Slow Cooker Chicken Alfredo Pasta

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If you love creamy pasta but hate the cleanup, this recipe is for you. Everything from the chicken to the sauce to the pasta cooks right in the slow cooker. The result is rich, cheesy Alfredo pasta with tender shredded chicken, and you barely have to lift a finger.

Serves: 4 to 5
Prep Time: 10 minutes
Total Time: 2 hours 45 minutes
Calories per serving: 999 (based on 5 servings)

What You’ll Need

• 1 lb boneless, skinless chicken breasts
• 3 1/2 cups low-sodium chicken broth (plus extra if needed)
• 2 cups heavy cream
• 3 tsp kosher salt, plus more to taste
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp black pepper, plus more to taste
• 1/2 tsp onion powder
• 1 lb fettuccine (break in half to fit if needed)
• 4 Tbsp unsalted butter
• 2 oz freshly grated Parmesan (about 1 cup), plus more for topping
• Chopped fresh parsley (optional)

How to Make It

1. Start the chicken
   Add chicken, broth, cream, salt, garlic powder, Italian seasoning, red pepper flakes, black pepper, and onion powder to your slow cooker. Stir everything together.
2. Cook the chicken
   Cover and cook on High for 2 hours, or until the chicken is fully cooked and reaches 165°F inside. Take it out, shred with two forks, and set it aside.
3. Add pasta and butter
   Put the fettuccine and butter into the slow cooker. Stir to make sure the pasta is mostly covered. Cook on High for 20 to 40 minutes until the pasta is tender. Stir once or twice if possible.
4. Finish it off
   Add the shredded chicken and Parmesan to the slow cooker. Stir everything together. Let it cook uncovered for about 5 to 8 minutes until the sauce thickens and coats the pasta. If it gets too thick, stir in a splash of extra broth.
5. Serve
   Taste and adjust the salt and pepper. Sprinkle with parsley and extra Parmesan if you like. Serve warm.

Tips

• If the sauce is too thick, add a little more chicken broth
• No fettuccine? Try penne or rigatoni. Cooking time may vary
• Use fresh Parmesan. It melts better and tastes fresher than pre-grated

What to Eat With It

• Garlic knots or crusty bread
• Roasted Brussels sprouts or a simple green salad
• Sheet-pan panzanella for something light and veggie-packed

Leftovers

Store leftovers in the fridge for up to 3 to 4 days. Reheat gently with a splash of broth or cream to loosen the sauce.

Nutrition Information

Each serving (based on 5 servings) contains approximately 999 calories, 56 grams of fat, 33 grams of saturated fat, and 1 gram of trans fat. It provides 218 milligrams of cholesterol, 1135 milligrams of sodium, 71 grams of carbohydrates, 3 grams of fiber, and 6 grams of sugar. You’ll also get 49 grams of protein, along with about 2 micrograms of vitamin D, 455 milligrams of calcium, 3 milligrams of iron, and 792 milligrams of potassium.