Crockpot Chicken Alfredo Pasta
Crockpot Chicken Alfredo Pasta
Servings
4
servings
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Ingredients
2 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 cups heavy cream
2 cups chicken broth
4 cloves garlic, minced
1 cup grated Parmesan cheese
1 block cream cheese, cubed
12 oz fettuccine or penne pasta
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)
Directions
- Place the chicken breasts in the slow cooker and season with salt, pepper, garlic powder, and Italian seasoning.
- Pour in the heavy cream and chicken broth, then add the minced garlic, Parmesan cheese, and cream cheese cubes.
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and easily shreddable.
- Remove the chicken from the crockpot, shred it with two forks, and return it to the slow cooker.
- Add the uncooked pasta and butter, stirring to ensure the pasta is submerged in the sauce. Cover and cook on high for 20-30 minutes, stirring occasionally, until the pasta is tender.
- Stir well to combine everything. If the sauce is too thick, add a splash of warm chicken broth or milk.
- Serve warm, garnished with fresh parsley and extra Parmesan cheese.
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