Easy Slow Cooker Chicken Alfredo
This Easy Slow Cooker Chicken Alfredo is a creamy, comforting dish made with tender chicken and pasta, perfect for busy nights.
Ingredients
Main ingredients
- 2 pieces boneless skinless chicken breasts (about 1 pound / 450 g)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups chicken broth (plus more as needed)
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 8 ounces uncooked pasta (penne or farfalle)
- 3/4 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg (optional)
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and Italian seasoning. Place them in the bottom of a 6-quart slow cooker.
- Add the chicken broth, minced garlic, and butter.
- Cover and cook on HIGH for 2 hours, or until the chicken reaches 165°F (74°C). Remove the chicken and set aside on a plate.
Cooking
- Add the heavy cream, uncooked pasta, Parmesan cheese, and nutmeg to the slow cooker. Stir well to ensure the pasta is coated and submerged; add a splash of broth if needed.
- Cover and cook on HIGH for 20 minutes, stirring halfway through, until the pasta is tender.
- Shred the cooked chicken using two forks, then return it to the slow cooker. Stir to combine and warm through for 2–3 minutes.
Serving
- Garnish with fresh parsley and serve warm.
Notes
If the sauce thickens too much, add extra broth a splash at a time. For richer flavor, stir in extra Parmesan right before serving. Add steamed broccoli or sautéed mushrooms to make it a complete meal. Store leftovers in the refrigerator for up to 4 days; reheat gently with a little broth or cream.