Here’s a creamy, easy Crock-Pot Chicken Alfredo recipe 🍗🍝 — perfect for a hands-off dinner.
Crock-Pot Chicken Alfredo
Ingredients
- 1½–2 lbs boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 8 oz fettuccine (or pasta of choice)
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the chicken
- Place chicken breasts in the crock pot.
- Sprinkle with garlic, Italian seasoning, salt, and pepper.
- Pour chicken broth over the top.
- Cook chicken
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is fully cooked.
- Shred chicken
- Remove chicken and shred with two forks. Return to the crock pot.
- Add cream & cheese
- Stir in heavy cream, Parmesan, and butter until creamy and smooth.
- Taste and adjust seasoning if needed.
- Cook the pasta
- Cook pasta separately according to package directions until al dente. Drain.
- Stir pasta into the crock pot just before serving.
- Serve
- Garnish with parsley and extra Parmesan if desired.
Tips & Variations
- Extra creamy: Use half-and-half with cream cheese
- Veggie boost: Add peas, spinach, or broccoli
- Low-effort option: Use pre-cooked rotisserie chicken to cut cooking time
- Make it cheesy: Stir in mozzarella for a gooey twist
If you want, I can also give a true one-pot slow cooker version where the pasta cooks right in the crock pot with the chicken and sauce—super easy and minimal cleanup 😄.
Do you want the one-pot version?
