Description

A rich and creamy Crockpot Chicken Alfredo made with tender slow-cooked chicken, a silky homemade Alfredo sauce, and perfectly cooked pasta for an easy, comforting dinner.

Ingredients

1 tablespoon olive oil

2 pounds boneless skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon onion powder

1 cup low-sodium chicken broth

4 tablespoons unsalted butter, sliced

1 1/2 cups heavy cream

4 ounces cream cheese, cubed

1 1/2 cups grated Parmesan cheese

12 ounces dry fettuccine pasta

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Instructions

Heat olive oil in a skillet over medium heat and season the chicken with salt and black pepper.
Sear the chicken lightly on both sides until just golden, then transfer it to the crockpot.
Sprinkle the minced garlic, Italian seasoning, and onion powder over the chicken.
Pour in the chicken broth and place the sliced butter on top.
Cover and cook on low for 4–5 hours, until the chicken is fully cooked and tender.
Remove the chicken, shred it with two forks, and set aside.
Stir the heavy cream, cream cheese, and Parmesan cheese into the crockpot until smooth and creamy.
Add the dry fettuccine pasta, ensuring it is mostly submerged in the sauce.
Turn the crockpot to high and cook for 25–30 minutes, stirring occasionally, until pasta is tender.
Return the shredded chicken to the crockpot, stir gently, and let rest for a few minutes before serving.

Notes

Searing the chicken adds flavor but can be skipped if short on time.

Stir pasta occasionally to prevent sticking.

Add a splash of cream or broth when reheating to loosen the sauce.

Spinach or broccoli can be added near the end for extra color and nutrition.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 690
Sugar: 3g
Sodium: 640mg
Fat: 38g
Saturated Fat: 22g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 2g
Protein: 45g
Cholesterol: 170mg