Introduction:
Some dinners feel like a warm blanket—creamy, comforting, and guaranteed to make everyone happy at the table.
Crockpot Chicken Alfredo Tortellini is exactly that kind of meal. You get tender shredded chicken,
a rich Alfredo-style sauce, and pillowy cheese tortellini that soaks up all that creamy goodness.
And because the slow cooker does most of the work, this recipe is perfect for busy weekdays, cozy weekends,
and those “I need dinner handled” days.
The key to success with slow cooker pasta recipes is timing. Tortellini cooks quickly, so it goes in near the end.
The chicken cooks low and slow until it’s juicy and easy to shred, while the sauce becomes flavorful and thick.
When you finally stir in the tortellini and a handful of cheese, everything turns into a creamy, restaurant-style
pasta dinner—without babysitting a pot on the stove.
This recipe is also flexible. Add spinach for color, mushrooms for depth, broccoli for a more complete meal,
or even a pinch of red pepper flakes for gentle heat. You can keep it simple or dress it up—either way,
it’s an easy crowd-pleaser.
Ingredients:
For the slow cooker base:
- 1 1/2–2 lb (680–900g) boneless, skinless chicken breasts (or thighs)
- 2 cups (480ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for lighter)
- 1 cup (240ml) Alfredo sauce (store-bought) or 4 oz (115g) cream cheese (for a homemade-style base)
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Optional: pinch of nutmeg (classic Alfredo flavor)
To finish (added near the end):
- 20 oz (about 560g) refrigerated cheese tortellini (or frozen)
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded mozzarella (optional, extra creamy)
- 2 cups baby spinach (optional)
- Chopped parsley for garnish (optional)
Optional add-ins:
- 1 cup sliced mushrooms
- 1–2 cups broccoli florets (add during the last 30–45 minutes)
- 1/2 tsp red pepper flakes
- Crumbled cooked bacon (for a “chicken bacon Alfredo” vibe)
