Tender and juicy chicken breast smothered in a homemade alfredo sauce, all whipped up in the crockpot. This easy chicken alfredo recipe is fast becoming a family favorite!
4tablespoonsunsalted buttercut into cubes (½ stick)
2clovesgarlicminced
½cupgrated Parmesan cheese
8ouncesdry fettuccine pasta
chopped fresh parsleyoptional, for garnish
Instructions
Add the chicken to a 6-quart crockpot. Season with Italian seasoning, salt, and pepper. Add the heavy cream and broth. Scatter the cubes of butter and minced garlic over the top of the chicken.
1 pound boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cups heavy cream, 1 cup low sodium chicken broth, 4 tablespoons unsalted butter, 2 cloves garlic
Cover and cook on high for 2 hours, until the chicken is cooked through and 165°F internally. Remove the chicken and place it on a cutting board. Slice or chop when cooled.
To the slow cooker, stir in the grated Parmesan cheese until combined. Add the dry pasta, toss and ensure it is all covered, and continue to cook on high for about 20 minutes.
½ cup grated Parmesan cheese, 8 ounces dry fettuccine pasta
When the pasta is nearly cooked, return the chicken to the crockpot and heat through. Turn off the heat and allow to cool a bit to thicken the sauce, then serve garnished with Parmesan cheese and parsley, if desired.
chopped fresh parsley
Notes
If you have time, brown your chicken breasts in the crockpot set on high before adding the chicken broth and heavy cream. This will give the chicken a nice crust and create some brown bits to add flavor to the sauce.
Storage: Store chicken Alfredo in an airtight container in the refrigerator for up to 3 days.