Crockpot Chicken Alfredo Tortellini – Cozy, Creamy, and Weeknight Easy

If you love a comforting pasta dinner but don’t love standing over the stove, this recipe is your new go-to. Crockpot Chicken Alfredo Tortellini gives you tender chicken, cheesy tortellini, and a silky Alfredo sauce with barely any effort. It’s the kind of meal that feels special but fits into a busy week.

Toss a salad or steam some broccoli on the side, and you’ve got a crowd-pleasing dinner. Leftovers reheat nicely, too, so it’s great for meal prep or next-day lunches.

Why This Recipe Works

This slow cooker method lets the chicken cook low and slow, so it turns out juicy and pull-apart tender. Instead of stirring a fussy sauce on the stove, the Alfredo comes together in the crock with cream, broth, and Parmesan.

The tortellini cooks at the end for just the right amount of time, staying plump and cheesy instead of mushy. You get big flavor from simple ingredients, and the timing is flexible enough for busy schedules. It’s a reliable, one-pot comfort meal that tastes restaurant-worthy without the fuss.

What You’ll Need

• 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (or dried basil + oregano)
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese, softened and cubed
• 1 cup freshly grated Parmesan cheese (avoid the shelf-stable shaker style for best texture)
• 20–24 ounces refrigerated cheese tortellini (not frozen, if possible)
• 2 tablespoons unsalted butter (optional, for extra richness)
• 2 cloves garlic, minced (optional but recommended)
• Fresh parsley, chopped, for garnish

How to Make It

1. Season the chicken. Pat the chicken dry and sprinkle both sides with salt, pepper, garlic powder, and Italian seasoning.

   This builds flavor from the start.

2. Layer the base in the crockpot. Add chicken broth and heavy cream to the slow cooker. If using, stir in minced garlic. Place the seasoned chicken into the liquid.
3. Slow cook until tender. Cover and cook on Low for 3.5–4.5 hours or on High for 2–3 hours, until the chicken shreds easily with two forks.
4. Shred the chicken. Remove the chicken to a plate, shred it, and set aside.

   Keep the liquid in the crockpot—this will become the sauce base.

5. Make it creamy. Whisk the cream cheese into the hot cooking liquid until smooth. Add the butter (if using) and Parmesan, stirring until melted. Taste and adjust salt.
6. Add the tortellini. Stir in the refrigerated tortellini and the shredded chicken.

   Cover and cook on High for 15–25 minutes, just until the tortellini are tender but still hold their shape.

7. Finish and serve. Give everything a gentle stir. The sauce will thicken slightly as it stands. Garnish with chopped parsley and more Parmesan.

   Serve hot.

How to Store

Let leftovers cool to room temperature, then store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove over low heat or in the microwave at 50–70% power, adding a splash of milk or broth to loosen the sauce as needed. Tortellini absorbs sauce as it sits, so plan to refresh with a little liquid.

This dish doesn’t freeze well because the dairy can separate and the pasta can turn mushy.

Why This is Good for You

• Protein-packed: Chicken provides lean protein to keep you full and satisfied.
• Calcium and nutrients: Parmesan and cream offer calcium and fat-soluble vitamins.
• Customizable balance: Add veggies like spinach, broccoli, or peas for fiber and color without much effort.
• Portion control-friendly: A small serving goes a long way since it’s rich and comforting, making it easier to enjoy mindfully.

What Not to Do

• Don’t add tortellini too early. It will overcook and fall apart. Add it only at the end.
• Don’t use pre-grated shelf-stable Parmesan. It can make the sauce grainy. Freshly grated melts smoother.
• Don’t skip seasoning the chicken. Seasoning early infuses flavor throughout the dish.
• Don’t cook on high for too long. Overcooking can dry out chicken and split the sauce.
• Don’t add frozen tortellini without adjusting time. It will chill the sauce and may require extra minutes to cook through.

Variations You Can Try

• Veggie boost: Stir in 2–3 cups fresh baby spinach or steamed broccoli during the last 5 minutes until wilted/tender.
• Mushroom Alfredo: Sauté sliced mushrooms in butter and fold them in with the chicken for earthy depth.
• Lighter sauce: Swap half the cream with evaporated milk.

  Keep the cream cheese for body.

• Garlic lovers: Roast a head of garlic and mash the cloves into the sauce for sweet, mellow flavor.
• Spicy kick: Add red pepper flakes or a pinch of cayenne with the seasonings.
• Herb-forward: Finish with fresh basil or thyme for a bright, aromatic note.
• Bacon twist: Top with crisp bacon crumbles for smoky crunch.
• Gluten-free route: Use gluten-free tortellini and confirm your broth and seasonings are GF.

FAQ

Can I use frozen tortellini?

Yes, but add it directly from frozen and plan for a few extra minutes. Keep the slow cooker on High and check every 5 minutes after the 20-minute mark. Avoid overcooking, as frozen pasta goes from firm to mushy quickly.

Can I use jarred Alfredo sauce?

You can.

Skip the cream, cream cheese, and Parmesan, and stir in 2 jars of Alfredo after shredding the chicken. Add the tortellini and heat until tender. The homemade version is richer and creamier, but jarred is a handy shortcut.

What if my sauce looks thin?

It thickens as it cools slightly and as the tortellini releases starch.

If you want it thicker, whisk in a tablespoon of grated Parmesan at a time, or let it sit uncovered on Warm for 5–10 minutes. Avoid boiling, which can cause separation.

Can I make it with chicken thighs?

Absolutely. Thighs stay very tender and are hard to overcook.

Use the same weight and timing; they shred beautifully and add a bit more richness to the sauce.

How can I add vegetables without extra steps?

Stir in a few handfuls of baby spinach or thawed peas during the last 5 minutes. They heat through quickly and add color and balance without extra pans.

Is there a way to reduce the richness?

Use half-and-half instead of heavy cream, and reduce the cream cheese to 2 ounces. The sauce will be thinner, but still creamy.

Season well and add a touch more Parmesan to bring back flavor.

What size slow cooker should I use?

A 5- to 6-quart slow cooker works well for these quantities. If yours is smaller, reduce the liquid slightly and avoid overfilling so the tortellini cooks evenly.

Final Thoughts

Crockpot Chicken Alfredo Tortellini hits that sweet spot between cozy and easy. It’s forgiving, family-friendly, and adaptable to whatever you have on hand.

With simple steps and a low-effort, high-reward sauce, it’s perfect for weeknights or casual weekends. Keep this one in your rotation, and don’t be surprised when it becomes a most-requested favorite.