Description
Creamy slow cooker chicken Alfredo made with tender shredded chicken, rich Parmesan sauce, and perfectly cooked fettuccine for an easy comfort food dinner.
Ingredients
1 pound boneless, skinless chicken breasts
3 1/2 cups low-sodium chicken broth
2 cups heavy cream
3 teaspoons kosher salt, plus more to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon onion powder
1 pound fettuccine
4 tablespoons unsalted butter
1 cup finely grated Parmesan cheese, plus more for serving
Fresh parsley, finely chopped, for serving
Instructions
1. Place the chicken breasts in a large slow cooker. Add the chicken broth, heavy cream, salt, garlic powder, Italian seasoning, red pepper flakes, black pepper, and onion powder. Stir gently to combine.
2. Cover and cook on High for about 2 hours, or until the chicken reaches 165°F in the center.
3. Transfer the chicken to a plate and shred it with two forks.
4. Add the fettuccine and butter to the slow cooker. Break the pasta in half if needed so it fits. Cover and cook on High for 20 to 40 minutes, stirring occasionally, until the pasta is tender.
5. Return the shredded chicken to the slow cooker. Stir in the Parmesan cheese until the sauce becomes creamy and coats the pasta.
6. Cook uncovered for 5 to 8 minutes more. Add a splash of chicken broth if the sauce is too thick, then season with more salt and pepper as needed.
7. Serve warm with extra Parmesan and chopped parsley.
Notes
Use freshly grated Parmesan for the smoothest Alfredo sauce.
Check the pasta often during the final cooking stage to avoid overcooking.
Add broccoli or spinach for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 2 hours 35 minutes
- Category: Comfort Food
- Method: Slow Cooker
- Cuisine: American-Italian