Go Back
- 1.5 pounds boneless, skinless chicken breasts - 1 cup heavy cream - 1 cup chicken broth - 8 ounces fettuccine pasta - 1 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 tablespoon olive oil To make this dish, I use simple, fresh ingredients. The chicken adds protein, while the heavy cream and Parmesan create a rich sauce. The fettuccine pasta gives it that classic look. - Fresh parsley for garnish Adding fresh parsley gives a nice pop of color. It also adds a bit of flavor. You can sprinkle it on top just before serving. - Slow cooker - Skillet - Two forks for shredding chicken - Stirring spoon You need a slow cooker for this meal. A skillet helps to sear the chicken first. The forks are essential for shredding the chicken into bite-sized pieces. Start by heating one tablespoon of olive oil in a skillet over medium heat. Take 1.5 pounds of boneless, skinless chicken breasts and season them with salt and pepper. Sear each breast for about 3-4 minutes on each side. You want a nice golden brown color for flavor. Once done, remove the chicken from the skillet and set it aside. Now, grab your slow cooker. Pour in one cup of heavy cream and one cup of chicken broth. Add two cloves of minced garlic and one teaspoon of Italian seasoning. Sprinkle in a bit of salt and pepper. Stir the mixture well to blend the flavors. Next, place the seared chicken breasts into the slow cooker. Ensure they are fully submerged in the creamy mixture. Cover the slow cooker and set it to low heat for 4-5 hours. This makes the chicken tender and juicy. After cooking, take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Put the shredded chicken back into the slow cooker. Add eight ounces of fettuccine pasta directly into the sauce. Stir well to make sure it's covered. Cook on high for 30 minutes, stirring occasionally. Once the pasta is al dente, mix in one cup of grated Parmesan cheese until it melts into a creamy sauce. Taste and adjust seasoning with more salt and pepper if needed. Serve warm and add fresh parsley on top for a nice touch. Enjoy your creamy delight! To get the best flavor from your chicken, start by searing it. Heat olive oil in a skillet. Season your chicken with salt and pepper. Cook it for about three to four minutes on each side. This step makes the chicken golden and tasty. Once seared, move it to the slow cooker. Let it soak in the creamy sauce for extra flavor. To make your sauce really creamy, use heavy cream and chicken broth. Mix them well in the slow cooker. Adding Parmesan cheese at the end boosts the creaminess even more. Stir it in when the pasta is cooked. If you want it even creamier, add a bit more cheese. This gives the dish a rich, smooth finish. Seasoning is key in this recipe. Use garlic and Italian seasoning for a fresh taste. Add salt and pepper to bring out the flavors. Taste your sauce before serving. If it needs more flavor, adjust the seasonings. Fresh parsley adds a nice touch when serving. It makes the dish look and taste even better. {{image_2}} You can switch up the pasta in this recipe. While fettuccine works great, other options exist. Try penne, rotini, or even whole wheat pasta. Each type will change the texture, but the creamy sauce will still shine through. Just keep an eye on cooking times. Smaller shapes might cook faster, so adjust accordingly. To make a lighter version, you can use alternatives. Replace heavy cream with half-and-half or a mix of Greek yogurt and milk. This change cuts the fat but still keeps some creaminess. You can also use low-sodium chicken broth. This helps reduce sodium levels without losing flavor. Adding more ingredients can boost flavor and nutrition. Consider adding veggies like spinach, broccoli, or bell peppers. These not only add color but also nutrients. You could also mix in cooked shrimp or mushrooms for extra taste. For an herb boost, fresh basil or thyme can elevate the dish even more. You can store your leftover Slow Cooker Chicken Alfredo Pasta in the fridge. Use an airtight container. It will stay fresh for 3 to 4 days. Before storing, let it cool completely. This step helps prevent sogginess. If you want to keep it longer, freezing is a great option. Place the pasta in a freezer-safe container. Make sure to leave some space at the top for expansion. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. To reheat, use the stove for the best texture. Add a splash of chicken broth or cream to keep it creamy. Heat it over low heat, stirring often. You can also use the microwave. Place it in a bowl, cover it loosely, and heat in short bursts. Stir in between until it’s warm. Yes, you can use frozen chicken breasts. Just make sure to add extra cooking time. I recommend cooking on low for about 6-8 hours. This way, the chicken cooks well and stays juicy. If you use frozen chicken, skip the searing step. Just place the frozen chicken directly in the slow cooker with the sauce. To thicken your Alfredo sauce, you can add more cheese. Parmesan cheese works best. Another option is to mix in a little cornstarch with water. Stir the mixture into the sauce and let it cook for a few more minutes. This will help create a rich and creamy texture. Remember, cooking the pasta in the sauce also helps thicken it. Several side dishes go well with Chicken Alfredo Pasta. A fresh garden salad adds a nice crunch. Garlic bread is a classic choice and is perfect for dipping. Steamed broccoli or green beans add color and nutrients. You can also serve a light soup for a warm touch. All these options balance well with the creamy pasta dish. This blog post covered all you need to know for a great dish. We discussed key ingredients, cooking steps, and handy tips. You learned how to prepare chicken, create a creamy sauce, and assemble the meal. We also explored meal variations and storage methods to keep your food fresh. Remember, the right seasonings can make all the difference. Enjoy cooking and sharing this dish with others!

Slow Cooker Chicken Alfredo Pasta

Indulge in this creamy slow cooker chicken Alfredo pasta that's sure to become a family favorite! With tender chicken, rich sauce, and perfectly cooked fettuccine, this comforting dish is as easy as it is delicious. Just combine the ingredients and let your slow cooker do the work. Ready to elevate your dinner game? Click through for the full recipe and start creating this mouthwatering meal tonight! #SlowCookerRecipes #PastaLovers #EasyDinner #ComfortFood
Print Recipe Pin Recipe

Ingredients
  

1.5 pounds boneless, skinless chicken breasts

1 cup heavy cream

1 cup chicken broth

8 ounces fettuccine pasta

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley for garnish (optional)

Instructions
 

Begin by heating the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then sear them for about 3-4 minutes on each side until golden brown. This will add depth of flavor to the chicken. Remove from the skillet and set aside.

    In the slow cooker, combine the heavy cream, chicken broth, minced garlic, Italian seasoning, and a pinch of salt and pepper. Stir well to combine.

      Place the seared chicken breasts into the slow cooker, making sure they are submerged in the creamy mixture. Cover with the lid and cook on low for 4-5 hours or until the chicken is tender and fully cooked.

        Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Set aside.

          Add the fettuccine pasta directly into the slow cooker. Stir well, ensuring it's submerged in the sauce. Cover and cook on high for 30 minutes or until the pasta is al dente, stirring occasionally.

            After the pasta is cooked, return the shredded chicken to the slow cooker. Add the grated Parmesan cheese and mix thoroughly until melted and creamy. Adjust seasoning with more salt and pepper, if needed.

              Serve warm, garnished with fresh parsley if desired.

                Prep Time: 20 mins | Total Time: 5 hours | Servings: 6