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Slow Cooker Rigatoni Chicken Alfredo

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!
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Servings 8 Servings
Author Rob


  •  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 servings
    Cook time: 3 ½  high - 5 ½ hours low
    Prep time: 10 minutes