Description
A creamy, comforting Crockpot Chicken Alfredo featuring tender chicken breasts simmered in a rich garlic and Parmesan sauce with perfectly cooked pasta. This easy slow cooker recipe makes a delicious all-in-one dinner with minimal prep and maximum flavor.
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
- Black pepper to taste
Pasta and Finishing
- 8 ounces pasta (penne or rotini)
- 1 1/2 cups Parmesan cheese grated
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Chicken: Lay the chicken breasts evenly in the crockpot. Season them with salt, pepper, and Italian seasoning. Scatter minced garlic over the chicken to infuse flavor.
- Add Liquids: Gently pour the chicken broth and heavy cream over the chicken breasts, ensuring the chicken is mostly submerged but not necessarily covered completely.
- Cook Chicken: Cover the crockpot and cook on low for 5 hours or on high for 2½ hours until the chicken is tender and cooked through.
- Add Pasta: Stir in the uncooked penne pasta, making sure it is fully submerged in the sauce for even cooking.
- Cook Pasta: Continue cooking on low for an additional hour or on high for 30 minutes. Check pasta at 30 minutes for desired tenderness.
- Shred Chicken: Carefully remove the chicken breasts from the crockpot, shred with two forks, and return the shredded chicken back into the pot.
- Add Cheese and Combine: Stir in the grated Parmesan cheese until well incorporated into the creamy sauce.
- Rest and Serve: Let the dish sit for a few minutes to thicken and allow flavors to meld. Sprinkle with fresh chopped parsley for freshness and color before serving.
Notes
- Chicken Selection: Boneless skinless chicken breasts are preferred, but chicken thighs can be used for a juicier texture.
- Pasta Tips: Add pasta in the final hour of cooking to avoid mushiness. Small shaped pasta like penne or rotini work best.
- Dairy Substitutes: Substitute heavy cream with half-and-half or milk plus butter for a lighter sauce, though it will be less creamy.
- Seasoning Adjustments: Feel free to increase or reduce garlic, salt, pepper, and Italian seasoning to taste.
- Storing and Reheating: Store leftovers airtight in the refrigerator up to 3-4 days. Freeze up to 3 months and thaw overnight before reheating gently on stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg
