Slow Cooker Chicken Alfredo Pasta
A comforting dish that wraps you in warmth with creamy Alfredo sauce, tender chicken, and fettuccine pasta, perfect for family gatherings and busy weeknights.
Ingredients
For the Chicken and Sauce
- 2 pounds boneless, skinless chicken breasts The main star; juicy and tender.
- 2 cups heavy cream For that rich, velvety Alfredo sauce.
- 1 cup chicken broth Helps create a balanced flavor and keeps everything moist.
- 4 cloves fresh garlic, minced Adds depth and aromatic notes to the dish.
- ½ teaspoon black pepper A subtle spice that enhances flavors.
- Salt to taste Salt Essential for making all the flavors pop.
For the Pasta and Cheese
- 2 cups fettuccine pasta The perfect choice to catch that luscious sauce.
- 1 cup grated Parmesan cheese For best results, use fresh cheese for an indulgent touch.
- Fresh parsley, chopped optional Fresh parsley, chopped For a vibrant finishing touch and brightness.
Instructions
Preparation
- Season the chicken breasts with salt and pepper. Sear them in a skillet over medium heat for 2-3 minutes on each side until golden.
Cooking
- Place the seared chicken in the slow cooker. Pour in the heavy cream and chicken broth. Add the minced garlic and give everything a gentle stir.
- Cover and set your slow cooker to low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, add the uncooked fettuccine directly into the slow cooker, stirring it gently into the bubbling sauce. Cook until al dente.
- Once the pasta is tender, stir in the grated Parmesan cheese until melted and smooth.
- Shred the chicken right in the sauce or serve it whole over the pasta. Garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth or cream. Healthier swaps include using cashew or almond milk instead of heavy cream.