Description
A creamy and comforting chicken alfredo pasta dish made easily in a slow cooker, perfect for busy nights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 (16 ounce) package fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- In a medium bowl, whisk together the heavy cream, melted butter, minced garlic, Italian seasoning, pepper, and salt.
- Pour the cream mixture over the chicken in the slow cooker.
- Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours until chicken is cooked through.
- Remove the chicken and shred it with two forks. Return the shredded chicken back to the slow cooker.
- Break the fettuccine in half and stir it into the creamy sauce.
- Sprinkle the shredded mozzarella cheese evenly over the top. Cover and cook on HIGH for another 30-45 minutes.
- Let it stand for 10 minutes before serving. Garnish with fresh parsley.
Notes
For a lighter version, substitute half the heavy cream with half-and-half or whole milk and switch to whole wheat pasta.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg