Description
A creamy and comforting Slow Cooker Chicken Alfredo recipe that combines tender chicken breasts with a rich Parmesan and garlic Alfredo sauce, served over perfectly cooked fettuccine. This easy, hands-off slow cooker meal is perfect for busy weeknights and delivers classic Italian-American flavors with minimal effort.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Alfredo Sauce
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Garnish
- 1 pound fettuccine or your favorite pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts evenly in the bottom of the slow cooker to ensure even cooking.
- Make the Alfredo sauce mixture: In a medium bowl, whisk together the heavy cream, chicken broth, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper until fully combined and smooth.
- Add the sauce to the slow cooker: Pour the prepared Alfredo sauce mixture evenly over the chicken breasts in the slow cooker, covering them well.
- Cook the chicken: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken is tender, cooked through, and easily shreddable.
- Cook the pasta: Approximately 20 minutes before serving, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Shred the chicken: Remove the chicken breasts from the slow cooker and slice or shred them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir to combine thoroughly with the Alfredo sauce.
- Serve: Plate the cooked pasta and ladle the creamy chicken Alfredo sauce on top. Garnish with freshly chopped parsley for a burst of color and freshness before serving.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust the seasoning to taste, especially salt and pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make this dish lower in fat, consider using half-and-half instead of heavy cream, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
