Crock Pot Chicken Alfredo for Two
This Crock Pot Chicken Alfredo for Two features tender chicken and penne in a homemade garlic Alfredo sauce – all easily made in the slow cooker.
A CREAMY DREAMY DINNER FOR TWO
I have been all about transforming some of my favorite recipes into smaller portions. I’m fully aware that some people need delicious recipes, like this Crock Pot Chicken Alfredo for Two people, and not a recipe to feed a whole family. And I must say, I think I knocked this one out of the park. The creamy sauce, the tender penne, and the juicy chicken, all made in the Slow Cooker which does the hard work, so I can get other stuff done. If this easy, smaller scale recipe sounds like something you need, watch out, because I have a few other “recipes for two” on here and a few more up my sleeve!
FREQUENTLY ASKED QUESTIONS:
I know, you hear chicken alfredo, and you immediately think fettuccine, right? Well, to be honest, I found that when I used fettuccine with this recipe, the pasta broke down a bit. However, penne pasta held up much better in the crock pot. And, the penne was easier to get fully coated with the sauce. But, if you want to use a different noodle, I’d recommend the shorter pasta lengths but not fettuccine or spaghetti style pasta.
Pick your favorites sides that you typically like with Fettuccine Alfredo and go for it. A nice side of steamed vegetables, a salad (like an Olive Garden Salad), garlic breadsticks, garlic bread, or dinner rolls would all be delicious.
I’d say it makes enough for two larger servings for one dinner. However, if you prefer your portion sizes smaller, you’ll have a little leftover for lunch tomorrow.
No. That was something I worried about too, but, I found that using the sturdier penne pasta helped to ensure that the pasta didn’t turn to mush.
Although I designed and tested this recipe strictly for the slow cooker, I think it could be done on the stovetop (please just know that I have not tested it that way though.)
1. Start by cooking the penne pasta according to the directions on the package. Drain and set aside cooked pasta.
2. In a large bowl, stir together the cream, stock, parmesan, garlic, and pepper.
3. Add chicken to a large skillet, season with salt, pepper, garlic powder and onions powder. Cook chicken until cooked through. Remove chicken from the skillet and dice it up into bite size pieces.
4. Add cubed cream cheese and butter to the skillet. Melt and stir together.
5. Pour the sauce from the bowl in the skillet and stir together. If your alfredo sauce is runny, make the cornstarch and water slurry and add before adding the cooked pasta and chicken. Turn on high and whisk constantly until thickened.
7. Add chicken to the sauce and toss to coat well.
8. Add the cooked pasta with the chicken and sauce. Toss and stir together.
9. Serve and enjoy.
Leftovers can be kept in the fridge for up to 2 days in an airtight container.
Reheating leftover Chicken Alfredo can be tricky. The sauce can break easily and the pasta can get a funky texture. The fastest way will obviously be the microwave but do it slowly in increments so the sauce doesn’t separate while re-heating.
I do not recommend freezing this dish. The homemade sauce will break easily and the penne pasta may change texture when thawing and reheating.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless skinless chicken breasts – you can use chicken thighs as well.
- salt, pepper, garlic powder, onion powder – this is a very simple seasoning but it works here because it doesn’t overpower the other flavors. Having said all of that, please use your favorite chicken seasoning.
- penne pasta – with this recipe, you do have to cook the pasta first before putting it into the slow cooker. You could use other similar shaped pasta (like rotini) if you prefer.
- heavy cream – with Chicken Alfredo, you can’t skip the heavy cream. This dish is literally all about the cream sauce. So milk is not recommended, you won’t get the same result.
- chicken stock – you can use chicken broth or vegetable stock/broth as well. This is going to add another layer of flavor.
- fresh grated parmesan cheese – if all you have is the grated parmesan cheese in the green bottle, that is fine here. I wouldn’t use as much though (only about 1/4 cup) and then you can add more at the end if you prefer.
- cloves garlic – you just can’t beat freshly minced garlic. It adds so much flavor with little effort but if you are absolutely pinched for time, you can use the garlic paste or jarred garlic.
- cream cheese – This is going to help the sauce be even creamier and thicker. If you don’t like cream cheese, I suppose you could just leave it out.
- salted butter – real butter here – not margarine.
- cornstarch– I like to use the cornstarch to help thicken the sauce. If you really don’t want to use it, you can omit it, the sauce will be a little thin, but it will still taste good.
HOW TO MAKE SLOW COOKER CHICKEN ALFREDO FOR TWO
Place the chicken into the bottom of a 6-quart slow cooker. Season with salt, pepper, garlic powder, and onion powder. In a large bowl, stir together the cream, stock, parmesan, garlic, and pepper.
Pour the sauce on top of the chicken. Place the cubed cream cheese and butter around the cooker. Cover and cook for 4-6 hours on low or 2-4 hours on high. If cooking on high, make sure to check that it doesn’t burn, I recommend low heat for this step.
During the last hour of cooking time, take out the chicken and shred it. Add it back to the cooker. Add the cooked pasta and stir everything together. In a small bowl, whisk together the cornstarch and water, and stir it into the cooker. Place on high and continue to cook for 30-45 minutes until thickened, stirring every 15 minutes.
Serve immediately.
CRAVING MORE RECIPES?
- White Chicken Enchiladas For Two
- Polish Casserole for Two
- Crock Pot Pork Chops & Potatoes for Two
- Homemade Lasagna for Two
- Baked Ziti for Two
- Penne Pasta with Homemade Tomato Sauce
- Crock Pot Buffalo Chicken Pasta
- Crock Pot White Lasagna
- Copycat Olive Garden Chicken Alfredo
- Crock Pot Mississippi Chicken
- Crock Pot Lasagna
Crock Pot Chicken Alfredo for Two
Ingredients
- 2 large boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 ounces penne pasta, cooked al dente
For the sauce:
- 1 ½ cups heavy cream
- ½ cup chicken stock
- ¾ cup fresh grated parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon black pepper
- 4 ounces (½ block) cream cheese, cubed
- 2 Tablespoons salted butter, cubed
- 2 Tablespoons cornstarch
- 2 Tablespoons water
Instructions
- Place 2 large boneless, skinless chicken breasts into the bottom of a 6-quart slow cooker.
- Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder (this is the total amount of seasoning for both chicken breasts, not per chicken breast – but feel free to season how you like.)
- In a large bowl, stir together 1 1/2 cups heavy cream, 1/2 cup chicken stock, 3/4 cup fresh grated parmesan cheese, 2 cloves garlic, minced and 1/2 teaspoon black pepper.
- Pour the sauce on top of the chicken.
- Place the 4 ounces (½ block) cream cheese, cubed and 2 Tablespoons salted butter, cubed around the cooker.
- Cover and cook for 4-6 hours on low or 2-4 hours on high. If cooking on high, make sure to check that it doesn’t burn, I recommend low heat for this step.
- During the last hour of cooking time, take out the chicken and shred it. Add it back to the cooker.
- Add the 4 ounces penne pasta, cooked al dente and stir everything together.
- In a small bowl, whisk together 2 Tablespoons cornstarch and 2 Tablespoons water, and stir it into the cooker.
- Place on high and continue to cook for 30-45 minutes until thickened, stirring every 15 minutes. Serve immediately.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: I have this set at 4 servings since this recipe can make 4 smaller size servings or 2 larger ones.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie,
We really enjoyed this recipe! Especially the smaller portions to be made for 2 🙂 I have fallen into making the same things over and over so this was a nice welcome change in the rotation and easy to make. I was worried at first because it didn’t seem like the cream cheese was melting down but after i shredded the chicken and added the pasta, it all came together! I have loved all your recipes that I’ve tried, thank you!
I always visited your website to look for new recipes as I was raising my children. Now I am enjoying visiting your website to look for these smaller recipes. I am looking forward to trying this one. Please keep the recipes for two coming. Thank you.
Thanks so much for commenting Tina! I never know if these recipes are being enjoyed or if anyone is even making them so it’s great to have the feedback so I know if I should quit or do more. I appreciate you sticking with me all these years too!❤️