Description
This Crockpot Chicken Alfredo is a creamy, comforting one-pot meal featuring tender chicken breasts slow-cooked in a rich garlic and Italian herb-infused sauce with heavy cream and Parmesan cheese. Perfect for an easy dinner, the dish includes pasta cooked directly in the crockpot, making cleanup simple and flavors meld beautifully.
Ingredients
Units
Scale
Chicken and Sauce
- 3 chicken breasts boneless and skinless
- 1 cup chicken broth low sodium
- 2 cups heavy cream
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- salt to taste
- pepper to taste
Pasta and Garnish
- 8 ounces pasta such as penne or rotini
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Season the Chicken: Lay your chicken breasts in the crockpot and season them evenly with salt, pepper, and Italian seasoning. Scatter the minced garlic over the chicken to infuse maximum flavor.
- Add Liquids: Gently pour the low sodium chicken broth followed by the heavy cream over the chicken. It's normal if the chicken is not fully submerged; the liquids will create a creamy sauce as it cooks.
- Cook Chicken: Cover the crockpot and cook on low heat for 5 hours or on high heat for 2½ hours, allowing the chicken to become tender and flavorful.
- Add Pasta: After the initial cook, stir in the uncooked pasta, ensuring it is submerged in the sauce to cook evenly. This timing prevents overcooking the pasta.
- Cook Pasta: Continue cooking on low for another hour or on high for about 30 minutes. Check the pasta at the 30-minute mark to make sure it reaches your preferred tenderness.
- Shred Chicken and Add Cheese: Once pasta is cooked, gently remove the chicken breasts, shred them with forks, then return the shredded chicken to the crockpot. Add the grated Parmesan cheese and stir well to combine.
- Thicken Sauce: Let the mixture sit for a few minutes after cooking to allow the sauce to thicken and the flavors to fully meld together.
- Garnish and Serve: Sprinkle the chopped fresh parsley on top for a pop of color and fresh flavor before serving your creamy Crockpot Chicken Alfredo.
Notes
- Use boneless skinless chicken thighs as a substitute for chicken breasts for a juicier texture.
- Add pasta during the last hour of cooking to avoid mushy noodles; small pasta shapes ensure even cooking.
- Substitute heavy cream with half-and-half or milk plus butter for a lighter sauce, though it will be less rich.
- Adjust garlic, salt, pepper, and Italian seasoning quantities to your taste preferences for a customized flavor profile.
- Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
