This delicious Slow Cooker Rigatoni Chicken Alfredo is loaded with white meat chicken, rigatoni, and a rich, creamy alfredo sauce. Every bite is like an alfredo hug for your mouth!
Prep Time 10minutes
Cook Time 3hours30minutes
2 to 2 ½ pounds boneless, skinless raw chicken breast tenders (or thin-sliced chicken breasts)
2 cups heavy cream
1 ½ cups chicken broth or stock (low sodium recommended)
¼ cup butter, sliced (unsalted recommended)
8 ounces cream cheese, cubed
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon white or black pepper
¼ teaspoon garlic powder
1-pound uncooked rigatoni pasta
½ cup freshly grated Parmesan cheese
Optional: chopped fresh parsley for garnish
Place the chicken breast in a large slow cooker. Pour the heavy cream and chicken broth over the chicken breast. Add the sliced butter, cubed cream cheese, Italian seasoning, salt, pepper, and garlic powder.
Cover the slow cooker with the lid and cook on high for 3 hours or low for 5 hours until the chicken is cooked through and fork tender.
Remove the chicken from the slow cooker and place on a large plate. Whisk the sauce in the slow cooker until smooth. Shred the chicken with forks, then add back to the slow cooker.
Add the uncooked rigatoni and the Parmesan cheese. Re-cover the slow cooker with the lid and cook on high for 30 minutes or until the pasta is tender.
Serve hot with fresh parsley for garnish if desired.
Makes 8 servingsCook time: 3 ½ high - 5 ½ hours lowPrep time: 10 minutes