Creamy Chicken Alfredo Pasta Crockpot
This easy crockpot recipe delivers a rich and creamy chicken alfredo pasta dish with minimal effort. Tender chicken and al dente fettuccine are coated in a luscious Parmesan cream sauce, perfect for a comforting family meal.
Equipment
- Crockpot
- Forks
- Serving bowls
Ingredients
Main Ingredients
- 2 pounds Chicken Breasts (boneless, skinless)
- 2 cups Chicken Broth (low sodium)
- 4 cloves Garlic (minced)
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Heavy Cream
- 4 ounces Cream Cheese (full fat, softened)
- 12 ounces Fettuccine or desired pasta (uncooked)
- 1 cup Parmesan Cheese (freshly grated is best!)
- 2 tablespoons Fresh Parsley (for garnish, optional)
Instructions
Instructions
- Cut chicken breasts into 1-inch cubes or thin slices.
- Add the prepared chicken, chicken broth, minced garlic, Italian seasoning, salt, and black pepper to the crockpot.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours until the chicken is tender.
- Remove and shred the cooked chicken, then return it to the crockpot.
- Stir in heavy cream and softened cream cheese until fully melted and the sauce is smooth.
- Add uncooked pasta, ensuring it's fully submerged; add more broth or water if needed.
- Cover and cook on high for 20-30 minutes, stirring occasionally, until pasta is al dente.
- Stir in freshly grated Parmesan cheese until fully incorporated and melted.
- Ladle into bowls and garnish with fresh parsley, if desired.
Notes
For best results, use freshly grated Parmesan cheese. Ensure pasta is fully submerged in liquid during the final simmer; add extra broth or water if necessary.