Crockpot Pumpkin Alfredo Tortellini with Chicken

September 30, 2026

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This crockpot pumpkin Alfredo tortellini is a creamy, dump-and-go fall dinner. Chicken cooks low and slow in a pumpkin Alfredo sauce, then cheese tortellini and spinach go in for the last half hour. It is cozy, cheesy, and made almost entirely in the slow cooker.

Jarred Alfredo keeps it easy, and the pumpkin makes it taste like fall without being sweet. Put it on in the afternoon and dinner is ready when you walk back into the kitchen. It makes 6 servings, so there is usually enough for lunch the next day.

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Why This Pumpkin Alfredo Tortellini Works

The pumpkin is savory, not sweet. Canned pumpkin adds body, color, and an earthy flavor. Garlic, Italian seasoning, and a pinch of nutmeg keep it in dinner territory.
Chicken cooks right in the sauce. It soaks up flavor as it cooks, then shreds easily so every bite has some chicken.
Tortellini goes in last. Adding it near the end keeps it tender instead of mushy.
Almost no prep. About 10 minutes of hands-on time and one pot to wash.

Ingredients and Easy Swaps

1¼ pounds boneless, skinless chicken breasts: Chicken thighs work too and stay a little juicier.
1 jar (15 ounces) Alfredo sauce: Any brand you like. A garlic Alfredo adds even more flavor.
1 cup canned pumpkin puree: Make sure it is plain pumpkin, not pumpkin pie filling, which has sugar and spices.
1 cup chicken broth: Thins the sauce so the tortellini can cook in it.
Garlic powder, Italian seasoning, nutmeg, salt, and pepper: The nutmeg is small but important. It brings out the pumpkin flavor.
1 package (20 ounces) refrigerated cheese tortellini: Spinach or three-cheese tortellini are both great. Frozen tortellini works but may need a few extra minutes.
2 cups baby spinach and ½ cup grated Parmesan: Kale works in place of spinach. Chop it small so it softens.
Parsley or crispy sage: For a pretty, fresh finish.

How to Make It at a Glance

Whisk the Alfredo sauce, pumpkin, broth, and seasonings together in a 6 quart slow cooker.
Add the chicken and turn it to coat. Cook on low for 4 hours or high for 2 hours, until the chicken reaches 165°F.
Take out the chicken and shred it with two forks.
Stir the tortellini into the sauce, add the chicken back, and cook on high for 20 to 30 minutes until the pasta is tender.
Stir in the spinach and Parmesan until the spinach wilts. Top with parsley or sage and serve.

Tips for the Best Crockpot Pumpkin Alfredo Tortellini with Chicken

Do not add the tortellini early. It turns soft and mushy if it cooks all day.
If the sauce gets thick, stir in a splash of broth or milk before serving.
Swap the chicken for 1 pound of browned Italian sausage, cooked to 160°F. Add it with the tortellini.
Check the chicken at the early end of the cook time. Breasts dry out if they go too long.

Common Mistakes to Avoid

Using pumpkin pie filling. It will make the sauce sweet and spiced like dessert.
Leaving it on warm too long. Once the tortellini is in, serve within about 30 minutes. The pasta keeps soaking up sauce and gets soft.
Adding the Parmesan too soon. Long cooking can make it clump. Stir it in at the end.

Variations

Butternut squash: Use 1 cup of butternut squash puree instead of pumpkin. It is a little sweeter and very smooth.
Add mushrooms: Stir 8 ounces of sliced mushrooms into the sauce at the start for an earthy, hearty version.
Bacon and sage: Top each bowl with crumbled crispy bacon and fried sage leaves.
A little heat: Add ¼ teaspoon of red pepper flakes to the sauce.
Vegetarian: Skip the chicken, use vegetable broth, and add a can of drained white beans with the tortellini.

What to Serve With It

This is a full meal in one pot, but a simple side rounds it out. Try a crisp green salad with apples and a light vinaigrette, roasted Brussels sprouts, or steamed green beans. Warm garlic bread is great for soaking up the extra sauce.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The tortellini will soak up sauce overnight, so add a splash of broth or milk when you reheat. Warm single servings in the microwave for 1 to 2 minutes, stirring halfway, or reheat on the stove over medium-low heat. Freezing is not recommended, since cream sauces and filled pasta can turn grainy and soft.

FAQ

Can I use frozen tortellini?
Yes. Add it straight from the freezer and cook on high for 30 to 40 minutes, checking until tender.

Can I make homemade Alfredo instead of jarred?
Yes. About 2 cups of homemade Alfredo works. Stir it in near the end, since fresh cream sauces can separate during a long cook.

Can I use fresh pumpkin?
Yes. Roast and puree a small sugar pumpkin. Drain it if it seems watery.

Will this fit in a smaller slow cooker?
A 6 quart cooker is best. In a 4 quart, halve the recipe so the tortellini has room to cook evenly in the sauce.

More creamy slow cooker dinners: our Slow Cooker Chicken Meatballs in Creamy Alfredo and Slow Cooker Pumpkin Chili are family favorites all fall. For more ideas, see all of our cozy fall pasta recipes.