Crockpot Chicken Alfredo Tortellini

A creamy and comforting pasta dish with tender shredded chicken and cheese tortellini, made effortlessly in a slow cooker.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Nutrition Notes

Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
2 cups chicken broth (low-sodium if you prefer)
2 cloves garlic, minced or 1 teaspoon garlic powder in a pinch
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Sauce

1 cup heavy cream can substitute with half-and-half for a lighter finish; sauce will be thinner
1 cup grated Parmesan cheese freshly grated melts best

For the Pasta

2 cups cheese tortellini fresh or frozen

For Garnish

Fresh parsley for garnish

Method

Preparation

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.

Cooking

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.
Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 700mgFiber: 3gSugar: 2g

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. Serve with a side of green salad, steamed broccoli, or garlic bread.

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