Description
This Crockpot Chicken Alfredo recipe is a creamy, comforting one-pot meal perfect for busy days.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 cup low sodium chicken broth
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 ounces pasta (penne or rotini)
- 1½ cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Lay the boneless, skinless chicken breasts at the bottom of the crockpot. Season them generously with salt, pepper, and Italian seasoning. Scatter the minced garlic evenly over the chicken.
- Gently pour the low sodium chicken broth and heavy cream over the chicken breasts. It’s okay if the chicken isn’t completely submerged, as it will cook slowly and release moisture.
- Cover the crockpot and cook on low heat for 5 hours or on high heat for 2½ hours until the chicken is tender and cooked through.
- After the initial cooking time, stir in the uncooked pasta, ensuring it is submerged in the liquid for even cooking.
- Cook on low for an additional hour or on high for about 30 minutes. Check the pasta at the 30-minute mark to ensure it has reached your preferred tenderness.
- Once the pasta is cooked, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Add the grated Parmesan cheese to the crockpot and stir until the sauce thickens and ingredients are fully combined.
- Let the dish sit for a few minutes to allow the sauce to thicken further and flavors to meld. Finally, sprinkle with chopped fresh parsley before serving for a touch of color and freshness.
Notes
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg