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Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
Cozy, creamy, and easy comfort from your slow cooker
When you crave a warm, rich, and soothing meal that takes almost no effort, this recipe delivers. Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love! gives you tender shredded chicken, soft cheese tortellini, and a silky Parmesan cream sauce. You set it, forget it, and come home to comfort in a bowl. It feels special, but it uses simple pantry ingredients. It tastes like a cozy night in, and it fills the kitchen with an inviting smell that calls everyone to the table.
This dish fits busy days. You add the chicken and broth in the morning, then return later to finish with cream, Parmesan, and tortellini. The slow cooker does the heavy lifting. You do not watch the stove. You do not juggle pots. You stir, taste, and serve. That is it.
The flavor is classic Alfredo—garlic, Italian seasoning, and Parmesan give the sauce a salty, savory taste. The heavy cream makes it rich and smooth. The tortellini adds extra cheesy goodness and makes the meal complete. It is a one-pot dinner that feels like comfort food, yet it uses everyday ingredients you likely already have.
If you love creamy pasta, if you love low-stress cooking, and if you want a dependable recipe that always pleases, this one will become a favorite. It works for weeknights, family dinners, or a relaxed weekend. It also reheats well for lunch the next day. Keep this slow cooker recipe in your back pocket for days when you need a sure win.
Why Make This Recipe
- It is very easy. You add ingredients to the crockpot and let it cook. You do not babysit the stove.
- It saves time. The slow cooker does the work while you handle your day.
- It uses simple ingredients. Chicken, broth, cream, Parmesan, garlic, and tortellini are common and affordable.
- It tastes rich and comforting. The creamy Alfredo sauce and cheese tortellini make a hearty, cozy meal.
- It feeds a crowd. The recipe makes generous portions and stretches well with a salad or bread.
- It is one pot. You cook and serve from the crockpot, which means fewer dishes to wash.
- It is flexible. You can swap tortellini flavors, add veggies at the end, or adjust seasonings to your taste.
- It is family-friendly. Mild, creamy pasta is a hit with kids and adults.
- It works year-round. Warm and filling in winter, easy and hands-off in summer.
- It is make-ahead friendly. You can cook the chicken and sauce and add tortellini later for fresh texture.
How to Make Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
You can make this dish in a few simple steps. You start by cooking the chicken low and slow with broth, garlic, and Italian seasoning. When the chicken turns tender, you shred it and stir in cream and Parmesan to form a silky sauce. Finally, you add the cheese tortellini and cook just until the pasta turns soft. Here is the simple flow:
- Prep the crockpot. Lightly spray the insert if you want easier cleanup. This step is optional, but it helps.
- Season the chicken. Place the chicken breasts in the crockpot and season both sides with salt, pepper, and Italian seasoning.
- Add liquid and aromatics. Pour in the chicken broth and add the minced garlic. The broth keeps the chicken juicy and becomes the base of your sauce.
- Slow cook until tender. Cover and cook on low for 6 to 7 hours. The chicken should shred easily with forks when done.
- Shred the chicken. Remove the chicken to a board or plate and shred it with two forks. It should pull apart with almost no effort.
- Build the sauce. Return the shredded chicken to the crockpot. Stir in the heavy cream and grated Parmesan until the sauce turns smooth and creamy.
- Cook the tortellini. Add the cheese tortellini and turn the crockpot to high. Cook for about 30 minutes, stirring once or twice, until the pasta turns soft.
- Taste and finish. Taste the sauce and adjust salt and pepper. Garnish with fresh parsley. Serve hot.
Helpful notes:
- The cream goes in at the end on purpose. Adding cream too early can cause it to separate during long cooking. By stirring it in after the chicken is done, your sauce stays smooth and rich.
- Parmesan melts into the sauce and helps thicken it. Stir well so it melts evenly.
- Tortellini cooks fast. It needs only about 30 minutes on high. Check it around the 20-minute mark if your slow cooker runs hot.
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups cheese tortellini
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Place the chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add the chicken broth and minced garlic to the crockpot.
- Cover and cook on low for 6-7 hours or until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir in the heavy cream and Parmesan cheese.
- Add the cheese tortellini and cook on high for an additional 30 minutes, or until the tortellini is cooked.
- Garnish with fresh parsley before serving.
How to Serve Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
Serve this dish hot and freshly garnished. The cream sauce thickens slightly as it cools, so ladle it right from the crockpot when the tortellini is just tender. Here are simple serving ideas:
- Add extra Parmesan. Sprinkle a little more grated Parmesan on each bowl for extra cheesy flavor.
- Top with parsley. The fresh parsley adds color and a clean, bright taste that balances the rich sauce.
