Crockpot Chicken Alfredo (Creamy and Easy)
Chicken cooks in a buttery cream sauce, then uncooked penne finishes right in the slow cooker with Parmesan for an easy, creamy Alfredo.
Ingredients
Main Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, cubed
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 4 ounces cream cheese, softened and cubed
- 12 ounces penne pasta, uncooked
- 1 cup freshly grated Parmesan cheese Plus more for serving.
- chopped fresh parsley For garnish.
Instructions
Cooking
- Grease a 6-quart slow cooker. Add the chicken, butter, garlic, Italian seasoning, salt, and pepper. Pour in the broth and cream and dot with the cream cheese.
- Cover and cook on HIGH 2 to 2 1/2 hours (or LOW 4 to 5 hours) until the chicken reaches 165°F.
- Move the chicken to a board and shred it. Whisk the sauce until the cream cheese is melted.
- Turn the slow cooker to HIGH, stir in the uncooked penne and half of the Parmesan, cover, and cook 30 to 40 minutes, stirring once or twice, until tender.
- Return the chicken with the remaining Parmesan, stir, rest 5 minutes, and garnish with parsley.
Notes
Use heavy cream and freshly grated Parmesan. Refrigerate within 2 hours and use within 3 to 4 days; freezing is not recommended. Nutrition is an estimate.