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Slow Cooker Chicken Alfredo Recipe

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4.3 from 32 reviews

This Slow Cooker Chicken Alfredo recipe offers a creamy, comforting Italian-inspired dish that’s easy to prepare and perfect for busy days. Tender chicken breasts are slow-cooked in a rich Alfredo sauce made with heavy cream, garlic, parmesan cheese, and Italian seasoning, then served over perfectly cooked penne pasta and garnished with fresh parsley for a deliciously satisfying meal.

Ingredients

Chicken and Sauce

  • 1.5 lbs. boneless skinless chicken breasts
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese (not shredded)
  • 4 cloves garlic, minced
  • 1 tsp. dried Italian seasoning
  • ½ tsp. salt
  • ½ tsp. black pepper

Pasta

  • 8 oz. penne pasta or your preferred pasta, cooked according to package instructions

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts into the slow cooker, ensuring they are spread out evenly.
  2. Mix the Sauce: In a bowl, whisk together the heavy cream, grated parmesan cheese, minced garlic, dried Italian seasoning, salt, and black pepper until well combined.
  3. Combine and Cook: Pour the cream mixture over the chicken breasts in the slow cooker. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked through.
  4. Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker and stir well to coat with the Alfredo sauce.
  5. Prepare the Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well.
  6. Combine Pasta and Sauce: Stir the cooked pasta into the slow cooker with the chicken and Alfredo sauce, mixing until the pasta is well coated.
  7. Serve and Garnish: Dish the chicken Alfredo pasta onto plates or bowls, and sprinkle with freshly chopped parsley before serving. Enjoy your creamy, slow-cooked Italian meal!

Notes

  • Use freshly grated parmesan cheese rather than pre-shredded for a smoother sauce.
  • Do not add pasta directly into the slow cooker; cook separately to avoid overcooking or becoming mushy.
  • Optionally, add steamed broccoli for a veggie boost.
  • For a lighter version, substitute half-and-half for heavy cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/slow-cooker-chicken-alfredo-recipe/