Slow Cooker Spinach and Mushroom Pasta Alfredo (Easy & Creamy)

Servings: 4
Prep Time: 10 minutes
Cook Time: 2–3 hours
Total Time: ~3 hours

This Slow Cooker Spinach and Mushroom Pasta Alfredo is a rich, creamy, and comforting meal made with simple ingredients. Perfect for busy weeknights, this easy crockpot pasta recipe delivers classic Alfredo flavor with minimal effort. The combination of tender fettuccine, earthy mushrooms, fresh spinach, and Parmesan cheese makes this dish both satisfying and family-friendly.

Ingredients

• 8 oz fettuccine pasta

• 2 tablespoons butter

• 1 cup heavy cream

• 1 cup milk

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon black pepper

• ½ teaspoon salt

• 8 oz mushrooms, sliced

• 2 cups fresh spinach

• 1 cup grated Parmesan cheese

• Chopped parsley, for garnish

Directions

1. Break the fettuccine pasta in half and place it evenly in the bottom of the slow cooker.

2. In a saucepan over medium heat, melt the butter. Whisk in the heavy cream, milk, garlic powder, onion powder, black pepper, and salt until smooth and well combined.

3. Pour the cream mixture over the pasta, making sure the noodles are fully coated and mostly submerged.

4. Add the sliced mushrooms and fresh spinach on top.

5. Cover and cook on LOW for 2–3 hours, or until the pasta is tender.

6. Stir in the grated Parmesan cheese until melted and creamy.

7. Let the pasta rest for 10–15 minutes to allow the sauce to thicken and flavors to blend.

Serve warm, garnished with chopped parsley.

Variations & Tips

• Add protein: Stir in cooked chicken breast or shrimp during the last 30 minutes of cooking.

• Make it spicy: Add a pinch of red pepper flakes to the sauce.

• Dairy-free option: Use coconut milk, vegan butter, and dairy-free Parmesan alternatives.

• Different pasta shapes: Penne, rotini, or linguine work well—adjust liquid slightly if needed.

• Extra creamy: Add an extra ¼ cup of cream or cheese before serving.