Description
A creamy and rich Chicken Alfredo made effortlessly in a crockpot, perfect for any occasion.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 cup cream cheese (softened)
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 ounces fettuccine pasta
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the chicken by placing the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they’re evenly spaced.
- Add the heavy cream and chicken broth over the chicken, then add the softened cream cheese, distributing it evenly.
- Mix in the minced garlic, Italian seasoning, salt, and pepper, gently stirring to combine the flavors.
- Cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender.
- Add the shredded chicken back to the pot along with the grated Parmesan cheese about 30 minutes before serving.
- Cook the fettuccine in a separate pot until al dente, then drain and add it to the crockpot, mixing gently.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use dairy-free options as needed for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg