Crockpot Chicken Alfredo Tortellini

Creamy, cheesy, and just the right kind of indulgent.

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If there’s one meal that feels like a warm hug after a long day, it’s this Crockpot Chicken Alfredo Tortellini. It’s rich and creamy without being fussy — like comfort food dressed up just enough to impress but still simple enough for a lazy Sunday. Everything simmers together while you go about your day, and when you lift that slow cooker lid, you’re hit with this incredible wave of buttery garlic, cream, and tender pasta.

And honestly, this one’s dangerous — it’s the kind of dish you keep going back for “just one more bite.”

🥘 Where It Comes From

This cozy spin on Alfredo pasta borrows from the classic Italian Alfredo sauce — traditionally made with butter, cream, and Parmesan — but it’s got an American slow-cooker twist. The tortellini gives it more heartiness (and a little fancy touch), while the crockpot keeps everything effortless. You toss everything in, let time do its thing, and dinner practically makes itself.

🍗 Ingredients

For the creamy Alfredo base:

• 2 large chicken breasts (boneless, skinless)
• 3 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt & pepper to taste

For the pasta goodness:

• 1 (20 oz) package cheese tortellini (fresh or frozen)
• 1 tablespoon butter
• 1 cup shredded mozzarella cheese

Optional mix-ins:

• 1 cup spinach (adds color + sneaky veggies)
• ½ cup sun-dried tomatoes (for a little tang)

🧡 Vegan Option:
Swap the chicken for 2 cups of cooked chickpeas or vegan chicken strips. Use oat cream or coconut cream instead of heavy cream, and substitute nutritional yeast + vegan Parmesan. It won’t taste identical, but it’s shockingly close — rich, savory, and just as satisfying.

🔥 Instructions

1. Prep the base:
   Lightly grease the inside of your crockpot with butter or spray. Lay the chicken breasts flat at the bottom.
2. Mix the sauce:
   In a separate bowl, whisk together the heavy cream, chicken broth, Parmesan, garlic powder, and Italian seasoning. Pour it all over the chicken.
3. Slow cook:
   Cover and cook on LOW for 4–5 hours, or until the chicken is tender enough to shred with a fork.
4. Add the tortellini:
   About 30 minutes before serving, remove the lid and stir in the tortellini, butter, and mozzarella. (If using frozen tortellini, give it an extra 10–15 mins.)
5. Stir and thicken:
   Once the pasta is cooked and the sauce thickens up, shred the chicken directly into the sauce. Stir well, and let it rest 5 minutes before serving.

🧂 Tips & Tricks

• For extra flavor, sear the chicken in butter before adding it to the crockpot — not required, but it adds a little something.
• Don’t overcook the tortellini; it should be soft but still hold shape.
• A sprinkle of parsley or cracked black pepper on top just makes it look (and taste) like a restaurant dish.

🍴 What to Serve It With

• Garlic bread (because, of course).
• A fresh Caesar salad or roasted broccoli.
• Or honestly, just a glass of white wine and Netflix — that counts too.

🧊 Storage

Let it cool completely before storing. Keep in an airtight container in the fridge for up to 3 days, or freeze (without pasta) for up to 2 months. Reheat slowly on the stove or in the microwave with a splash of cream to loosen the sauce.

🧮 Nutrition (Per Serving, approx.)

Calories: 540
Protein: 32g
Fat: 31g
Carbs: 34g
Fiber: 2g
Sugar: 3g

💬 Final Thought

This Crockpot Chicken Alfredo Tortellini feels like something you’d order out but can totally pull off in your pajamas. It’s cozy, indulgent, and ridiculously easy — basically the kind of meal that makes you look like you tried way harder than you did.