Crockpot Chicken Alfredo
A creamy, comforting slow-cooked dish featuring tender shredded chicken and a silky Parmesan sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts (about 1.5–2 lb) Can use thighs if you prefer a richer flavor.
- 1 cup heavy cream Substitute: half-and-half + 2 tbsp cream cheese for a lighter version.
- 1 cup chicken broth Low-sodium recommended.
- 1 cup grated Parmesan cheese Freshly grated melts better than pre-grated.
- 2 cloves garlic, minced Or 1 tsp garlic powder in a pinch.
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste Parmesan adds salt, so add conservatively.
- 8 ounces fettuccine pasta Gluten-free or shorter shapes like penne work too.
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Place chicken breasts in the bottom of the crockpot, spaced evenly.
- Sprinkle each breast with salt, freshly ground black pepper, and the minced garlic.
- Pour the chicken broth around the chicken and sprinkle the Italian seasoning on top.
- Cover and cook on LOW for 4–6 hours, until the chicken is very tender and shreds easily.
Sauce Preparation
- While the chicken cooks, whisk together the heavy cream and grated Parmesan until smooth. Set aside.
- When the chicken has about 30 minutes left, pour the Alfredo sauce over the chicken in the crockpot. Cover and continue cooking for 30 minutes.
Pasta Cooking
- Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Use two forks to shred the chicken directly in the crockpot. Stir gently to combine with the sauce.
- Fold the cooked fettuccine into the crockpot so the noodles soak up the sauce.
Serving
- Spoon onto plates and garnish with chopped parsley.
- Serve with a side like crisp salad or garlic bread.
Notes
This recipe keeps the sauce silky and the chicken moist while minimizing cleanup and active time. Taste before serving and adjust salt as Parmesan can be salty.