Ingredients
Scale
To whip up this Crockpot Chicken Alfredo, gather the following ingredients:
- 2 pounds boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 ounces fettuccine pasta (uncooked)
- Fresh parsley for garnish
These ingredients are not only easy to find but are also staples in my kitchen. They come together to create a dish that’s both creamy and satisfying!
Instructions
- Place chicken breasts in the crockpot, seasoning with salt, pepper, and Italian seasoning.
- Whisk heavy cream, chicken broth, garlic, and half of the Parmesan cheese, then pour over the chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is cooked through.
- About 30 minutes before serving, cook fettuccine according to package instructions and drain.
- Shred the chicken in the crockpot, stir in the cooked pasta and remaining Parmesan cheese.
- Garnish with parsley and serve.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add vegetables like broccoli for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg