Crockpot Chicken Alfredo
This comforting Crockpot Chicken Alfredo transforms simple ingredients into a meal that feels indulgent, perfect for family bonding and gatherings.
Ingredients
Main Ingredients
- 2-3 pieces Boneless, Skinless Chicken Breasts This lean meat absorbs flavors well; swap for thighs if preferred.
- 8 oz Fettuccine Pasta Traditionally used, but gluten-free pasta can be used.
- 2 cups Heavy Cream Use half-and-half or milk for a lighter version.
- 1 cup Parmesan Cheese, grated Freshly grated gives the best flavor; nutritional yeast is a dairy-free alternative.
- 4 cloves Garlic, minced Garlic powder can be used as a substitute.
- 1 tbsp Italian Seasoning Fresh herbs can be used for better flavor.
- Salt and Pepper To taste.
Instructions
Preparation
- Place the chicken breasts at the bottom of your crockpot. Season with salt, pepper, and Italian seasoning, then drizzle with minced garlic.
- Pour the heavy cream over the chicken ensuring it is well-coated.
- Cover and set the crockpot to low for 6-8 hours or high for 4 hours. The longer the cooking time, the more tender the chicken will be.
Cooking Pasta and Finishing
- About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Once the chicken is fully cooked and reaches an internal temperature of 165°F, shred it in the crockpot using two forks.
- Stir in the cooked fettuccine and Parmesan cheese until well combined. Let it simmer for another 10 minutes.
- Serve with a sprinkle of extra Parmesan and a dash of freshly cracked pepper.
Notes
Consider adding spinach, broccoli, or sun-dried tomatoes for added nutrition. Spice it up with red pepper flakes or try different herbs. For a lighter dish, use Greek yogurt mixed with pasta water instead of heavy cream.