Rich Crockpot Chicken Fettuccine Alfredo

Let’s talk about one of my go-to dinner solutions that’s been a lifesaver on busy weeknights. As a mom who’s always running between activities, I’ve learned that my crockpot is like having an extra pair of hands in the kitchen. Some days, the last thing I want to do is stand over a hot stove stirring sauce after a long day.

That’s why this crockpot chicken fettuccine alfredo has become such a regular at our house. I can toss everything in before heading out the door, and by dinner time, the creamy sauce and tender chicken are ready to go. I usually prep the ingredients the night before while cleaning up after dinner, so in the morning, it’s just dump and go.

Like pasta? This recipe’s for you. Want something the kids won’t complain about? Same here. Trust me, when you come home to the smell of garlic and parmesan wafting through the house, you’ll be glad you gave this one a try.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the go-to choice for this crockpot alfredo, but you’ve got options. While chicken breasts are lean and cook up nicely in the slow cooker, you could also use chicken thighs if you prefer darker meat – they tend to stay a bit more juicy during the long cooking process. If you’re buying chicken breasts, try to pick ones that are similar in size so they cook evenly. For the best results, avoid using frozen chicken directly in the crockpot – instead, thaw it completely in the refrigerator first to ensure safe and even cooking.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this creamy pasta dish:

• Whipping cream: You can use half-and-half for a lighter version, but the sauce won’t be as thick. To maintain thickness, mix 2 tablespoons of cornstarch with the half-and-half before adding.
• Fettuccine: Any long pasta works here – try linguine, spaghetti, or even penne. Just keep the amount the same and check the cooking time on the package.
• Chicken breasts: Chicken thighs work great too – they actually stay a bit more tender in the slow cooker. You can even use turkey breast if you prefer.
• Parmesan cheese: For best results, stick with real Parmesan. Pre-grated works, but freshly grated melts better. In a pinch, Romano cheese can work too, though it’s a bit sharper.
• Italian mixed herbs: If you don’t have the blend, use a mix of dried basil, oregano, and thyme – about 1/4 teaspoon of each.
• Fresh garlic: You can swap in 1/2 teaspoon of garlic powder, but fresh really makes a difference in this recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge with crockpot alfredo sauce is preventing it from breaking or becoming grainy – to avoid this, make sure to add the heavy cream and Parmesan cheese only during the last 30 minutes of cooking. Another common mistake is overcooking the pasta, which can turn your dish into a mushy mess – instead, add the fettuccine during the final 20-25 minutes of cooking time and check it frequently for the perfect al dente texture. Cutting your chicken breasts into even-sized pieces (about 1-inch chunks) is crucial for consistent cooking, as different sizes will lead to some pieces being dry while others remain undercooked. For the smoothest sauce possible, let your cream come to room temperature before adding it to the crockpot, and always grate your own Parmesan cheese instead of using pre-grated varieties, which often contain anti-caking agents that can make your sauce grainy.

What to Serve With Chicken Fettuccine Alfredo?

This rich and creamy pasta dish calls for some lighter sides to balance out the meal. A simple green salad with a light vinaigrette dressing cuts through the richness of the alfredo sauce perfectly, while some roasted broccoli or asparagus adds both color and nutrition to your plate. If you’re feeding a hungry crowd, warm garlic bread makes an excellent addition – though you might want to skip it if you’re already feeling full from the pasta! For a fresh touch, try serving a small side of cherry tomatoes tossed with basil and a splash of balsamic vinegar.

Storage Instructions

Keep Fresh: Pop your leftover chicken fettuccine alfredo in an airtight container and place it in the fridge – it’ll stay good for up to 3 days. The sauce might thicken up a bit, but don’t worry, that’s totally normal! Just keep the pasta and sauce together since they’re already mixed.

Freeze: While you can freeze this dish, cream-based sauces can be a bit tricky. If you want to give it a try, store it in a freezer-safe container for up to 2 months. Just know that the texture of the sauce might change a little bit after thawing.

Reheat: When reheating, add a splash of milk or cream to help bring the sauce back to life. Warm it up slowly over low heat on the stovetop, stirring often to prevent the sauce from separating. You can also use the microwave – just heat in 30-second intervals, stirring between each, until it’s heated through.

Preparation Time	10-15 minutes
Cooking Time	140-145 minutes
Total Time	150-160 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 100-120 g
• Fat: 160-180 g
• Carbohydrates: 140-160 g

Ingredients

• 1 pound chicken breasts, boneless and skinless
• 1 teaspoon italian mixed herbs
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 2 cups whipping cream
• 1 cup reduced-sodium chicken broth
• 4 tablespoons unsalted butter, diced (half a stick)
• 2 cloves garlic, finely chopped
• 1/2 cup parmesan cheese, grated
• 8 ounces uncooked fettuccine noodles
• Chopped fresh parsley (optional, for topping)

Step 1: Prepare and Cook the Chicken

Place the chicken into a 6-quart crockpot.

Season it well with Italian seasoning, salt, and pepper.

Pour the heavy cream and broth over the chicken.

Scatter cubes of butter and minced garlic on top of the chicken for added flavor.

Cover the crockpot and cook on high for 2 hours, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.

Step 2: Remove and Slice the Chicken

Once the chicken is cooked, carefully remove it from the crockpot and place it on a cutting board.

Allow it to cool slightly before slicing or chopping it into manageable pieces.

Step 3: Prepare the Sauce and Cook the Pasta

With the chicken set aside, stir grated Parmesan cheese into the slow cooker mixture until fully combined.

Add the dry pasta, making sure it is well-tossed and submerged completely in the creamy sauce.

Continue cooking on high for about 20 minutes, or until the pasta is nearly done.

Step 4: Return Chicken to Crockpot and Finish Cooking

As the pasta approaches al dente, return the sliced or chopped chicken to the crockpot.

Stir to distribute evenly and allow the chicken to heat through.

Turn off the crockpot, allowing the mixture to cool slightly, so the sauce thickens.

Step 5: Serve and Garnish

Once the sauce has thickened to your preferred consistency, serve the dish.

Garnish with extra Parmesan cheese and fresh parsley, if desired, for an added burst of flavor and color.

Enjoy your deliciously creamy chicken pasta!