Parmesan; this extra minute helps the cheese melt perfectly into the sauce and brings all the flavors together nicely
Crock Pot Olive Garden Chicken Alfredo Pasta Recipe
Savor this rich and comforting crockpot chicken alfredo pasta bursting with flavor. Tender chicken blends with a luscious sauce of garlic, cream cheese, heavy cream, and Parmesan draped over perfectly cooked fettuccine. Infused with basil and oregano, this dish offers a restaurant-quality experience that's irresistibly creamy and budget-friendly.
6
servings
822
kcal
Equipment: 1. Slow cooker with a lid
2. Two forks for shredding the chicken
3. A large pot for boiling water
4. A strainer or colander to drain the pasta
5. A knife and cutting board for mincing garlic and cutting cream cheese
6. Measuring spoons and cups for spices, cream and broth
7. A spoon for stirring the sauce
Ingredients
-
2 lbs boneless, skinless chicken breasts
-
Salt to taste (dont be shy with it)
-
Fresh ground black pepper to taste
-
1/2 tsp garlic powder
-
3 garlic cloves, minced (more if you like it extra garlicky)
-
1 (8oz) package cream cheese, cubed
-
2 cups heavy cream
-
1/2 cup low-sodium chicken broth
-
1/2 tsp dried basil
-
1/2 tsp dried oregano
-
2 tbsp butter
-
1 lb uncooked fettuccine pasta
-
1 cup grated Parmesan cheese
Directions
- Season the chicken breasts with salt, black pepper and garlic powder then place them in your slow cooker along with the minced garlic and a couple of tablespoons of butter.
- Scatter the cubed cream cheese evenly over the chicken so it starts melting into the mix.
- Pour in the heavy cream and low-sodium chicken broth then sprinkle in the dried basil and oregano.
- Cover your crock pot and let everything cook on low for about 4 to 6 hours until the chicken is super tender.
- When the chicken is done, remove it from the crock pot and shred it with two forks.
- Meanwhile, boil a large pot of water, add a pinch of salt and cook the uncooked fettuccine until its al dente, then drain it well.
- Return the shredded chicken to the crock pot and stir it into the creamy sauce.
- Add the drained fettuccine to the crock pot and mix carefullly so all the noodles get coated in the sauce.
- Finally, stir in the grated Parmesan cheese and let it sit for a few minutes to melt into a rich, delicious finish before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 366g
- Total number of serves: 6
- Calories: 822kcal
- Fat: 50g
- Saturated Fat: 25g
- Trans Fat: 1g
- Polyunsaturated: 3g
- Monounsaturated: 20g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 4g
- Protein: 60g
- Vitamin A: 500IU
- Vitamin C: 8mg
- Calcium: 250mg
- Iron: 3mg
