Crockpot Chicken Alfredo Recipe
User Reviews
4.6
Crockpot Chicken Alfredo Recipe
Description
This slowed-cooked Alfredo starts with chicken breasts in a crockpot seasoned with Italian herbs, salt, and pepper, combined with heavy cream, chicken broth, butter cubes, and minced garlic. The low and slow method tenderizes the chicken while the dairy and broth create a rich sauce base.
After the chicken is cooked and shredded, Parmesan cheese is stirred into the sauce, and dry fettuccine is added to cook directly in the crockpot liquid. This technique allows the pasta to absorb the creamy sauce gradually, resulting in a thick, flavorful coating. The shredded chicken is returned for warmth before serving.
The dish is garnished with chopped fresh parsley, adding a mild herbal note and color. This preparation offers a convenient approach to a classic comfort dish, marrying tender chicken with a velvety Alfredo sauce and pasta.
Storing leftovers in an airtight container in the refrigerator for up to three days maintains freshness. For enhanced flavor, browning the chicken in the crockpot before adding liquids creates savory browned bits that deepen the sauce.
Ingredients
- 1 pound chicken breast boneless, skinless
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 2 cups heavy cream
- 1 cup chicken broth low sodium
- 4 tablespoons butter cut into cubes (½ stick, unsalted
- 2 cloves garlic minced
- ½ cup Parmesan Cheese grated
- 8 ounces Fettuccine pasta dry
- parsley optional, for garnish, chopped, fresh
Instructions
- Add the chicken to a 6-quart crockpot. Season with Italian seasoning, salt, and pepper. Add the heavy cream and broth. Scatter the cubes of butter and minced garlic over the top of the chicken.
- Cover and cook on high for 2 hours, until the chicken is cooked through and 165°F internally. Remove the chicken and place it on a cutting board. Slice or chop when cooled.
- To the slow cooker, stir in the grated Parmesan cheese until combined. Add the dry pasta, toss and ensure it is all covered, and continue to cook on high for about 20 minutes.
- When the pasta is nearly cooked, return the chicken to the crockpot and heat through. Turn off the heat and allow to cool a bit to thicken the sauce, then serve garnished with Parmesan cheese and parsley, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Browning the chicken in the crockpot on high before adding broth and cream adds flavor and texture to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 918 kcal
% Daily Value*
| Calories | 918kcal | 46% |
| Carbohydrates | 47g | 16% |
| Protein | 41g | 82% |
| Fat | 64g | 98% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 296mg | 99% |
| Sodium | 705mg | 29% |
| Potassium | 764mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2286IU | 46% |
| Vitamin C | 3mg | 3% |
| Calcium | 232mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