- Offer black pepper. A few twists of freshly ground black pepper bring out the Parmesan and garlic.
- Add a squeeze of lemon (optional). If you like a light, fresh lift, serve lemon wedges on the side for those who want a small squeeze over the top.
- Pair with bread. Garlic bread, crusty baguette, or warm breadsticks are great for scooping up the creamy sauce.
- Add a fresh side. A simple green salad, Caesar salad, roasted broccoli, or steamed green beans work well with this rich dish.
- Keep portions balanced. This recipe is filling. Start with a moderate serving, then go back for seconds if you want more.
- Family-style. Set the crockpot to “warm,” place it on the table or counter, and let everyone serve themselves. Keep a ladle, tongs, and Parmesan nearby.
How to Store Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
Store leftovers safely so you can enjoy them later. Follow these simple steps:
- Cool it fast. Let the pasta cool slightly, then transfer it to shallow containers. Do not leave it out for long. Move it to the fridge within two hours.
- Refrigerate. Store the pasta in airtight containers in the fridge for up to 3–4 days.
- Reheat gently. Reheat on the stove over low heat or in the microwave at 50–70% power. Stir often. If the sauce looks a bit thick, add a splash of milk, cream, or broth to loosen it.
- Avoid overcooking the pasta. Tortellini can get soft as it sits. Reheat just until warm.
- Freezer note. Creamy sauces and cooked tortellini do not freeze perfectly. The sauce can separate, and the pasta can turn soft. If you plan to freeze, the best plan is to cook the chicken in broth and garlic first, shred it, then stir in the cream and Parmesan and freeze without tortellini. Add fresh tortellini after thawing when you reheat. If you do freeze leftovers with pasta, cool completely, freeze up to 2 months, and reheat very gently with a splash of liquid.
Tips to Make Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
- Season the chicken well. Salt, pepper, and Italian seasoning add flavor at the start. Season both sides so the taste goes through the meat.
- Do not add the cream early. Add the heavy cream near the end to keep the sauce smooth and prevent curdling.
- Shred the chicken when it is tender. If the chicken does not shred easily, cook it longer. It should pull apart with no effort.
- Stir the Parmesan in slowly. Add the cheese and stir until it melts fully. This gives you a silky, thick sauce.
- Watch the tortellini. Tortellini cooks quickly on high heat in a slow cooker—about 30 minutes. Check early to avoid mushy pasta.
- Adjust the sauce thickness. If the sauce looks thin after adding cream and cheese, let it cook on high for a few minutes longer with the lid off. Stir a few times. It will thicken as steam escapes. You can also add a bit more Parmesan to help thicken.
- Taste before adding more salt. Parmesan is salty. Taste the sauce after adding cheese and adjust seasoning then.
- Use good Parmesan. Freshly grated Parmesan melts better and tastes better than shelf-stable powder.
- Stir once during the tortellini stage. A gentle stir halfway through the final 30 minutes helps the pasta cook evenly and prevents sticking.
- Keep the lid on. While the chicken cooks, leave the lid closed. Opening the lid extends cooking time and can dry the meat.
- Use the right slow cooker size. A 4–6 quart crockpot works well for this recipe. If yours is larger, watch timing because it may run hotter.
- Add greens at the end (optional). If you want spinach or peas, stir them in during the last few minutes so they stay bright and soft.
- Make it ahead for busy nights. Cook the chicken and sauce on a weekend. Store it in the fridge up to 3 days. Reheat, then add tortellini and cook for 30 minutes on high before serving. This keeps the pasta fresh and firm.
- Keep it creamy when reheating. Use low heat and add a splash of liquid if needed. Do not boil the sauce.
Variation (if any)
You can change this recipe to match your taste or what you have on hand. Try one of these simple twists:
- Spinach Alfredo Tortellini: Stir in 2–3 cups of fresh baby spinach after you add the cream and Parmesan. Let it wilt, then add the tortellini and cook as directed.
- Broccoli Alfredo Tortellini: Microwave or steam small broccoli florets until just tender, then stir them into the crockpot during the last 10 minutes with the tortellini.
- Mushroom Alfredo: Sauté sliced mushrooms in a little butter or oil until browned, then add them when you stir in the cream and Parmesan.
- Sun-Dried Tomato Alfredo: Chop a handful of sun-dried tomatoes and stir them into the sauce before adding the tortellini for a tangy, rich flavor.
- Spicy Alfredo: Add a pinch of red pepper flakes with the Italian seasoning, or sprinkle some on top when serving.
- Herb Swap: Try a mix of dried basil and oregano if you do not have Italian seasoning.
- Different Tortellini: Use chicken, spinach, or mushroom tortellini instead of cheese. The sauce pairs well with many flavors.
