Description
This Crockpot Chicken Alfredo is a creamy, comforting dish perfect for an easy weeknight dinner. Tender chicken breasts are slow-cooked with garlic, butter, and chicken broth before being combined with heavy cream, pasta, and Parmesan cheese for a rich and delicious Alfredo sauce. The slow cooker does most of the work, making this recipe simple yet indulgent, topped with fresh parsley for a touch of color and freshness.
Ingredients
Chicken and Seasoning
- 2 boneless skinless chicken breasts (about 1 pound)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon Italian seasoning
Liquid and Flavor Base
- 1½ cups chicken broth (plus more as needed)
- 3 cloves garlic (minced)
- 2 tablespoons butter
Sauce and Pasta
- 1½ cups heavy cream
- 8 ounces uncooked pasta (penne or farfalle)
- ¾ cup grated Parmesan cheese
- ⅛ teaspoon ground nutmeg (optional)
Garnish
- Fresh chopped parsley (for garnish)
Instructions
- Season the chicken. Season the chicken breasts evenly with salt, black pepper, and Italian seasoning, ensuring the flavors are infused throughout the meat.
- Prepare the slow cooker. Place the seasoned chicken breasts in the bottom of a 6-quart slow cooker. Add chicken broth, minced garlic, and butter on top to create a flavorful broth base.
- Cook the chicken. Cover and cook on high for 2 hours until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender. Then carefully remove the chicken and set aside on a plate.
- Add pasta and sauce ingredients. To the slow cooker, add heavy cream, uncooked pasta, grated Parmesan cheese, and the optional ground nutmeg. Stir everything together thoroughly, making sure the pasta is fully submerged in the liquid. Add a splash of chicken broth if necessary to cover the pasta completely.
- Cook the pasta. Cover and cook on high for another 20 minutes, stirring halfway through to prevent sticking, until the pasta is cooked tender and has absorbed the flavors of the sauce.
- Shred the chicken. While the pasta cooks, shred the cooked chicken breasts using two forks, creating bite-sized pieces ready to mix back into the dish.
- Combine chicken and finish cooking. Return the shredded chicken to the slow cooker, stir well, and let it warm through for 2–3 minutes to meld the flavors.
- Garnish and serve. Sprinkle freshly chopped parsley over the creamy Chicken Alfredo for a bright, fresh finish. Serve warm and enjoy the rich, comforting meal.
Notes
- For creamier sauce, use whole milk or half-and-half instead of heavy cream, but the texture will be lighter.
- You can substitute gluten-free pasta if desired to make this recipe gluten-free.
- If the sauce is too thick after cooking, add a little extra chicken broth to loosen it.
- This recipe is best cooked in a 6-quart slow cooker to ensure enough room for pasta expansion.
- Adding the pasta later in the cooking process prevents it from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
