Print

Crockpot Chicken Alfredo Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

This Crockpot Chicken Alfredo recipe offers a creamy, comforting meal made effortlessly in a slow cooker. Tender chicken breasts are cooked with a luscious homemade Alfredo sauce infused with garlic and Parmesan cheese, then combined with perfectly cooked fettuccine pasta right in the crockpot. Ideal for a simple weeknight dinner, this dish delivers rich flavors with minimal hands-on time.

Ingredients

Scale

Chicken and Seasoning

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth

Pasta

  • 8 ounces dry fettuccine pasta

Alfredo Sauce

  • 2 cups heavy cream
  • 4 tablespoons unsalted butter (½ stick, cut into cubes)
  • ½ cup grated Parmesan cheese

Garnish

  • Chopped fresh parsley (optional)

Instructions

  1. Prepare the crockpot: Add the chicken breasts to a 6-quart crockpot. Season evenly with Italian seasoning, kosher salt, and ground black pepper. Pour in the heavy cream and low-sodium chicken broth. Scatter the cubed unsalted butter and minced garlic on top to infuse flavor as it cooks.
  2. Cook the chicken: Cover the crockpot and cook on high heat for 2 hours, or until the chicken is cooked through with an internal temperature of 165°F (74°C). Once done, remove the chicken onto a cutting board and let it cool slightly before slicing or chopping it into bite-sized pieces.
  3. Make the Alfredo sauce and cook pasta: Stir the grated Parmesan cheese into the slow cooker until thoroughly combined to create the creamy Alfredo sauce base. Add the dry fettuccine pasta to the crockpot, tossing it to ensure all pasta is coated in the sauce. Continue cooking on high for approximately 20 minutes, allowing the pasta to soften and cook fully.
  4. Combine and finish: When the pasta is nearly cooked, return the sliced or chopped chicken to the crockpot and stir to heat through. Turn off the heat and let the sauce thicken slightly for a few minutes. Serve the Chicken Alfredo garnished with extra Parmesan cheese and fresh chopped parsley if desired.

Notes

  • Boneless chicken thighs can be substituted instead of chicken breasts for a juicier texture.
  • Other long pasta types like linguine or spaghetti can replace fettuccine based on preference.
  • Adding the pasta during the last 20 minutes of cooking prevents it from becoming overcooked and mushy.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the texture may be affected.

Keywords: Crockpot Chicken Alfredo, Slow Cooker Alfredo, Chicken Pasta, Easy Alfredo Sauce, Comfort Food, Weeknight Dinner

Find it online: https://mjrecipe.com/crockpot-chicken-alfredo-recipe-2/