Crock Pot Chicken Alfredo

Creamy, comforting, and incredibly easy. This slow cooker chicken Alfredo is the perfect cozy pasta dinner for busy nights.

Scale

2 boneless skinless chicken breasts (about 1 lb. / 450 g)

2 cups heavy cream

1 cup chicken broth

1 cup freshly grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons butter

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

12 oz fettuccine pasta

1/2 cup cream cheese

2 tablespoons chopped parsley

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Lightly grease the inside of the slow cooker with cooking spray or butter.
Place the chicken breasts in the slow cooker and season with salt, pepper, and Italian seasoning.
Pour heavy cream and chicken broth over the chicken. Add minced garlic and butter.
Cover and cook on LOW for 4–5 hours until the chicken becomes tender.
Remove the chicken from the slow cooker and shred it with two forks.
Return shredded chicken to the slow cooker and stir in cream cheese and Parmesan cheese until melted and creamy.
Cook the fettuccine pasta according to package instructions and drain.
Add cooked pasta to the slow cooker and toss until evenly coated with Alfredo sauce.
Garnish with chopped parsley and extra Parmesan before serving.