Easy Crock Pot Chicken Alfredo for a crowd
Crock Pot Chicken Alfredo is a crowd pleaser. This is not your classic chicken alfredo recipe but with a few simple ingredients and minimal cooking time you will have a new family favorite!
I made this pasta dish for my daughters volleyball team. Youngest to oldest, everyone kept going back for more! I’m not sure if I can technically call it a “crock pot” meal, because I didn’t actually cook the food in the crock pot. I basically kept it warm in my crock pot. Whatevs! I’m calling it a crock pot meal!
Sheila’s Tips
- For a lighter version, use low-fat cream cheese and milk instead of heavy whipping cream.
- Add steamed vegetables like broccoli or spinach to the dish for added nutrition.
- If the sauce thickens too much in the crock pot, stir in a little hot water or additional milk to reach the desired consistency.
- Sprinkle extra Parmesan cheese and fresh herbs before serving for added flavor.
- Spice it up! If you like a little spice in your life at Red Pepper Flakes and garlic powder to your taste.
While your chicken roasts, boil the cavatappi noodles, and make the rich creamy sauce then throw it all together in your crock pot on the warm setting. I kept mine on warm from 2-8pm while at a volleyball tournament. It did get a little dry toward the end, but that didn’t stop people from going back for more.
FAQs
Absolutely! Use gluten-free flour for the sauce and opt for gluten-free pasta.
Yes, this is a great recipe to make to make ahead. Roast the chicken and prepare the sauce ahead of time, or the day before. Assemble in the crock pot when ready to serve and keep warm.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, consider using roasted vegetables, such as broccoli or bell peppers, in place of chicken.
Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
No, a crock pot is used for convenience to keep the dish warm, but you can serve it immediately after cooking if preferred. Or you can place in a lasagna dish and bake at 350 for 30 minutes and serve as a Chicken Alfredo Pasta Bake.
If the sauce thickens, stir in a bit of milk, pasta water, or chicken broth to reach the desired consistency.
Garlic bread, a green salad, or steamed vegetables complement this dish nicely.
Yes, you can use low-fat cream cheese, milk, and less butter for a lighter version of this recipe.
This recipe makes enough to feed 8 hungry volleyball players and their families so about 16 people give or take.
Ingredients
- 1 Roast Chicken or store bought rotisserie chicken
- 2 pounds Cavatappi Noodles
- 1 stick Butter
- 1 cube Land O Lakes Italian Herb Saute Express Butter
- 1 cup all purpose Flour
- 1 quart half & half
- 1 cup Heavy Cream
- 1 8 ounce brick Cream Cheese
- 1 cup Parmesan Cheese
- 1/8 teaspoon ground Nutmeg
- salt and black pepper to taste
Substitutions
- Italian Herb Saute Express Butter: Substitute with 1 tablespoon Italian seasoning and 1 clove garlic, minced or grated.
- Cavatappi Noodles: Any pasta like fettuccine or penne pasta can be used.
- Half & Half: A mix of milk and cream can be used as a substitute.
- Rotisserie Chicken: Works well and saves time and having to clean an extra pan! If you happen to have enough leftover chicken from a different recipe this is also acceptable.
Instructions
- Roast Chicken: cut out back bone, lay chicken flat, skin side up, in baking dish, drizzle with olive oil sprinkle with season salt. Bake at 425 degrees for 45 minutes. Or you can purchase a Roasted Rotisserie Chicken from you local grocery store this works! Remove meat from bones discard bones and skin.
- Cook paste to al dente. Meaning cooked pasta should have a bite to it. You DO NOT want to over cook the pasta.
- Layer cooked noodles and roasted chicken meat in crock pot.
- Alfredo Sauce: Melt butter in large skillet, over medium heat, add flour and whisk let bubble up, about 1 minute. Continue to whisk. Slowly pour in half & half turn stove down to medium low. Continue to cook and whisk until thick, add in cream cheese allow to melt, combine well. Add heavy whipping cream, and parmesan continue to cook another 3-5 minutes on low heat. If sauce seems too thick add pasta water until it’s the consistency you desire. Whisk in nutmeg and salt and pepper to taste.
- Pour sauce over pasta and chicken, stir to combine. Turn crock pot on the warm or lowest setting.
NOTE: You can also serve immediately as is, this does not have to be served as a crock pot meal. I used a 7 quart Hamilton Beach slow cooker.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in a saucepan over low heat, adding a bit of milk or water to loosen the sauce if needed. You can also reheat it in the microwave, stirring every 30 seconds until heated through.
