I love how this recipe turns simple ingredients into something so cozy and satisfying. The slow cooker does all the work, making it perfect for busy days or when I just want a warm dinner without much effort. The Alfredo sauce becomes even more flavorful as it simmers with the chicken and garlic, and when I stir in the Parmesan and tortellini, everything comes together in a creamy, cheesy dream. Plus, it’s easy to customize with vegetables or different pasta.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs boneless, skinless chicken breasts or thighs
1 jar (15 oz) Alfredo sauce (store-bought or homemade)
I place the chicken at the bottom of the crockpot and season it with Italian seasoning, salt, pepper, and garlic.
Then I pour the Alfredo sauce and chicken broth over the top. I cover it and cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is tender.
About 30 minutes before serving, I shred the chicken directly in the crockpot using two forks.
I stir in the tortellini and spinach (if I’m using it), then cover and cook on low for another 25–30 minutes until the pasta is just tender.
Once the tortellini is done, I stir in the shredded Parmesan until melted and creamy.
I garnish with chopped parsley and serve it warm straight from the slow cooker.
Servings and timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 5 hours
Total time: 5 hours 10 minutes
Variations
I like using a mix of chicken thighs and breasts for more flavor.
Sometimes I stir in steamed broccoli or sun-dried tomatoes at the end.
For a spicy kick, I add a pinch of red pepper flakes when seasoning the chicken.
If I don’t have spinach, I’ve used kale or arugula instead.
I’ve also swapped in a homemade Alfredo sauce when I want a richer, from-scratch version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce. I avoid overheating it to keep the tortellini from getting mushy.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, I’ve used frozen tortellini before—just add it about 10–15 minutes earlier since it takes longer to cook. I make sure not to overcook it.
What’s the best chicken to use in this recipe?
I usually go with boneless, skinless thighs for extra tenderness, but breasts work great too. A mix gives the best flavor.
Can I make this recipe ahead of time?
Yes, I prep everything in the crockpot insert the night before (minus the tortellini), then refrigerate. I just pop it into the slow cooker the next day.
How do I thicken the sauce if it’s too runny?
If the sauce is too thin, I stir in extra Parmesan or let it sit uncovered for a few minutes on warm. It thickens as it cools.
Is there a dairy-free alternative?
I haven’t tried it personally, but using a dairy-free Alfredo and omitting the Parmesan should work. I’d just keep an eye on consistency and seasoning.
Conclusion
This Crockpot Chicken Alfredo Tortellini is one of my favorite lazy-day meals. It’s creamy, filling, and full of cozy Italian-inspired flavor. Whether I’m feeding the whole family or just want leftovers for the week, this recipe makes dinner feel effortless and comforting all at once.
