Crockpot Chicken Alfredo
A simple yet delicious creamy pasta dish featuring tender chicken and rich Alfredo sauce, cooked slowly in a crockpot for maximum flavor.
Ingredients
Main Ingredients
- 3 pieces chicken breasts (boneless and skinless)
- 1 cup chicken broth (low sodium)
- 2 cups heavy cream
- 4 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 8 ounces pasta (such as penne or rotini)
- 1.5 cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
Preparation
- Lay the chicken breasts in the bottom of your crockpot and season them generously with salt and pepper.
- Sprinkle the Italian seasoning over the top, ensuring even coverage.
- Mince four cloves of garlic and scatter them over the seasoned chicken.
- Pour the chicken broth and heavy cream over the chicken.
Cooking
- Cover the crockpot and set it to cook on low for about five hours or on high for 2.5 hours.
- After cooking time, add the uncooked penne pasta, ensuring that it is submerged in the creamy liquid.
- Cover the crockpot again and cook on low for another hour or on high for around 30 minutes.
- Check the pasta at around 30 minutes to see if it’s cooked to your liking.
- Once the pasta is done, remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken back into the crockpot and add the grated Parmesan cheese.
Finishing Touch
- Stir gently to combine all ingredients and allow the dish to sit for a few minutes to thicken.
- Before serving, sprinkle with freshly chopped parsley.
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Notes
Experiment with adding vegetables or different cheeses to customize the dish. Allow cooked leftovers to cool before storing in airtight containers.