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Slow-Cooker Chicken Alfredo Recipe

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3.9 from 15 reviews

This Slow-Cooker Chicken Alfredo recipe delivers creamy, comforting pasta made effortlessly in your slow cooker. Tender chicken breasts simmered in a rich blend of heavy cream, chicken broth, and Italian seasonings combine with perfectly cooked fettuccine and freshly grated Parmesan cheese for an indulgent, flavorful meal. Topped with fresh parsley, it’s a simple yet elegant dinner that’s perfect for busy days or cozy nights in.

Ingredients

Chicken and Sauce

  • 1 lb. boneless, skinless chicken breasts
  • 3 1/2 cups low-sodium chicken broth
  • 2 cups heavy cream
  • 3 tsp kosher salt, plus more to taste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 1/2 tsp onion powder

Pasta and Finishing

  • 1 lb. fettuccine
  • 4 tbsp unsalted butter
  • 2 oz Parmesan cheese, finely grated (about 1 cup), plus more for serving
  • Finely chopped fresh parsley, for serving

Instructions

  1. Prepare Slow Cooker Base: In a large (6- to 9-quart) slow cooker, combine the chicken breasts, heavy cream, and chicken broth. Add kosher salt, garlic powder, Italian seasoning, crushed red pepper flakes, black pepper, and onion powder. Stir gently to evenly distribute the seasonings and ensure the chicken is coated.
  2. Cook Chicken: Cover the slow cooker and cook on High heat setting until the chicken is fully cooked through and an instant-read thermometer inserted into the center reads 165°F, about 2 hours. Remove the chicken breasts carefully onto a plate and shred them using two forks.
  3. Cook Pasta in Sauce: Add the fettuccine to the slow cooker, breaking it in half if necessary to fit. Add the unsalted butter as well. Continue cooking on High, uncovered, until the pasta is al dente, which should take between 20 to 40 minutes depending on your slow cooker’s heat level. Stir occasionally to prevent sticking.
  4. Combine Ingredients: Return the shredded chicken to the slow cooker. Stir in the finely grated Parmesan cheese. Cook uncovered for another 5 to 8 minutes, allowing the sauce to thicken and cling to the pasta. If the sauce becomes too thick, add a little more broth to reach your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
  5. Serve: Spoon the creamy chicken Alfredo onto plates and garnish with freshly chopped parsley and extra Parmesan cheese before serving warm.

Notes

  • If fettuccine does not fit into your slow cooker, breaking it in half helps it cook evenly.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Adjust red pepper flakes to control the level of spice according to your preference.
  • For a lighter version, substitute heavy cream with half-and-half but note it may affect creaminess.
  • Fresh parsley adds a nice color contrast and fresh note but can be omitted if unavailable.
  • Make sure to stir the pasta occasionally to avoid clumping or sticking to the slow cooker.

Find it online: https://glowcooks.com/slow-cooker-chicken-alfredo-recipe/