Introduction
Close your eyes and imagine the kitchen filled with a warm, garlicky aroma: tender chicken simmering slowly in rich, creamy broth, flecked with freshly grated Parmesan and bright green parsley. Each spoonful of this Crockpot Chicken Alfredo Soup offers a silky mouthfeel, cozy warmth, and the familiar, comforting tang of Alfredo cheese that wraps around forkfuls of plump pasta. It’s the kind of dish that slows you down—perfect for evenings when you want something nourishing without fuss, or for weekend gatherings where a single slow cooker does all the heavy lifting and everyone comes back for seconds.
This recipe is ideal for chilly nights, busy weeknights when you want dinner ready when you walk in the door, or for serving a small crowd at casual get-togethers. If you love the idea of serving a creamy pasta-styled soup in a bread bowl, you’ll appreciate the pairing suggested in this post—see this savory example here: chicken Alfredo garlic bread bowls for inspiration.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high) + 30 minutes for pasta at the end
- Total Time: ~6 hours 45 minutes (low)
- Servings: 4 generous bowls
- Difficulty Level: Easy — set-it-and-forget-it with a few finishing steps
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and were calculated using USDA FoodData Central baseline values for common ingredients and cross-checked with guidance from health authorities such as the Mayo Clinic for portion context. Actual values will vary with brands and exact measurements.
- Calories: ~670 kcal
- Protein: ~50 g
- Carbohydrates: ~34 g
- Fat: ~34 g
- Saturated fat: ~19 g
- Fiber: ~2 g
- Sodium: ~900 mg
Notes: This is a rich, protein-forward soup thanks to the chicken, Parmesan, and heavy cream. To lower calories, fat, or sodium, consider leaner broth, reduced-fat dairy substitutes, or lower-sodium broth (see variations below). These estimates are intended as a guide; if you need precision for medical reasons, use your preferred nutrition-calculator tool and ingredient labels.
Why You’ll Love It
- Comfort factor: The creamy, garlicky profile of Alfredo translated into a soup is deeply satisfying—think classic Italian comfort food in spoonable form.
- Effortless convenience: The slow cooker does most of the work. Prep in 15 minutes in the morning and come home to dinner.
- Family-friendly: Mild, familiar flavors make this easy to serve to picky eaters while still feeling special enough for company.
- Protein-packed: With ample chicken and cheese, it’s a filling main-course soup that leaves you content, not hungry.
- Seasonal versatility: Cozy in winter, but adaptable for spring dinners by lightening the dairy or adding spring vegetables.
How to Make Crockpot Chicken Alfredo Soup
Ingredients
- 1 pound chicken breast
- 1 cup pasta (such as rotini or penne)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons minced garlic
- 1 cup diced onion
- Salt and pepper to taste
- Chopped parsley for garnish
Optional ingredients and substitutions
- Use 1 cup half-and-half or light cream in place of heavy cream for fewer calories (may be slightly less rich).
- Substitute 1 cup cooked shredded rotisserie chicken if short on time.
- Swap out Parmesan for Pecorino Romano for a sharper flavor.
- For gluten-free: use gluten-free pasta and ensure broth is GF.
- Add vegetables: sliced mushrooms, baby spinach (stir in at the end), or peas for color and nutrition.
Directions
- In a slow cooker, combine the chicken breast, chicken broth, garlic, and onion.
- Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add the pasta and heavy cream, stirring to combine.
- Cook on high for an additional 30 minutes until the pasta is cooked.
- Stir in the Parmesan cheese and season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Practical tips
- If using raw chicken breasts of uneven thickness, flatten them slightly so they cook evenly.
- Check the pasta after 20 minutes; slow-cooker temperatures vary—you want al dente, not mushy.
- Stir gently when adding cream and cheese to prevent curdling; avoid whipping or high-speed mixing.
- If the soup becomes too thick after refrigeration, loosen with a splash of milk or broth while reheating.
Best Pairings
- Bread: Rustic baguette slices, garlic toast, or a warm bread bowl offer great dipping texture.
- Greens: A crisp Caesar or simple arugula salad cuts through the richness.
- Drinks: Light-bodied white wines (Pinot Grigio) or a sparkling water with lemon cleanse the palate.
- Sides/snacks: Roasted vegetables or a small antipasto board complement the Italian notes.
