Description
This Crock Pot Chicken Alfredo recipe offers a creamy, comforting Italian-American classic made easy with slow cooking. Tender chicken breasts simmer in a rich Alfredo sauce of heavy cream, butter, garlic, and Parmesan cheese, then tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley. It’s a hassle-free meal ideal for family dinners or meal prep, delivering delicious, restaurant-quality flavors with minimal effort.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breasts
- 4 cups heavy cream
- 1 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 16 ounces fettuccine pasta
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Combine Ingredients in Slow Cooker: Place the boneless skinless chicken breasts into the crock pot. Pour in the heavy cream and add the unsalted butter, minced garlic, salt, and black pepper. Stir slightly to combine the ingredients.
- Cook Chicken: Cover the slow cooker and cook on low heat for 5 to 6 hours, until the chicken is fully cooked and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir gently to mix it with the sauce.
- Add Parmesan Cheese and Thicken Sauce: Stir in the grated Parmesan cheese. Cover and continue cooking on low for another 20 to 30 minutes so the sauce thickens to a smooth, creamy consistency.
- Cook Pasta: Meanwhile, cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta well to remove all water.
- Combine Pasta and Sauce: Add the drained fettuccine directly into the slow cooker with the chicken Alfredo sauce. Toss the pasta gently until it’s evenly coated with the creamy sauce.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top before serving to add a fresh color and flavor contrast.
Notes
- You can substitute chicken thighs for a more flavorful and juicy option.
- If the sauce is too thick, add a little milk or chicken broth to thin it out as needed.
- Parmesan cheese quality greatly affects flavor — use freshly grated for the best taste.
- For a lighter option, reduce butter and heavy cream quantities and add some low-fat milk.
- Use gluten-free pasta to make the dish gluten free.
- Leftover chicken Alfredo keeps well in the fridge for up to 3 days and reheats nicely on the stovetop or microwave.
