Name: Crockpot Chicken Alfredo Tortellini
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Italian
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

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Keywords to use naturally: crockpot chicken alfredo tortellini, slow cooker chicken recipes, creamy pasta recipe, easy weeknight dinner, cheesy tortellini casserole, one-pot family meals, make-ahead pasta.

I’ve made this Crockpot Chicken Alfredo Tortellini more times than I can count — it’s the kind of creamy pasta recipe that fills the house with comforting smells and gets everyone to the table fast. This slow, hands-off dish combines tender shredded chicken with rich Alfredo-style sauce and cheesy tortellini, perfect for an easy weeknight dinner or a cozy weekend meal.

What makes this recipe special

This dish delivers big, comforting flavors with very little effort. The crockpot slowly tenderizes the chicken while the broth and garlic build flavor; finishing with heavy cream and Parmesan creates a silky sauce that clings to every tortellini. It’s ideal for busy nights, feeds a crowd, and doubles well as make-ahead pasta for lunches.

“So creamy and simple — my kids asked for seconds and I didn’t have to babysit the stove!” — a happy home cook

If you like other slow cooker comfort meals, try pairing techniques from this Creamy Garlic Parmesan Chicken Pasta recipe to amp up the sauce on nights you want extra garlic and richness.

How this recipe comes together

This is a one-pot family meals approach for your slow cooker. First, the chicken cooks in broth and garlic until it’s fall-apart tender. After shredding, you add cream and Parmesan to create the Alfredo base, then stir in cheese tortellini and finish on high until the pasta is cooked through. It’s straightforward and forgiving — perfect if you’re new to slow cooker cooking.

What you’ll need

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

Substitution tips:

Swap heavy cream for half-and-half plus a tablespoon of cornstarch if you want a lighter but still creamy sauce.
Use frozen tortellini if that’s what you have — add a few extra minutes to cook.
Parmesan can be replaced with Pecorino Romano for a sharper edge, or use pre-grated for convenience (grated fresh yields better melt and flavor).

Step-by-step instructions

Season the chicken breasts on both sides with salt, pepper, and Italian seasoning and place them in the crockpot.
Pour the chicken broth over the chicken and add the minced garlic.
Cover and cook on low for 6–7 hours, or until the chicken is fully cooked and very tender (internal temperature should reach 165°F).
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 grated Parmesan cheese until well combined.
Add the cheese tortellini to the crockpot and increase to high; cook for an additional 30 minutes, or until the tortellini is tender and heated through.
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Best ways to enjoy it

Serve this rich, cheesy tortellini with a crisp green salad (think baby arugula with lemon vinaigrette) or roasted vegetables to cut the richness. For texture contrast, a side of garlic bread or toasted breadcrumbs sprinkled on top adds a pleasant crunch. This is also great for casual dinners, potlucks, or served with a simple Caesar salad for a dinner party.

If you liked the garlic-parmesan flavor profile here, you may also enjoy the techniques used in this creamy garlic parmesan chicken pasta recipe for a slightly different pairing.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. The sauce will thicken as it cools.
Freezing: For best texture, freeze the shredded chicken and sauce separately from cooked tortellini for up to 2 months. Pasta can become gummy if frozen with the sauce.
Reheating: Gently reheat on the stovetop over medium-low heat, adding a splash of milk or chicken broth to loosen the sauce. Microwaving works for single servings—stir halfway through heating to avoid hot spots.
Safety: Always reheat until steaming hot and check that the internal temperature reaches 165°F.

Helpful cooking tips

Don’t overcook tortellini in the crockpot — follow the 30-minute finish on high to avoid mushy pasta.
Grate your own Parmesan for the best melt and flavor; pre-grated can contain anti-caking agents that alter the sauce texture.
If the sauce is too thin, thicken with a slurry of 1 tsp cornstarch mixed with 1 tbsp cold water, stirred in and cooked for a few minutes.
For even quicker weeknight prep, use pre-shredded rotisserie chicken and add it during the final hour.

Creative twists

Add a handful of baby spinach or sun-dried tomatoes when you add the tortellini for color and brightness.
Swap tortellini for gnocchi or penne for a different texture.
Make it spicy: stir in red pepper flakes or a spoonful of harissa.
For a lighter version, use half-and-half and mix in 2 oz cream cheese for body without as much fat.
To make it gluten-free, choose GF tortellini or replace with cooked gluten-free pasta added at the end.

Your questions answered

Q: Can I use frozen chicken breasts?
A: Yes. If using frozen chicken, increase the cooking time and confirm the internal temperature reaches 165°F before shredding. Cooking from frozen may add 1–2 hours on low depending on your crockpot.

Q: Will the tortellini overcook if left in the crockpot longer?
A: Yes — tortellini can become soft and gummy if overcooked. Add it near the end and use the 30-minute high setting as directed.

Q: Can I make this ahead and reheat for a party?
A: Absolutely. Make the chicken and sauce in advance and add freshly cooked tortellini before serving, or reheat the combined dish gently with a splash of broth to loosen the sauce.

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