- Lighter contrast: If you want a lighter, classic option alongside, compare serving sizes with a straightforward chicken noodle soup to balance the meal.
Shelf Life & Storage
- Room temperature: Perishable soups should not sit out for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
- Refrigeration: Store in an airtight container for 3–4 days. Reheat on the stove over medium heat, stirring gently. Add a splash of broth or milk to restore creaminess.
- Freezer: Cream-based soups can separate when frozen and thawed; if freezing, store for up to 2 months. Thaw overnight in the fridge and reheat slowly, whisking in a little milk or cream to bring back smooth texture.
- Tip: To improve freezer performance, omit the pasta before freezing; add fresh-cooked pasta when reheating.
Insider Secrets
- Choose the right chicken: Boneless, skinless chicken breasts give a clean, lean texture; for more richness, use half breast/half thigh.
- Parmesan finishing: Stir in freshly grated Parmesan at the end rather than pre-grated—freshly grated melts better and has deeper flavor.
- Texture control: Cook pasta separately if you prefer to avoid any risk of overcooking; add cooked pasta to individual bowls and ladle hot soup over it.
- Flavor depth: Add a bay leaf with the broth while cooking and remove before shredding the chicken for subtle aromatics.
- Don’t rush the final simmer: Letting cheese melt gently into the hot soup rather than boiling preserves a silky texture.
Creative Twists
- Lighter “Skinny” Alfredo Soup: Use low-fat milk mixed with 1–2 teaspoons cornstarch (slurry) instead of heavy cream, and swap Parmesan for a 50/50 mix with lower-fat shredded mozzarella. Finish with a squeeze of lemon for brightness.
- Veg-forward (meatless) version: Replace chicken with a mix of roasted cauliflower florets and sautéed mushrooms; use vegetable broth and a plant-based cream (e.g., full-fat coconut cream or a cashew cream) and nutritional yeast in place of Parmesan for umami.
- Spicy Cajun Alfredo Soup: Season the chicken with Cajun spice before cooking, add 1/2 teaspoon smoked paprika and a pinch of cayenne, and finish with a handful of chopped andouille sausage or smoked chicken for a Southern twist.
Recipe Q&A
Q: Can I cook the pasta in the slow cooker the whole time?
A: If you add dry pasta at the start, it will likely get mushy. Follow the recipe and add pasta in the last 30 minutes, or cook separately and add at serving.
Q: Is there a dairy-free option that still tastes rich?
A: Use a cashew cream (blend soaked cashews with water until silky) plus nutritional yeast and miso for savory depth—stir in at the end to heat through.
Q: Why did my soup separate when reheating?
A: High heat can cause dairy to split. Reheat slowly over medium-low heat and whisk in a splash of milk or broth to recombine.
Q: How do I reduce sodium without losing flavor?
A: Use low-sodium broth, rinse canned or pre-cooked additions, and increase fresh herbs (parsley, basil) and a squeeze of lemon to brighten flavors.
Conclusion
If you’re looking for a cozy, make-ahead dinner that feels indulgent yet unfussy, this Crockpot Chicken Alfredo Soup delivers—rich, garlicky, and deeply satisfying. For another slow-cooker approach and inspiration, check out this beloved slow-cooker rendition from Butter with a Side of Bread’s slow cooker Chicken Alfredo Soup. If you want to compare techniques or try a different take on the same concept, see the version offered by The Salty Pot’s slow cooker Chicken Alfredo Soup.
I’d love to hear how your batch turns out—leave a comment, share a photo, and join the conversation so we can cook together.
Print
Crockpot Chicken Alfredo Soup
- Total Time: 435 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option
Description
A creamy, garlicky pasta-styled soup made in a slow cooker, rich with chicken and Parmesan cheese, perfect for chilly nights and casual gatherings.
Ingredients
- 1 pound chicken breast
- 1 cup pasta (such as rotini or penne)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons minced garlic
- 1 cup diced onion
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a slow cooker, combine the chicken breast, chicken broth, garlic, and onion.
- Cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Add the pasta and heavy cream, stirring to combine.
- Cook on high for an additional 30 minutes until the pasta is cooked.
- Stir in the Parmesan cheese and season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half. Consider using rotisserie chicken to save time and add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 670
- Sugar: 3g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 100mg
