Name: CrockPot Chicken Tortellini Alfredo with Peas Recipe
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1½ pounds boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried basil; ½ teaspoon salt; ¼ teaspoon black pepper; 24 ounces prepared Alfredo sauce; ½ cup chicken broth; 18 ounces refrigerated cheese tortellini; 1 cup shredded sharp cheddar cheese; ½ cup grated Parmesan cheese; 1 cup frozen peas; 1 tablespoon chopped fresh parsley (for garnish)

I absolutely love sharing this CrockPot Chicken Tortellini Alfredo with Peas Recipe because it feels like a cozy hug in a bowl. The tender chicken simmered in creamy Alfredo sauce mixed with cheesy tortellini and a sweet burst of peas is one of my go-to dishes when I want something both comforting and fuss-free. It’s the kind of meal that fills your home with the most inviting aroma and makes everyone at the table smile with satisfaction.

Why You'll Love This CrockPot Chicken Tortellini Alfredo with Peas Recipe

What really makes this dish shine for me is that perfect balance of rich, creamy flavors and hearty textures. The Alfredo sauce clings to every piece of tortellini, while the chicken stays moist and tender from its slow cooker bath. I love how the peas add a fresh pop of color and natural sweetness, cutting through the richness just enough without losing any comfort appeal.

Another thing I adore about this recipe is just how simple it is to prepare. You basically set it all up in the CrockPot, walk away, and come back to a perfectly cooked, crowd-pleasing meal. There’s minimal prep, no constant stirring, and it’s wonderfully hands-off, which means more time for me to relax or focus on other things. This ease is a real winner during busy weekdays or when entertaining guests without stress.

And honestly, this recipe is versatile enough for so many occasions. Whether it’s a casual family dinner, a cozy weekend night in, or a potluck offering, it feels special but never overcomplicated. The creamy, cheesy goodness paired with tender chicken and tortellini really sets it apart from your usual pasta dishes and makes it a comforting staple that I come back to again and again.

Ingredients You'll Need

The image shows six white bowls and a white colander on a white marbled surface. Starting from the bottom right, the white colander holds yellow cooked tortellini pasta with folded shapes and slight shine. To the left, a white bowl filled with shredded pale chicken meat with a soft texture. Above it, a small white bowl contains a square block of light yellow butter. Next to it, a slightly bigger white bowl has crushed pale yellow garlic. Above that, a small white bowl contains three piles of spices: white salt, red-brown seasoning, and black pepper. To the right, a white bowl filled with shredded pale yellow cheese. Finally, at the top right, a glass measuring cup holds fresh white cream. The photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward, but each plays a crucial role in making this meal a creamy, flavorful success. The blend of spices gives the chicken just enough lift, while the tortellini provides that satisfying cheesy bite. The peas brighten the whole dish, and the cheeses melt together to create that dreamy Alfredo texture we all crave.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless, skinless chicken breasts: The star protein that stays juicy and tender in the slow cooker.
Olive oil: Adds a subtle richness and helps the seasoning stick to the chicken.
Garlic powder, onion powder, dried basil: These herbs and spices build a fragrant and savory foundation.
Salt and black pepper: Essential seasonings to balance all the flavors.
Prepared Alfredo sauce: The creamy, decadent heart of the dish that ties everything together.
Chicken broth: Keeps the sauce from being too thick and adds a savory depth.
Refrigerated cheese tortellini: Cheese-filled pasta that soaks up the sauce beautifully.
Shredded sharp cheddar cheese: Brings a bold, gooey cheese boost.
Grated Parmesan cheese: Adds nutty, savory notes that elevate the sauce.
Frozen peas: Little pops of color and sweetness for a fresh contrast.
Fresh parsley: A bright, herby garnish that finishes the dish elegantly.

Directions

Step 1: Start by drizzling the olive oil over the chicken breasts, then evenly sprinkle the garlic powder, onion powder, dried basil, salt, and black pepper all over the chicken to coat it with flavor.

Step 2: Place the seasoned chicken breasts at the bottom of your slow cooker, ensuring they lay flat in a single layer for even cooking.

Step 3: Pour the prepared Alfredo sauce and chicken broth over the chicken, making sure it’s well covered to create that luscious sauce base.

Step 4: Cover your CrockPot and let it cook on low for 2 hours; this slow simmer allows the chicken to become perfectly tender.

Step 5: Once the initial cooking time is up, add the refrigerated cheese tortellini, shredded sharp cheddar cheese, grated Parmesan cheese, and frozen peas directly to the slow cooker. Stir gently to combine everything without breaking the tortellini.

Step 6: Cover again and cook on high for an additional 20 minutes. The tortellini should be tender and the cheeses melted into the creamy Alfredo sauce by this point.

Step 7: Finish by sprinkling chopped fresh parsley on top for a vibrant, fresh finish before serving straight from the CrockPot.

Servings and Timing

This recipe comfortably serves 6 hungry people, making it perfect for feeding a family or having leftovers for the next day. Preparation takes just about 10 minutes, which is fantastic for a slow cooker meal. The cooking time is 2 hours on low plus an additional 20 minutes on high, so the total time from start to finish is roughly 2 hours and 30 minutes. No special resting or cooling time is necessary — it’s ready to enjoy as soon as you garnish it!

