Description
This Crockpot Chicken Alfredo recipe is a creamy, comforting dish that combines tender chicken breasts, rich Alfredo sauce, and perfectly cooked fettuccine pasta—all made effortlessly in a slow cooker. With minimal prep and hands-off cooking, it’s ideal for busy weeknights or cozy weekends, providing a satisfying Italian-inspired meal with a luscious homemade sauce.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
Alfredo Sauce
- 2 cups heavy cream
- 4 tablespoons unsalted butter (½ stick, cut into cubes)
- ½ cup grated Parmesan cheese
Pasta and Garnish
- 8 ounces dry fettuccine pasta
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the chicken and base sauce: Add the chicken breasts to a 6-quart crockpot. Season evenly with Italian seasoning, kosher salt, and ground black pepper. Pour in the heavy cream and low-sodium chicken broth. Scatter the cubes of unsalted butter and the minced garlic over the top of the chicken to build flavor as it cooks.
- Cook the chicken: Cover the crockpot and cook on high for 2 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once done, remove the chicken and transfer it to a cutting board. Allow to cool slightly, then slice or chop it into bite-sized pieces.
- Finish the sauce and cook the pasta: To the slow cooker, stir in the grated Parmesan cheese until it combines smoothly with the cream, broth, and butter mixture. Toss in the dry fettuccine pasta, making sure it is fully covered by the sauce. Continue cooking on high for approximately 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Combine chicken and pasta and serve: When the pasta is just about al dente, return the sliced chicken to the crockpot and stir to heat through. Turn off the heat and let the sauce thicken slightly for a few minutes before serving. Garnish with additional Parmesan cheese and chopped fresh parsley if desired.
Notes
- Boneless chicken thighs can be used instead of chicken breasts for a juicier texture.
- Any long pasta such as linguine or tagliatelle can be substituted for fettuccine noodles.
- Cook the pasta in the last 20 minutes to prevent it from becoming overly soft or mushy.
- Store leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it can alter texture and flavor.
Keywords: Crockpot Chicken Alfredo, Slow Cooker Alfredo, Creamy Chicken Pasta, Easy Crockpot Meal, Slow Cooker Dinner