I first made this Crockpot Chicken Alfredo Tortellini on a rain-slicked weeknight when everything in the pantry felt like comfort. Tender shredded chicken bathing in a silky Parmesan sauce, pillowy cheese tortellini soaking up all that goodness — it’s the kind of meal that arrives at the table warm and reassuring, and disappears fast. It’s simple, forgiving, and perfect for nights when you want a little indulgence with almost no hands-on fuss.

Why you’ll love this dish

This recipe gives you creamy, restaurant-style Alfredo with the ease of a slow cooker. It’s ideal for busy weeknights, potlucks, or when you want something that feels special without standing over the stove. The slow-cooked chicken becomes so tender it practically melts into the sauce, and adding tortellini right at the end keeps the pasta perfectly al dente.

“Weeknight hero: rich, cheesy, and somehow light enough to eat twice. My family begged for seconds.” — a regular at my dinner table

Reasons to try it:

Low hands-on time: set it and forget it for most of the day.
Budget friendly: basic pantry staples create a satisfying, family-sized meal.
Crowd-pleaser: kids and adults both love the creamy, cheesy finish.
Versatile: easy to dress up with extras like mushrooms, spinach, or sun-dried tomatoes.

If you like one-pot pasta comfort, you might also enjoy this creamy Cajun chicken pasta for a spicy spin on creamy dinners.

How this recipe comes together

A quick overview before you dive in:

Season and slow-cook the chicken in garlic and broth until it’s fall-apart tender.
Shred the chicken, return it to the crockpot, and stir in heavy cream and Parmesan to form a luscious sauce.
Add cheese tortellini and finish on high so the pasta cooks through and soaks up flavors.
Garnish with parsley and serve warm.

This approach means most of the heavy lifting happens while you’re out living your day — and you come back to a kitchen that smells like something worth celebrating.

What you’ll need

1 lb boneless, skinless chicken breasts
2 cups chicken broth (low-sodium if you prefer)
1 cup heavy cream (can substitute half-and-half for a lighter finish; sauce will be thinner)
1 cup grated Parmesan cheese (freshly grated melts best)
2 cups cheese tortellini (fresh or frozen)
2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Notes: If you’re dairy-free, try a plant-based cream and vegan Parmesan substitute, but expect a different texture and flavor. Frozen tortellini works great and saves time.

Step-by-step instructions

Place the chicken breasts in the crockpot. Season with salt, pepper, and Italian seasoning.
Pour in the chicken broth and sprinkle the minced garlic over the chicken.
Cover and cook on low for 6–7 hours, or until the chicken reaches 165°F and is very tender.
Remove the chicken to a cutting board and shred with two forks.
Return the shredded chicken to the crockpot. Stir in the heavy cream and Parmesan cheese until the sauce is smooth.
Add the cheese tortellini, stir gently, and set the crockpot to high. Cook 25–30 minutes, or until the tortellini is tender — check once or twice and stir to prevent sticking.
Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.

Best ways to enjoy it

Serve this straight from the crockpot into deep bowls so the sauce stays warm and satisfying. Pairings that brighten or balance the richness:

A simple green salad with lemon vinaigrette to cut through the creaminess.
Steamed broccoli or roasted asparagus for a pop of color and texture.
Garlic bread or a crusty baguette to mop up every last saucy bite.

For a fuller spread, top with crushed red pepper flakes or a squeeze of lemon for brightness. If you’re leaning into Italian flavors, a light caprese salad is lovely. You can also turn this into a casserole by transferring to a baking dish, topping with extra Parmesan and breadcrumbs, and broiling for a minute for a crisp top. Explore similar comforting casseroles at our chicken casserole collection for inspiration.

Storage and reheating tips

Refrigerator: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Freezer: Freeze in a shallow airtight container for up to 2 months. Note that the tortellini may become softer after freezing and thawing. If you plan to freeze, consider storing sauce and cooked pasta separately.
Reheating: Gently reheat on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave in short bursts, stirring between intervals to prevent hot spots.
Safety: Always reheat to at least 165°F and never leave cooked chicken at room temperature for more than two hours.

Pro chef tips

Fresh Parmesan matters: pre-grated cheese often contains anti-caking agents that can affect how smoothly it melts. Grate your own if you can.
Don’t skip the broth: it infuses the chicken with flavor and prevents the crockpot from drying out.
If the sauce looks thin after adding cream, let it simmer longer on high with the lid off for 10–15 minutes to thicken slightly.
For extra depth, brown the chicken quickly in a skillet before adding to the crockpot — it’s optional, but I do it when I have a spare 5 minutes.
Stir the tortellini in gently and avoid overcrowding the crockpot; give the pasta room to cook evenly.

Creative twists

Add wilted spinach and sun-dried tomatoes for color and tang.
Swap Parmesan for Pecorino Romano for a sharper edge.
Make it smoky: stir in a few strips of crumbled cooked bacon or smoked sausage.
Lighter option: use half-and-half instead of heavy cream and increase broth by 1/4 cup to keep the sauce silky.
Spicy version: mix in a pinch of cayenne or a teaspoon of Cajun seasoning for a warm kick (works surprisingly well with the creamy base).

Common questions

Q: Can I use frozen chicken breasts?
A: Yes. Increase the cooking time slightly — add an hour or two on low — but ensure the internal temperature reaches 165°F before shredding.

Q: Will the tortellini get mushy if left in the crockpot?
A: Yes, if left too long the tortellini will soften more. Add the tortellini near the end of the cooking time and keep an eye on it. If you expect leftovers, consider cooking the tortellini separately and mixing it in just before serving.

Q: Can I make this in an instant pot or on the stovetop?
A: You can adapt it. For an Instant Pot, cook the chicken on high pressure for about 10–12 minutes with natural release, shred, add cream and cheese, then use the sauté function to finish and add tortellini (cook per package instructions). On the stovetop, simmer the chicken in broth until cooked, shred, add cream and cheese, then cook tortellini in the sauce until tender.

Q: How can I make this dairy-free?
A: Use a plant-based cream alternative and vegan Parmesan. The texture and flavor will be different but still comforting.

Conclusion

This Crockpot Chicken Alfredo Tortellini is one of those recipes that keeps showing up in my rotation — easy, comforting, and forgiving. If you’re in the mood for other creamy pasta comforts, try the flavorful One Pot Creamy Cajun Sausage Pasta from Pass Me Some Tasty for a spicy contrast, or explore a tropical twist with the Rasta Pasta with Caramelized King Oyster Mushrooms on The Kitchen Wife for inspiration.

Enjoy the slow-simmered warmth — and don’t be surprised if someone asks for the recipe before the last plate is cleared.