How to Serve This CrockPot Chicken Tortellini Alfredo with Peas Recipe

The image shows a pan filled with creamy cheese sauce and tortellini pasta. The cheese sauce is thick and smooth, light yellow in color, covering the pasta evenly. Some melted cheese stretches from a spoon lifting a portion of tortellini above the pan. The tortellini are round with a slight twist around the edges, and a few small orange pieces, likely carrots, and green herb bits are scattered on top. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this comforting CrockPot Chicken Tortellini Alfredo with Peas Recipe, I love pairing it with crisp, refreshing sides that balance its creamy richness. A simple mixed green salad with a tangy vinaigrette or a plate of roasted asparagus complements the flavors perfectly. Garlic bread or a warm, crusty baguette is also a fantastic addition to soak up every bit of the luscious Alfredo sauce.

For presentation, I like to serve this dish in wide shallow bowls to showcase the tortellini swimming in sauce, topped with a sprinkle of fresh parsley and a little extra Parmesan. It’s such a warm and inviting look that always makes me feel like I’m serving something special. Portion sizes are flexible, but about 1 to 1 ½ cups per person feels just right for a hearty meal.

Beverage-wise, a chilled glass of crisp Pinot Grigio or a dry Chardonnay pairs beautifully with the creamy sauce, while sparkling water with lemon or a lightly brewed iced tea are great non-alcoholic choices. This recipe shines at family dinners or when hosting close friends, and it's best enjoyed hot so you can savor the creamy, cheesy goodness throughout the meal.

Variations

If you're looking to mix things up with this CrockPot Chicken Tortellini Alfredo with Peas Recipe, I have a few favorite tweaks. You can swap the chicken breasts for thighs if you prefer a bit more flavor and juiciness. For a slightly different cheese flavor, try substituting the sharp cheddar with mozzarella or gouda, which melt beautifully and change the character of the sauce.

For those following a gluten-free diet, look for gluten-free tortellini varieties and a gluten-free Alfredo sauce to keep the texture and flavor close to the original. Vegans can opt for dairy-free Alfredo sauces and replace the chicken with plant-based chicken alternatives or extra vegetables like mushrooms and zucchini to keep it hearty and satisfying.

If you want to experiment with cooking methods, I’ve also enjoyed making a quicker stovetop version by gently simmering the chicken and sauce, then adding the tortellini and peas later — just be sure to watch your cooking times closely so nothing overcooks. Every variation offers a new way to enjoy this comforting classic!

Storage and Reheating

Storing Leftovers

After you’ve savored your meal, the leftover CrockPot Chicken Tortellini Alfredo with Peas keeps beautifully in an airtight container in the refrigerator for up to 3 days. I find using glass containers with tight-fitting lids works best for preserving the flavors and avoiding any fridge odors. It’s a perfect make-ahead or next-day lunch option.

Freezing

This dish can be frozen, but I recommend freezing it without the tortellini if you want the best texture—pasta can get mushy after thawing. Freeze the chicken and Alfredo sauce mixture in freezer-safe airtight containers or heavy-duty freezer bags for up to 2 months. When you’re ready to eat, thaw overnight in the fridge and cook fresh tortellini to mix in after reheating.

Reheating

To reheat leftovers, I gently warm them over low heat on the stovetop, stirring occasionally to prevent sticking and to evenly heat the sauce. Avoid microwaving straight from frozen if possible, as the cheese sauce can separate. If reheating in the microwave, do it in short bursts and stir frequently to keep the texture creamy and smooth.

FAQs

Can I use frozen chicken instead of fresh for this recipe?

While fresh chicken breasts work best for even cooking, you can use frozen chicken if you adjust the cooking time. I recommend cooking on low for about 3 hours instead of 2 to ensure the chicken is fully cooked through before adding tortellini and cheese.

Is it possible to make this recipe vegetarian?

Absolutely! Simply replace the chicken with hearty vegetables like mushrooms, zucchini, or spinach, and use vegetable broth instead of chicken broth. Also, ensure your Alfredo sauce is vegetarian-friendly. This creates a deliciously creamy vegetarian version that’s just as satisfying.

Can I add more vegetables to this CrockPot Chicken Tortellini Alfredo with Peas Recipe?

Yes, adding veggies like mushrooms, spinach, or bell peppers is a great idea. Just be mindful of cooking times — add firmer vegetables early like bell peppers, and leafy greens like spinach closer to the end to keep them bright and fresh.

What if I don’t have refrigerated tortellini? Can I use dried?

You can use dried tortellini, but timing will change. Add it in the last 30-40 minutes of cooking on high to allow enough time to soften. Keep an eye on it to avoid overcooking and the pasta getting mushy.

How can I make the sauce less thick if I prefer a lighter texture?

If the sauce seems too thick for your taste, simply stir in a bit more chicken broth or milk until it reaches your desired consistency. I like to add liquid gradually while cooking or during reheating to keep it creamy but not heavy.

Conclusion

I'm genuinely excited for you to try this CrockPot Chicken Tortellini Alfredo with Peas Recipe—it’s become a beloved comfort meal in my own home, and I’m sure it will be in yours too. With minimal effort and maximum flavor, it brings a lovely balance of creamy, cheesy goodness and wholesome protein that’s perfect for so many occasions. I can’t wait to hear how much you and your loved ones enjoy it as much as I do!