Cowboy Creamy Chicken Alfredo
If you love my cowboy butter recipes, you’re gonna go wild for this one.
This Cowboy Creamy Chicken Alfredo is what happens when buttery garlic sauce meets a tangy, herby cowboy twist. The slow cooker handles the creamy Alfredo base while you pan-sear juicy chicken with my signature seasoning. Finish with broccoli and fettuccine and you’ve got weeknight comfort that tastes restaurant-level — without the fuss.
If you’re cowboy-butter obsessed, check out my Cowboy Butter Sliders, Cowboy Butter Dip, and my viral TikTok Cowboy Butter Baked Spaghetti — same buttery, garlicky magic in different forms.
You have to use Two Delicious Jars of Bertolli Alfredo.
👝 How to Store Leftovers
Store in an airtight container in the fridge for 3-5 days!
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🤔 Common Questions
Absolutely! Rotisserie chicken is a great shortcut. Just shred or dice about 2 cups of cooked chicken and stir it into the Alfredo base during the last 30 minutes of cooking, so it warms through without drying out.
Yes! Try asparagus, spinach, peas, or even chopped zucchini. Just keep the pieces bite-sized so they cook evenly in the sauce. If using delicate greens like spinach, add them during the last 15 minutes so they don’t overcook.
Cowboy Creamy Chicken Alfredo
Ingredients
🧂 Cowboy Butter Seasoning Blend (Make, then Divide)
- Make one full batch then use 1 tablespoon in the Crock-Pot base and the rest to season the chicken (plus a pinch for finishing if you like).
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 2 teaspoons dried chives
- 1 teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- ¼ teaspoon salt
- Fresh parsley for garnish add at the end, not in the blend
- Note: We don’t put fresh garlic lemon juice/zest, or Dijon in the blend — those go into the Crock-Pot base.
Crockpot
- 2 jars 15 oz each Bertolli Alfredo Sauce
- 1 cup low-sodium chicken stock — tip: pour ½ cup into each empty Alfredo jar shake to get all the creamy goodness, then add to the pot (add a splash more later if you want it looser)
- 4 tablespoons unsalted butter
- 4 garlic cloves minced (about 1 tablespoon)
- 1 tablespoon Cowboy Butter Seasoning from the divided batch
- Zest of ½ lemon
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 2 cups broccoli florets chopped small
Instructions
Make the Cowboy Blend
- Mix paprika, cayenne, dried chives, dried thyme, red pepper flakes, black pepper, and salt.
- Divide: measure 1 tablespoon for the Crock-Pot base; reserve the rest for the chicken/finishing.
Build the Crock-Pot Base
- Add Alfredo sauce, the shaken-jar stock, butter, minced garlic (4 cloves), 1 tablespoon seasoning, lemon zest, lemon juice, 1 teaspoon Dijon, and the chopped broccoli to the Crock-Pot. Stir well.
- Cover and cook on LOW for 2–3 hours, stirring once halfway.
Sear the Chicken
- Pat chicken dry. Rub with remaining Cowboy seasoning; drizzle ~½ tsp oil per breast and massage to coat.
- Melt 3 tbsp butter in a skillet over medium. Sear chicken 3–5 minutes per side until golden.
- If not fully cooked, transfer to a 350°F oven to finish (internal temp 165°F).
- Dice one breast into ½-inch pieces; slice the other for topping.
Add Chicken to the Base
- Stir the diced chicken into the Crock-Pot so it soaks up the creamy cowboy sauce.
Cook the Pasta
- Boil fettuccine in salted water until al dente. Drain well.
Finish & Serve
- You can pour the creamy sauce over the pasta (your method), or toss together in a big bowl.
- Top with the sliced chicken. Garnish with fresh parsley, a sprinkle of dried chives, and extra lemon zest or red pepper flakes if you want a little kick.
- Adjust consistency with a splash of stock or pasta water as needed.
