Crock Pot Chicken Alfredo
Creamy slow-cooked chicken Alfredo with heavy cream, Parmesan, and shredded chicken tossed with pasta for a simple, comforting dinner.
Ingredients
- 2 pounds boneless skinless chicken breasts (about 4)
- 2 cups heavy cream
- 1½ cups chicken broth
- 1 8 oz block cream cheese, cubed
- 1 cup grate Parmesan cheese
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp black pepper
- 1 pound fettuccine pasta cooked separately
Optional garnish: 2 Tbsp fresh parsley, chopped
Instructions
Prepare the Crock Pot
- Spray the interior lightly with non-stick cooking spray to prevent sticking.
Layer Ingredients
- Place chicken breasts in the crock pot. Add cream cheese cubes, heavy cream, chicken broth, garlic, Italian seasoning, salt, and pepper.
Slow Cook
- Cover and cook on low for 4–5 hours, or high for 2–3 hours, until the chicken is fully cooked and tender.
Shred & Blend
- Remove the chicken and shred it using two forks. Return it to the pot, then stir in Parmesan until the sauce is smooth, thick, and creamy.
Cook the Pasta
- About 20 minutes before serving, cook fettuccine according to package directions. Drain well.
Combine & Serve
- Add cooked pasta into the crock pot and toss until the chicken and sauce fully coat each strand. Garnish with parsley and extra Parmesan if desired.