Crockpot Chicken Alfredo

A comforting and creamy pasta dish featuring slow-cooked chicken in a rich Alfredo sauce, perfect for chilly evenings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 680

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces boneless, skinless chicken breasts Chicken thighs can be used for a richer flavor.
8 oz fettuccine or pasta of choice Fettuccine is classic, but short pastas like penne or rigatoni work well.
2 cups heavy cream Lower sodium chicken broth can substitute for half for a lighter sauce.
1 cup grated Parmesan cheese Freshly grated gives the creamiest texture.
4 tablespoons butter Soften slightly before mixing.
2 cloves garlic, minced
Salt and pepper to taste Season generously.
Chopped parsley for garnish

Method

Preparation

Place the chicken breasts in the crockpot and season with salt and pepper.
In a bowl, mix together heavy cream, butter, garlic, and Parmesan cheese. Pour this sauce over the chicken in the crockpot.

Cooking

Cook on low for 6 hours or high for 3 hours, until the chicken is tender and shreds easily.
About 30 minutes before serving, cook the pasta according to package instructions and add it to the crockpot. Stir to combine.
Garnish with chopped parsley and serve.

Notes

Store leftovers in airtight containers for up to 3–4 days. This dish can be frozen with slight texture changes. Reheat gently with a splash of milk or cream.