Description
A creamy one-pot chicken Alfredo pasta made in the crockpot with tender chicken, rich parmesan-cream sauce, and pasta. Perfect for a comforting weeknight meal with minimal effort.
Ingredients
Chicken Breast 2 lbs (boneless, skinless)
Past 12 oz (Rotini or fettuccine)
Heavy Cream 16 oz (2 cups)
Grated Parmesan Cheese 1 cup (avoid pre-shredded)
Garlic 4 cloves (minced)
Salt 1 tsp
Ground Black Pepper 1/2 tsp
Unsalted Butter 4 tbsp (1/2 stick)
Fresh Parsley (Optional) 1/4 cup chopped
Instructions
Cook chicken breast in a pan with garlic and butter or olive oil on medium heat for 5 minutes per side.
Place cooked chicken in the crockpot.
Add heavy cream, parmesan cheese, salt, pepper, and remaining garlic to the crockpot.
Stir well and cook on low for 3-4 hours or high for 2 hours.
Add pasta to the crockpot during the last 30 minutes of cooking.
Once done, stir thoroughly. Add chopped parsley if using.
Let rest for 10 minutes before serving.
Notes
Substitute chicken thighs for breast if preferred.
Use half-and-half instead of heavy cream for a lighter version.
Choose gluten-free pasta if needed.
Garnish with fresh parsley for enhanced presentation.
- Prep Time: 15
- Cook Time: 240
- Category: Trending
- Method: Crockpot Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
