Slow Cooker Creamy Chicken Alfredo
This Slow Cooker Creamy Chicken Alfredo is a hands-off, comforting Italian classic with tender chicken and luscious sauce—perfect for busy nights!
Servings: 4 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- Chopped parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Sear each side for about 2-3 minutes until golden brown.
- In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant. Then, pour in the chicken broth and heavy cream, stirring well to combine.
- Transfer the seared chicken breasts to your slow cooker. Pour the creamy garlic mixture over the chicken. Sprinkle in the grated Parmesan cheese and stir gently to mix evenly.
- Cover and cook on low for 3 to 4 hours, or until the chicken is completely cooked and tender. The sauce will thicken and become luscious as it simmers alongside the chicken.
- About 15 minutes before serving, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to coat with the creamy sauce.
- Add the cooked fettuccine to the slow cooker and gently toss everything together until the pasta is well coated with the Alfredo sauce.
- Sprinkle freshly chopped parsley on top for a pop of color and fresh flavor. Serve warm and enjoy the creamy comfort!
Equipment
- Slow cooker (crockpot)
- Large skillet
- Pot for pasta
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife and cutting board
Notes
- Sear the chicken to enhance flavor and texture before slow cooking.
- Cook pasta separately to avoid mushy noodles.
- Adjust sauce thickness by adding broth or cooking uncovered if needed.
- Store leftovers in airtight container refrigerated up to 3 days; reheat gently with added liquid.
- Try variations with veggies like zucchini, spinach, mushrooms, or add a spicy kick with red pepper flakes.