- Extra Cheesy: Stir in a handful of shredded mozzarella with the Parmesan for a stringy, cheesy pull.
- Lighter Cream Option: You can use half-and-half instead of heavy cream for a lighter texture. The sauce may be a bit thinner. Stir in extra Parmesan if you want it thicker.
- Rotisserie Shortcut: If you already have cooked shredded chicken, add it to the crockpot with the broth and garlic and heat on low for 1–2 hours. Stir in cream and Parmesan, then add tortellini and cook on high for 30 minutes.
- Gluten-Free Note: Use gluten-free tortellini or gluten-free filled pasta if you need a gluten-free option. Check the broth label as well.
FAQs
-
Can I use frozen tortellini?
Yes. Add frozen tortellini directly to the hot sauce and cook on high. It may take a little longer than 30 minutes. Start checking around 30 minutes and cook until the pasta is soft and heated through. -
Can I cook on high instead of low?
Yes. Cook the chicken on high for about 3–4 hours, or until it shreds easily. Then follow the rest of the steps: stir in cream and Parmesan, add tortellini, and cook on high until the pasta is done. -
How do I keep the cream from curdling?
Add the heavy cream near the end of cooking, as the recipe says. Do not let the sauce boil hard. Keep the heat steady and stir well after adding cream and cheese. -
My sauce is thin. How can I thicken it?
Let the sauce cook on high with the lid off for a few minutes to let steam escape. Stir often. You can also add a bit more grated Parmesan. If you want, you can mix 1–2 teaspoons of cornstarch with a splash of cold water and stir it in, then heat until thick. -
My sauce is too thick. How can I thin it?
Stir in a splash of warm chicken broth, milk, or cream until it reaches the texture you like. Add liquid a little at a time so you do not thin it too much. -
Can I make this ahead?
Yes. Cook the chicken with broth and garlic, shred it, and stir in the cream and Parmesan. Store the sauce and chicken in the fridge for up to 3 days. When ready to eat, reheat until hot, add tortellini, and cook on high for about 30 minutes. -
Can I double the recipe?
Yes, if your crockpot is large enough (6–8 quarts is best). You may need to add extra time for the chicken to become tender. Add the tortellini last and watch it closely to avoid overcooking. -
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and may not be as silky. Half-and-half is a better swap. If using milk, stir in extra Parmesan to help thicken, and heat gently so it does not curdle. -
Can I use chicken thighs?
Yes. Boneless, skinless thighs work well and stay very tender. Cook as directed until they shred easily, then proceed with the cream, Parmesan, and tortellini. -
Is this recipe spicy?
No. It is mild and creamy. If you want heat, add red pepper flakes to taste. -
How do I tell when the chicken is done?
The chicken should shred easily with two forks. If it resists or feels tough, cook it longer. It should be tender and moist. -
What should I serve with it?
Salad, roasted vegetables, or garlic bread pair very well. A simple green side helps balance the rich sauce. -
Can I leave out the garlic?
Yes. You can reduce or skip the garlic if you prefer a milder flavor. The Italian seasoning and Parmesan will still give great taste. -
Will the tortellini get mushy in leftovers?
It can soften as it sits. Reheat gently and add a splash of liquid to keep the sauce smooth. If texture matters a lot to you, cook the tortellini fresh and add it only to the portion you plan to eat right away. -
How long do leftovers last in the fridge?
Store leftovers in airtight containers and eat within 3–4 days for best taste and quality.
With these steps, tips, and options, Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love! becomes an easy go-to meal. It is creamy, comforting, and simple. You can serve it as-is, dress it up with veggies, or make it ahead for busy nights. Either way, you get a warm, satisfying bowl that brings everyone back for seconds.
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Crockpot Chicken Alfredo Tortellini: A Creamy Delight You’ll Love!
- Total Time: 435 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free tortellini)
Description
A cozy and creamy slow cooker dish featuring tender shredded chicken, cheese tortellini, and a silky Parmesan cream sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups cheese tortellini
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Lightly spray the crockpot insert for easier cleanup (optional).
- Season the chicken breasts with salt, pepper, and Italian seasoning and place them in the crockpot.
- Pour in the chicken broth and add the minced garlic.
- Cover and cook on low for 6-7 hours until the chicken is tender.
- Shred the chicken with two forks and return it to the crockpot.
- Stir in the heavy cream and grated Parmesan until smooth.
- Add the cheese tortellini and cook on high for about 30 minutes until the pasta is soft.
- Adjust the seasoning, garnish with fresh parsley, and serve hot.
Notes
For a twist, add spinach, broccoli, or sun-dried tomatoes. Store leftovers in airtight containers for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: slow cooker, chicken alfredo, tortellini, comfort food, creamy pasta
