Creamy And Cheesy Crock Pot Chicken Alfredo With Jar Sauce Recipe

I can never resist a dinner that turns simple chicken, jarred Alfredo, pasta, and cheese into a creamy, dreamy crockpot meal everyone wants seconds of. This one has a little secret that makes it extra easy and extra cheesy.

I’m obsessed with this creamy, cheesy crock pot chicken Alfredo because it tastes way more indulgent than its low-effort vibe lets on. I love how the jar Alfredo sauce turns thick, rich, and extra clingy while the boneless skinless chicken breasts get tender enough to shred into every bite.

And yes, it’s wildly saucy. The kind of dinner I keep “tasting” until half my bowl is gone before I sit down.

But that’s the appeal for me: big creamy Alfredo flavor, plenty of cheese pull, zero fussy restaurant energy. Just a ridiculously satisfying dinner I actually want on a weeknight.

Ingredients

• Chicken breasts keep it hearty, filling, and perfect for a cozy weeknight dinner.
• Jarred Alfredo sauce makes this super easy, and honestly, no shame there.
• Cream cheese brings that extra creamy, rich thing everyone secretly wants.
• Milk or cream loosens the sauce so it coats every bite nicely.
• Pasta soaks up the sauce and turns this into serious comfort food.
• Mozzarella makes it gooey, stretchy, and a little more fun to eat.
• Parmesan adds salty, nutty flavor that makes the sauce taste less basic.
• Garlic gives the whole dish a warm, homemade kind of vibe.
• Butter adds richness because, basically, Alfredo should never taste thin.
• Italian seasoning brings herby flavor without making you pull out ten jars.
• Salt and pepper keep everything balanced, not bland or one-note.
• Plus, parsley adds fresh color so it doesn’t look too beige.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken breasts
• 1 (24 ounce) jar Alfredo sauce
• 8 ounces cream cheese, softened
• 1/2 cup milk or heavy cream
• 12 ounces uncooked pasta (penne, rotini, or fettuccine)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Place chicken breasts in the bottom of the crock pot and sprinkle with Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic.

2. Add the jar of Alfredo sauce, softened cream cheese, milk or heavy cream, and butter on top of the chicken; gently nestle the cream cheese into the sauce so it melts evenly.

3. Cover and cook on low for 3 to 4 hours, or on high for 1 1/2 to 2 hours, until the chicken is cooked through and tender.

4. Remove the chicken and shred with two forks, then return shredded chicken to the crock pot and stir to combine with the sauce.

5. Stir in half of the grated Parmesan and half of the shredded mozzarella so the sauce is creamy and cheesy.

6. Add the uncooked pasta (penne, rotini, or fettuccine) to the crock pot, stirring to coat and to submerge in the sauce; add a splash more milk if the sauce seems too thick.

7. Cover and cook on high for 25 to 35 minutes, stirring every 10 minutes, until the pasta is cooked to al dente and the sauce is smooth.

8. Stir in the remaining Parmesan and mozzarella until melted and combined; taste and season with more salt and pepper if needed.

9. Spoon into bowls, garnish with chopped fresh parsley if desired, and serve hot.

Equipment Needed

1. Crock pot or slow cooker
2. Measuring cups
3. Measuring spoons
4. Chef knife
5. Cutting board
6. Two forks for shredding
7. Silicone spatula or wooden spoon for stirring
8. Box grater for fresh Parmesan (optional if using pregrated)
9. Large serving spoon or ladle and bowls for serving

FAQ

Creamy And Cheesy Crock Pot Chicken Alfredo With Jar Sauce Recipe Substitutions and Variations

• Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or substitute with cubed rotisserie chicken for convenience.
• Jar Alfredo sauce: swap for homemade Alfredo made from butter, heavy cream, and Parmesan, or use a jarred garlic Parmesan sauce for a slightly sharper flavor.
• Cream cheese: replace with mascarpone for a richer, silkier texture, or use Greek yogurt (full fat) thinned with a splash of milk for a lighter tangy option.
• Pasta: use whole wheat or chickpea pasta for more fiber and protein, or swap fettuccine for penne or rotini to hold sauce better.

Pro Tips

1. Brown the chicken briefly in a hot skillet before adding to the crock pot. A quick sear adds caramelized flavor and helps the meat hold together better when shredded.

2. Soften the cream cheese and cut it into small cubes before mixing in. That helps it melt smoothly into the sauce so you avoid lumps and get a silkier texture.

3. Stir the pasta in during the last 25 to 30 minutes and check it early. Different shapes and brands cook at different rates, so taste after 20 minutes to prevent overcooking. If the sauce gets too thick, add small splashes of milk rather than all at once.

4. Finish with a bright touch. A squeeze of lemon juice or a pinch of red pepper flakes just before serving wakes up the rich Alfredo flavors, and chopped fresh parsley adds color and freshness.