Crockpot Chicken Alfredo
Delicious Crockpot Chicken Alfredo, a creamy and flavorful dish perfect for busy nights.
Equipment
- Slow Cooker
Ingredients
Chicken and Sauce
- 1 lb boneless skinless chicken breast
- 4 oz cream cheese
- 4 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2.5 cups heavy whipping cream
- 1 cup chicken broth
- ¾ cup grated parmesan cheese
Pasta
- 8 oz penne pasta, uncooked
Instructions
Cooking Instructions
- Place chicken, cream cheese, butter, garlic, salt, pepper, chicken broth, and heavy cream into the slow cooker.
- Cover and cook on low for about 4 hours until chicken is tender and fully cooked to 165°F.
- Remove the chicken and shred it using two forks or cut into pieces.
- Return the chicken to the slow cooker and stir gently.
- Add uncooked penne pasta and grated parmesan cheese.
- Mix well so the pasta is coated in the sauce.
- Continue cooking until the pasta is tender.
- Stir before serving and top with extra parmesan or herbs if desired.
Notes
Uncooked pasta is added directly to the slow cooker and cooks in the sauce. Chicken should reach an internal temperature of 165°F. Dish is best served fresh and not ideal for freezing due to pasta texture. Reheat gently with a splash of milk or broth to restore creaminess. Chicken can be shredded or chopped based on preference. Optional Cajun seasoning can be added for extra flavor.
Nutrition
Serving: 1servingCalories: 754kcalCarbohydrates: 34gProtein: 29gFat: 56gSaturated Fat: 34gMonounsaturated Fat: 20gCholesterol: 211mgSodium: 929mgFiber: 1gSugar: 5g
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