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Crockpot Chicken Alfredo

A creamy and comforting crockpot dish featuring tender chicken and fettuccine pasta, perfect for family dinners or cozy gatherings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken breasts The star of the dish; these will cook down to tender perfection.
  • 4 cups fettuccine pasta Opt for whole wheat or gluten-free if desired.
  • 2 cups heavy cream This creates the rich, velvety sauce. Substitute with almond or coconut milk for a lighter version.
  • 1 cup grated Parmesan cheese For that signature cheesy flavor; nutritional yeast works well for a vegan option.
  • 4 cloves garlic, minced Adds depth and flavor. Fresh or powdered garlic can be used instead.
  • to taste Salt and pepper Essential for seasoning and elevating flavors.
  • optional Fresh parsley, chopped A spritz of color to garnish!

Method
 

Preparation
  1. Begin by seasoning the chicken breasts generously with salt, pepper, and minced garlic.
  2. Place the seasoned chicken into the bottom of your Crockpot.
Cooking
  1. Pour the heavy cream over the chicken, followed by the grated Parmesan cheese.
  2. Cover and cook on low for 4-6 hours.
  3. About 15 minutes before serving, boil the fettuccine according to package instructions and drain.
  4. Once the chicken is tender, shred it right in the Crockpot using two forks.
  5. Stir in the cooked pasta until well combined.
  6. Sprinkle with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze portions in freezer-safe containers for up to 2 months. Let the dish rest for about 10 minutes after cooking for better flavor absorption.