Description
A creamy, comforting chicken Alfredo pasta made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 2 boneless skinless chicken breasts or thighs
- 2 cups heavy cream
- 1 cup grated real Parmesan cheese
- 8 oz fettuccine or penne pasta
- 3 cloves garlic, minced
- 1 cup chicken broth
- Salt, to taste
- Pepper, to taste
- Italian seasoning (optional)
- Broccoli florets (optional, for added veggies)
Instructions
- Place chicken and chicken broth in the Crock Pot. Cook on high for 3-4 hours or low for 6-7 hours.
- Shred the chicken inside the slow cooker.
- Add heavy cream, Parmesan cheese, and minced garlic to the shredded chicken. Mix well.
- When ready, add uncooked pasta to the mixture, stirring to combine.
- Let cook for an additional 30-40 minutes, checking until pasta is tender.
- Serve with extra Parmesan cheese and fresh parsley, if desired.
Notes
Add a splash of milk if the sauce gets too thick. Serve with garlic bread and a green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg