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Crockpot Chicken Alfredo Tortellini - Creamy, Comforting, and Easy

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 jar (15–16 ounces) Alfredo sauce
  • 1 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup low-sodium chicken broth
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1 package (18–20 ounces) refrigerated cheese tortellini
  • 2 tablespoons unsalted butter (optional, for extra richness)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Layer the base: Add chicken breasts to the bottom of the crockpot. Sprinkle with salt, pepper, Italian seasoning, onion powder, and garlic.
  2. Pour the sauce: Stir together Alfredo sauce, heavy cream, and chicken broth in a bowl. Pour over the chicken. Add butter if using.
  3. Cook the chicken: Cover and cook on Low for 3.5–4.5 hours or High for 2–3 hours, until the chicken is tender and easily shreds.
  4. Shred and enrich: Remove chicken to a plate and shred with two forks. Stir grated Parmesan into the sauce, then return the chicken to the crockpot.
  5. Add tortellini: Stir in the refrigerated tortellini, making sure it’s submerged in sauce. Cook on High for 20–30 minutes, just until tortellini is tender.
  6. Taste and finish: Adjust salt and pepper. The sauce will thicken as it stands. Garnish with parsley and extra Parmesan. Serve hot.