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Crockpot Chicken Alfredo with Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Rachel
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American
  • Diet: Low Salt

Description

This Crockpot Chicken Alfredo recipe offers a creamy, comforting meal made effortless by slow cooking. Tender chicken breasts simmer in a rich sauce of heavy cream, garlic, and Parmesan, paired perfectly with pasta cooked right in the crockpot. Finished with fresh parsley, it’s a deliciously simple dish ideal for a hearty dinner with minimal hands-on time.

Ingredients

Units Scale

Chicken and Seasoning

  • 3 chicken breasts (boneless and skinless)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cloves garlic (minced)

Liquid Ingredients

  • 1 cup chicken broth (low sodium)
  • 2 cups heavy cream

Pasta and Cheese

  • 8 ounces pasta (such as penne or rotini)
  • 1 1/2 cups Parmesan cheese (grated)

Garnish

  • 2 tablespoons fresh parsley (chopped)

Instructions

  1. Season the Chicken: Lay the chicken breasts in the crockpot and season them evenly with salt, pepper, and Italian seasoning. Sprinkle the minced garlic on top to infuse flavor during cooking.
  2. Add Liquids: Pour the chicken broth and heavy cream gently over the chicken, making sure the chicken is mostly covered though it doesn’t have to be fully submerged.
  3. Cook the Chicken: Cover the crockpot and cook on low for 5 hours or on high for 2½ hours until the chicken is tender and cooked through.
  4. Add the Pasta: Stir in the uncooked pasta, making sure it is submerged in the liquid to cook evenly. Cook on low for another hour or on high for 30 minutes.
  5. Check Pasta Doneness: Around the 30-minute mark on high cooking, check if the pasta has reached your preferred tenderness to avoid overcooking.
  6. Shred the Chicken: Carefully remove the chicken breasts from the crockpot, shred them with two forks, then return the shredded chicken to the pot.
  7. Add Cheese and Combine: Stir in the grated Parmesan cheese thoroughly to create a creamy sauce that binds everything together.
  8. Rest and Meld Flavors: Let the dish sit in the crockpot for a few minutes after cooking to thicken the sauce and blend the flavors perfectly.
  9. Garnish and Serve: Sprinkle the chopped parsley over the dish for a fresh, colorful finish before serving.

Notes

  • Chicken Selection: Boneless skinless chicken breasts are ideal, but boneless thighs can be substituted for a juicier option.
  • Pasta Tips: Adding pasta in the last hour prevents it from overcooking and turning mushy. Use small shapes like penne, rotini, or shells for best results.
  • Dairy Substitutes: Heavy cream can be replaced with half-and-half or a combination of milk and butter, though the sauce will be less rich and creamy.
  • Seasoning Adjustments: Adjust garlic, Italian seasoning, salt, and pepper to your liking for a personalized flavor profile.
  • Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw overnight before reheating gently on the stove or in the microwave to preserve texture and flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 620 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 40 g
  • Saturated Fat: 22 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 38 g
  • Cholesterol: 140 mg

Find it online: https://noodlehearth.com/crockpot-chicken-alfredo-with-pasta-recipe/