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Slow Cooker Creamy Alfredo Pasta

Indulge in the comforting flavors of Slow Cooker Creamy Alfredo Pasta – a simple, hands-off dish that melds rich flavors and is perfect for family meals or cozy gatherings.
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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 1 pound 1 pound (450 g) pasta (fettuccine or penne) Cooks perfectly when added at the end.
  • 4 tablespoons 4 tablespoons unsalted butter For that golden mouthfeel.
  • 3 cloves 3 cloves garlic, minced Bright and aromatic.
  • 2 cups 2 cups heavy cream Creates the silky, luxurious sauce.
  • 1 cup 1 cup whole milk To thin and balance richness.
  • 1 cup 1 cup freshly grated Parmesan cheese For sharp, nutty flavor.
Seasoning and Add-ins
  • 1 teaspoon 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon 1/2 teaspoon Italian seasoning Optional, for herbal depth.
  • 2 cups 2 cups cooked shredded chicken or roasted veggies Optional add-ins that turn this into a family favorite main.

Method
 

Preparation
  1. Spray the slow cooker with nonstick spray or lightly butter the base to prevent sticking.
  2. Add the butter, minced garlic, heavy cream, milk, and salt and pepper. Give it a gentle whisk so everything begins to come together.
Cooking
  1. Cover and cook on low for 1 hour to let the flavors marry and the garlic soften.
  2. Stir in the grated Parmesan and Italian seasoning.
  3. If adding cooked chicken or roasted vegetables, fold them in now.
  4. Break the pasta in half (if needed) and add the raw pasta directly to the slow cooker. Press it down to submerge it in the sauce.
  5. Cook on low for 30-45 minutes, stirring occasionally, until pasta is al dente and the sauce has thickened.
  6. Adjust salt and pepper, then serve immediately with extra Parmesan and cracked black pepper.

Notes

For a healthier option, use light cream and replace half the pasta with zucchini ribbons. Refrigerate leftovers for up to 3 days or freeze for up to 2 months.