Classic Crockpot Creamy Chicken Alfredo Pasta
This recipe for Classic Crockpot Creamy Chicken Alfredo Pasta features tender chicken breasts seasoned and slow-cooked with cream cheese, garlic, and broth, then combined with heavy cream, Parmesan, and fettuccine for a rich and satisfying meal.
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 8 ounce block cream cheese softened
- 2 cups chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese plus more for serving
- 12 ounces fettuccine uncooked
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped (for garnish)
Instructions
Instructions
- Season chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Place seasoned chicken breasts in the bottom of your Crockpot, then add softened cream cheese, minced garlic, and chicken broth over the chicken.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through and easy to shred.
- Remove the chicken from the Crockpot and shred it.
- Return shredded chicken to the Crockpot, then stir in the heavy cream and 1 cup of Parmesan cheese until the sauce is smooth and creamy.
- Add the uncooked fettuccine directly into the Crockpot, pushing it down into the liquid, and stir gently to coat the pasta.
- Cover and cook on high for an additional 20-30 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Taste and adjust seasonings if needed, then stir in half of the fresh parsley.
- Serve immediately, garnished with the remaining fresh parsley and additional Parmesan cheese if desired.
Notes
For best results, ensure cream cheese is softened for easier mixing. Stirring the pasta occasionally during the final cooking phase is crucial to prevent sticking.