Description
This Crockpot Chicken Alfredo is a creamy, comforting one-pot meal featuring tender chicken breasts cooked in a rich sauce of heavy cream, garlic, and Parmesan cheese, combined with perfectly cooked penne pasta. Slow-cooked to meld all the flavors beautifully, it's a simple yet indulgent dinner that requires minimal effort.
Ingredients
Units
Scale
Chicken and Sauce
- 3 boneless skinless chicken breasts
- 1 cup low sodium chicken broth
- 2 cups heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Pasta and Garnish
- 8 ounces uncooked pasta (penne or rotini)
- 1 1/2 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken: Lay the boneless skinless chicken breasts in the crockpot and season them evenly with salt, pepper, and Italian seasoning. Sprinkle the minced garlic over the top of the chicken to infuse flavor.
- Add Liquids: Gently pour the low sodium chicken broth and heavy cream over the chicken breasts. It’s fine if the chicken is not completely submerged; the slow cooking will create enough sauce.
- Cook Chicken Slowly: Cover the crockpot and set it to cook on low for 5 hours (or on high for 2½ hours) to allow the chicken to become tender and the flavors to meld.
- Add Pasta: After the initial cooking time, stir in the uncooked penne pasta, making sure it’s submerged in the liquid to ensure even cooking. This step prevents the pasta from overcooking.
- Finish Cooking Pasta: Continue cooking on low for another hour (or on high for about 30 minutes). Check the pasta at the 30-minute mark for desired tenderness to avoid mushiness.
- Shred Chicken: Once the pasta is cooked, gently remove the chicken breasts from the crockpot. Shred them using two forks then return the shredded chicken back into the crockpot.
- Add Cheese and Combine: Stir in the grated Parmesan cheese thoroughly to create a creamy, cheesy Alfredo sauce.
- Let Flavors Meld: Allow the mixture to sit for a few minutes after cooking. This helps the sauce thicken and the flavors integrate perfectly.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh, colorful finish before serving.
Notes
- Chicken Selection: You can substitute chicken breasts with thighs for a juicier texture.
- Pasta Tips: Adding pasta late prevents overcooking; any small pasta shape likes rotini or penne works well.
- Dairy Substitutes: For a lighter sauce, replace heavy cream with half-and-half or a milk and butter mixture, but sauce texture will be less rich.
- Seasoning Adjustments: Adjust garlic, salt, pepper, and Italian seasoning to your taste preferences for more or less intensity.
- Storing and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze this dish for up to 3 months; thaw overnight in the fridge and reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 140 mg
