Creamy Chicken Alfredo Pasta
1. Overview
This chicken Alfredo is creamy and comforting with tender chicken and plenty of Parmesan. The sauce comes together slowly with garlic and cream before the cooked pasta is added at the end. It is rich without being difficult to make and works well with a little parsley and extra cheese on top.
Why You'll Love It
- ✓ Velvety Homemade Alfredo Sauce: Real heavy cream, cream cheese, garlic, and aged Parmesan melt into a creamy Alfredo sauce far superior to store-bought jars.
- ✓ Juicy Slow-Cooked Chicken Breast: Cooks low and slow in savory garlic broth so the lean chicken breasts stay tender and moist.
- ✓ Italian Comfort Dinner: Tossed with fettuccine or penne pasta for a comforting, restaurant-worthy Italian feast with effortless crockpot prep.
2. Ingredients
- 1 ½ lb Boneless chicken breasts
- 1 cup Heavy cream
- 1 cup Chicken broth
- 4 oz Cream cheese
- ¾ cup Parmesan cheese
- 12 oz Penne pasta
- 4, minced Garlic cloves
- 1 tsp Italian seasoning
- ½ tsp Salt
- ½ tsp Black pepper
- 2 tbsp Fresh parsley
3. Instructions
5 StepsSeason chicken breasts on both sides with Italian herb seasoning, garlic powder, salt, and black pepper.
Lay chicken in the crockpot. Add minced garlic, chicken broth, and place the cubed cream cheese around the chicken.
Cover with lid and cook on LOW for 3.5 to 4 hours until the chicken is tender and cooked through to 165°F.
Remove chicken and slice or shred. Whisk heavy cream and freshly grated Parmesan into the slow cooker broth until a thick, luxurious Alfredo sauce forms.
Add cooked fettuccine and the sliced chicken back into the Alfredo sauce. Toss until well coated. Garnish with parsley and extra Parmesan.
