Description
Crockpot Chicken Alfredo is the set-it-and-forget-it comfort classic: tender shredded chicken bathed in a silky Parmesan-cream sauce, tossed with fettuccine, and finished with fresh parsley. It’s rich, cozy, and weeknight-easy hands-off cooking with big, restaurant-style flavor.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces fettuccine pasta
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a bowl, whisk together heavy cream, chicken broth, Parmesan, garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken. Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is tender and cooked through (165°F/74°C).
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with the sauce.
- Meanwhile, cook fettuccine according to package directions in salted water. Drain (reserve 1/2 cup pasta water).
- Add cooked pasta to the slow cooker and gently toss to coat, loosening with a splash of reserved pasta water if needed for a silky sauce.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For thicker sauce, let the crockpot cook uncovered for the last 20–30 minutes.
- Add 2–3 tablespoons cream cheese for extra richness and smooth texture.
- Substitute thighs for even juicier shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Category: Dinner
- Method: Crockpot
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 165 mg
Keywords: crockpot chicken alfredo, slow cooker alfredo, creamy chicken pasta