Crockpot Chicken Alfredo Tortellini
A creamy, comforting dish made with tender chicken, smooth Alfredo sauce, and delightful cheese-filled tortellini, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Choose quality chicken for best results.
- 2 cups chicken broth Use low-sodium broth for better control of sodium levels.
- 1 cup heavy cream Add at the end for creaminess.
- 1 cup grated Parmesan cheese For a rich, cheesy flavor.
- 2 cups cheese tortellini Can substitute with other pasta shapes.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon Italian seasoning Adjust according to taste.
- Salt and pepper to taste Use as much as desired for seasoning.
- Fresh parsley for garnish Adds color and freshness.
Instructions
Preparation
- Place the chicken breasts in the bottom of your crockpot. Season with salt, pepper, and Italian seasoning.
- Pour the chicken broth over the chicken, ensuring it is well submerged.
- Add the minced garlic on top.
Cooking
- Cover the crockpot and set to cook on low for 6 to 7 hours.
- Carefully remove the chicken and shred it into bite-sized pieces.
- Return the shredded chicken to the crockpot and add heavy cream and grated Parmesan cheese.
- Stir until the cheese melts and combines with the sauce.
- Add the cheese tortellini, cover, and cook on high for an additional 30 minutes or until the tortellini is cooked through.
Serving
- Stir everything together and garnish with fresh parsley before serving.
- Serve with extra Parmesan cheese on top.
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Notes
For added nutrition, incorporate frozen peas or spinach in the last few minutes of cooking. Cool leftovers before storing and use airtight containers.