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–+ servings

Slow Cooker Creamy Chicken Alfredo Pasta Recipe

This easy slow cooker creamy chicken Alfredo pasta combines tender shredded chicken, fettuccine noodles, and a rich homemade Parmesan cream sauce for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Course Dinner, Main Course, slow cooker
Cuisine American
Servings 6

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • ½ cup low-sodium chicken broth
  • 3 tablespoons unsalted butter cut into pieces
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ cups heavy whipping cream
  • 4 ounces full-fat cream cheese softened and cubed
  • 1½ cups freshly grated Parmesan cheese
  • 12 ounces uncooked fettuccine pasta
  • 2 tablespoons fresh parsley chopped, optional

Instructions
 

  • Lightly coat the inside of a 5 to 6-quart slow cooker with nonstick cooking spray.
  • Place the chicken breasts in the bottom of the slow cooker. Season with Italian seasoning, salt, and black pepper.
  • Add the minced garlic and pour the chicken broth around the chicken. Arrange the butter pieces over the top.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
  • Remove the cooked chicken and shred it with two forks. Leave the cooking liquid in the slow cooker.
  • Set the slow cooker to LOW. Add the heavy cream and softened cream cheese. Cover and warm for 15 to 20 minutes, stirring occasionally until smooth.
  • Gradually stir in the freshly grated Parmesan until incorporated. Avoid boiling the sauce.
  • Meanwhile, cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup pasta water before draining.
  • Return the shredded chicken to the slow cooker. Add the drained pasta and gently toss everything together until coated in the creamy sauce.
  • If needed, add reserved pasta water a tablespoon at a time to adjust the sauce consistency. Garnish with chopped parsley and serve immediately.

Notes

  • Use freshly grated Parmesan cheese for a smoother Alfredo sauce.
  • Do not use frozen chicken directly in the slow cooker. Thaw completely before cooking.
  • Check the chicken temperature early to avoid overcooking.
  • Add the dairy ingredients only toward the end of cooking to help prevent separation.
  • Cook pasta separately for the best texture.
  • Store leftovers in the refrigerator for up to three to four days.
  • Reheat gently with a splash of milk or cream to loosen the sauce.