Slow Cooker Creamy Chicken Alfredo
A rich and comforting slow-cooker Alfredo dish with tender chicken and garlicky cheese sauce, served with fettuccine for a complete meal.
Ingredients
Main ingredients
- 2 pounds boneless, skinless chicken breasts Even thickness helps them cook evenly.
- 1 cup heavy cream Substitute: half-and-half for a lighter sauce.
- 1 cup chicken broth
- 1 cup grated Parmesan cheese Freshly grated is best.
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil For searing.
- Chopped parsley For garnish.
Instructions
Prepare Chicken and Sauce
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Stir to combine and scrape any brown bits from the pan. Bring to a gentle simmer for a minute.
- Transfer the seared chicken to the slow cooker. Pour the creamy garlic mixture over the chicken. Sprinkle the grated Parmesan on top.
- Cover and cook on low for 3–4 hours, until the chicken is cooked through and very tender.
Finish the Dish
- About 15 minutes before serving, cook fettuccine according to package instructions until al dente. Drain and set aside.
- Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to coat.
- Add the cooked fettuccine to the slow cooker. Gently toss until the pasta is well coated with the Alfredo sauce.
- Garnish with chopped parsley and serve warm.
Notes
For best results, grate Parmesan fresh. Searing chicken adds flavor and helps the sauce pick up browned bits from the pan.