Got it! Here’s a simple and tasty slow cooker creamy Alfredo pasta recipe you can try. This version keeps it easy and creamy without much fuss.
Ingredients (serves 4-6)
- 12 oz (340 g) pasta (penne, fettuccine, or rotini work best)
- 2 cups heavy cream (or half-and-half for lighter version)
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 2-3 cloves garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (optional, adds warmth)
- 1-2 cups cooked chicken, shrimp, or veggies (optional)
- 2 tbsp butter (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the slow cooker:
Spray the inside of your slow cooker with non-stick spray or lightly butter it. - Combine the base ingredients:
In the slow cooker, add heavy cream, broth, garlic, salt, pepper, and nutmeg. Stir to combine. - Cook slowly:
Cover and cook on low for 2 hours, stirring occasionally, until heated through and slightly thickened. - Add pasta:
Break uncooked pasta in half and add to the slow cooker. Stir to coat. - Cook the pasta:
Cover and cook on low for 1-1.5 hours, stirring every 20-30 minutes to prevent sticking. - Add cheese and extras:
Stir in Parmesan cheese, butter, and any cooked chicken, shrimp, or veggies. Let it sit 5-10 minutes to thicken and melt the cheese. - Serve:
Garnish with chopped parsley and extra Parmesan if desired. Enjoy!
✅ Tips for best results:
- Use uncooked pasta; it will cook in the sauce and absorb the flavors.
- Stir occasionally to avoid sticking.
- If sauce is too thick, add a splash of milk or broth.
- For extra richness, add a little cream cheese when you add the Parmesan.
If you want, I can also make a super quick 30-minute version that’s creamy but doesn’t need hours in the slow cooker. It’s a lifesaver for busy days. Do you want me to do that?
