Crockpot Chicken Spinach Tortellini Alfredo Tips, FAQ & printable recipe

Tips for success

For the juiciest chicken, use chicken breast tenderloins rather than full breasts; they are naturally more tender. If you only have chicken breasts, cut them into uniform bite-size pieces so they cook evenly.

You can also swap in boneless, skinless thighs for extra moisture and flavor. Remember to always check the internal temperature to ensure the chicken is safe to eat.

To prevent the tortellini from becoming too soft, use refrigerated pasta rather than dried. The refrigerated kind holds its shape better during the long cook.

If you want a thicker sauce, remove the lid for the last 30 minutes of cooking to let some moisture evaporate. For a lighter version, use a reduced-fat Alfredo sauce and part-skim mozzarella, though the texture will be slightly different.

Variations

• Add spinach: Stir in 2 cups of fresh baby spinach during the last 30 minutes of cooking. The spinach will wilt into the sauce, adding color and a mild, earthy flavor that complements the creamy Alfredo.
• Spicy kick: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the Alfredo sauce before pouring it over the ingredients. This gives the dish a subtle heat that balances the richness.
• Chicken thighs: Swap the chicken breast tenderloins for boneless, skinless chicken thighs, cut into bite-size pieces. Thighs are more forgiving and stay moist during the long cook, resulting in extra-tender bites.
• Garlic lovers: Add 3 cloves of minced garlic to the slow cooker along with the other ingredients. The garlic will infuse the sauce with a savory, aromatic flavor that pairs beautifully with the cheese and chicken.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk if needed to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave in 30-second bursts, stirring in between, or on the stovetop over medium-low heat with a splash of milk or broth until hot and bubbly.

Leftover chicken spinach tortellini Alfredo can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, so you may want to add a splash of milk or chicken broth when reheating to loosen it.

Stir well before serving. Reheat individual portions in the microwave or on the stovetop over low heat until warmed through.

You can assemble the entire dish the night before, cover the slow cooker insert, and refrigerate it. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold. This makes it a true set-it-and-forget-it meal for busy days.

Serving ideas

Serve this creamy pasta hot, straight from the slow cooker, in shallow bowls. A side of garlic bread or a crisp green salad with a lemon vinaigrette balances the richness.

You can also top each serving with a sprinkle of fresh parsley or cracked black pepper for a pop of color and freshness, though the video does not show these additions.

This dish is hearty enough to be a complete meal on its own, but you can also serve it alongside roasted vegetables or a simple steamed green bean. For a family-style dinner, bring the slow cooker to the table and let everyone serve themselves. The cheese pull from the melted mozzarella makes it a fun and appetizing centerpiece.

Frequently asked questions

Recipe card

Crockpot Chicken Spinach Tortellini Alfredo

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenderloins, cut into bite-size pieces
• 20 oz refrigerated spinach-and-cheese tortellini
• 8 oz cremini mushrooms, sliced
• 15 oz Alfredo sauce
• 8 oz cream cheese, softened
• 2 cups shredded whole-milk mozzarella

Instructions

1. Place the chicken pieces in the bottom of a 6-quart slow cooker. Spread the tortellini over the chicken, then scatter the sliced mushrooms on top. Pour the Alfredo sauce evenly over everything.
2. Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded mozzarella evenly over the top.
3. Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and the tortellini is tender. Do not open the lid during cooking to keep the heat steady.
4. After 4 hours, check that the chicken is cooked through by inserting an instant-read thermometer into a few pieces. The temperature should read at least 165°F (74°C).
5. Stir the mixture gently to combine the melted cream cheese and mozzarella into the sauce. Spoon the pasta and chicken onto plates or bowls, making sure to get a good scoop of the creamy sauce and cheese.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

35 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.