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A crockpot simmering with creamy Chicken Alfredo, surrounded by various ingredients and spices

Chicken Alfredo

Crockpot Chicken Alfredo is a creamy, comforting dish that’s easy to make.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts fully thawed; about 6 ounces each
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 4 oz cream cheese
  • 1/2 cup butter
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 8 oz fettuccine pasta

Method
 

  1. Place the chicken in a 6-quart slow cooker. Add the cream, broth, cream cheese, butter, garlic, Italian seasoning, salt and pepper.
  2. Cover and cook on HIGH for about 2–3 hours, until the thickest chicken breast reaches 165°F. Start checking at 2 hours; thickness and cooker performance affect timing.
  3. Transfer the chicken to a board and shred or slice it. Keep the cooker on HIGH. Stir the sauce until the cream cheese is smooth.
  4. Add the dry fettuccine, breaking it to fit if needed, and press it into the sauce. Cover and cook about 20–30 minutes, stirring once, until the pasta is tender. If needed, add a small splash of hot water to keep the pasta covered.
  5. Return the chicken, stir in the Parmesan, and heat through. Turn off the cooker and serve as soon as the sauce coats the pasta.