Dive into the world of creamy comfort with this easy Crockpot Chicken Alfredo recipe. Juicy chicken breasts simmer in a rich, garlicky Alfredo sauce, melding flavors effortlessly over hours. Perfect for busy weeknights or cozy weekends, this recipe brings Italian restaurant flavors right into your kitchen with minimal effort.
Recipe Tips and Tricks:
- Season Generously: Use salt, pepper, and Italian seasoning to elevate the chicken flavor.
- Don’t Overcook: Monitor the chicken’s doneness to ensure it stays tender.
- Add Fresh Herbs: Fresh parsley or basil adds a burst of flavor before serving.
- Cheese Tip: Grate your Parmesan for a smoother, creamier sauce. Pre-grated cheese may not melt as well.
- Pasta Timing: Cook the pasta separately and toss it into the Alfredo sauce just before serving for the best texture.
Why You’ll Love This Recipe:
This Creamy Crockpot Chicken Alfredo is a busy cook’s dream come true. It’s a set-it-and-forget-it meal that fills your home with a mouthwatering aroma. The recipe combines the comforting richness of homemade Alfredo sauce with the simplicity of slow cooking. Whether you’re cooking for family or entertaining guests, this dish delivers restaurant-quality flavors with minimal prep and clean-up. Plus, it’s highly customizable to suit your taste preferences!
Creamy Crockpot Chicken Alfredo
Creamy Crockpot Chicken Alfredo is a rich, comforting meal perfect for busy nights with minimal effort and maximum flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 12 ounces fettuccine pasta (cooked separately)
- Fresh parsley (optional, for garnish)
Instructions
- Prep the Ingredients: Season chicken breasts with salt, pepper, and Italian seasoning. Set aside.
- Layer the Crockpot: Place the chicken in the Crockpot. Top with butter, minced garlic, and heavy cream.
- Slow Cook: Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is tender and cooked through (165°F internal temperature).
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the Crockpot.
- Add Cheese: Stir in the Parmesan cheese until fully melted and the sauce is creamy. Adjust seasonings as needed.
- Combine Pasta: Cook the fettuccine according to package instructions. Drain and mix with the Alfredo sauce in the Crockpot.
- Serve and Garnish: Serve hot, garnished with fresh parsley if desired.
Notes
- Avoid opening the Crockpot lid frequently; it slows the cooking process.
- If the sauce is too thick, thin it with a bit of milk or pasta water.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 730Total Fat 52gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 17gCholesterol 213mgSodium 740mgCarbohydrates 29gFiber 1gSugar 3gProtein 36g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish, but thighs work well too for a juicier texture.
- Heavy Cream: Use heavy cream for a velvety sauce. Half-and-half is a lighter alternative but may result in a thinner consistency.
- Parmesan Cheese: High-quality Parmesan cheese enhances the flavor and ensures a creamy texture.
- Butter: Real, unsalted butter gives the sauce richness. Avoid margarine for the best results.
- Garlic: Freshly minced garlic provides an authentic and robust flavor. Garlic powder can be used in a pinch.
- Fettuccine: Traditional for Alfredo, but penne or spaghetti also works. Use gluten-free pasta if needed.
Variations and Substitutions:
- Protein: Swap chicken for shrimp, scallops, or even tofu for a vegetarian twist.
- Vegetables: Add broccoli, spinach, or mushrooms to boost nutrition and flavor.
- Dairy-Free: Use coconut cream and nutritional yeast for a dairy-free option.
- Low-Carb: Replace pasta with zoodles (zucchini noodles) or spaghetti squash.
- Spices: Add a pinch of nutmeg or red pepper flakes for depth and heat.
- Gluten-Free: Use gluten-free pasta and ensure your ingredients are labeled gluten-free.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the chicken and sauce (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of cream or milk to refresh the sauce.
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