Do you have a hungry crowd to feed? Add garlic bread and a salad, some brownies for dessert and you could throw this whole meal together in an hour or less! I know what I’m making the next time it’s my turn to feed the youth group! Have a great weekend! XOX Sheila
P.S. don’t forget to print out the recipe card below!
Chicken Alfredo for a Crowd
Ingredients
- 1 Roast Chicken
- 2 pounds Cavatappi Noodles cooked al dente (reserve 1 cup of water from boiling noodles)
- 1 stick Butter
- 1 cube Land O Lakes Italian Herb Saute Express Butter if you cannot find substitute 1 tablespoon Italian seasoning and 1 clove garlic minced very fine or grated
- 1 cup Flour
- 1 quart half & half
- 1 cup Heavy Cream
- 1 8 ounce brick Cream Cheese
- 1 cup Parmesan Cheese
- 1/8 teaspoon ground Nutmeg
- salt and pepper to taste
Instructions
- Roast Chicken: cut out back bone, lay chicken flat, skin side up, in baking dish, drizzle with olive oil sprinkle with season salt. Bake at 425 degrees for 45 minutes. Or you can purchase a Roasted Chicken from you local grocery store this works! Remove meat from bones discard bones and skin.
- Layer cooked noodles and roasted chicken meat in crock pot.
- Alfredo Sauce: Melt butters in large saucepan, add flour and whisk let bubble up, about 1 minute. Continue to whisk. Slowly pour in half & half turn stove down to medium low. Continue to cook and whisk until thick, add in cream cheese allow to melt, combine well. Add heavy cream, and parmesan continue to cook another 3-5 minutes on low heat. If sauce seems too thick add pasta water until it’s the consistancy you desire. Whisk in nutmeg and salt and pepper to taste.
- Pour sauce over pasta and chicken, stir to combine. Turn crock pot on the warm or lowest setting.
I am really looking forward to making this tomorrow night for a family birthday party gathering! It sounds perfect!
Do you know of a substitute for the cube of Land o lakes Italian herb sauté express butter? I’ve been to two stores looking for it and was told they no longer make it. I’ve never used it so don’t know what I should use in its place. Thanks in advance!
Deborah, I am so sorry for the delayed response. I think (obviously that they quick making this compound butter) I would add a tablespoon of Italian seasoning and 1 clove of garlic grated or minced very very fine. Enjoy!Sheila
When you say ” Layer cooked noodles and roasted chicken meat in crock pot “, do you mean something like pasta/chicken/pasta/chicken or just chicken then the pasta on top ( or vice versa ) ?
More like pasta chicken pasta chicken, so when you dig into you get a bit of all of it! Thanks for asking, I hope you enjoy!
I was wondering if I could use a different kind of noodle than cavatappi noodles?
You could use a rigatoni noodle or a large shell macaroni. Thanks for stopping in, I hope you enjoy this recipe!
Hello!
Just wondering how many people does this roughly feed??
Jenny, I make this quite often for the volleyball team, so 12-15. Hope this helps! Thanks for stopping by, Sheila
This looks fantastic! Do you think it could be given as a freezer meal? Our pastor’s wife just had a baby (#5), and they love Alfredo! If it would work as freezer, what do you think would be good instructions?
Brittney, I have never frozen this meal, so I can’t say for sure that it would hold up perfectly. My gut is that it would work. I would instructions would be to let thaw, and cook in a 375 degree oven until bubbly. Let me know how it works. Have a great weekend! Sheila
What a great make ahead dish for those large family get togethers. AND it’s a meal the kids and adults will both love- a rarity in our family. Looks great!
Exactly! I came up with it after being assigned the “main dish” for my daughters volleyball tournament. You can only eat so much taco, and pulled pork. It ended up being a hit! Thanks for stopping by!
I love the idea of using the crock pot for pasta! This would taste so satisfying right now in the middle of this big snow storm. Thanks for sharing!
You are very welcome! Will Spring ever come? I agree with you; pasta is my comfort food. Keep warm!
My family loves this recipe. I have never thought to make it in the crock pot like you did. What a great idea. Coming over from your FB page to invite you to our Foodie Friends Friday linky party this week. Would love to have you join us with this recipe! We feature, we pin, we share!
Thanks for the invitation. Have a great weekend, and thanks for stopping by! : )