Slow Cooker Chicken Fettuccine Alfredo
Whip up a batch of slow cooker chicken fettuccine alfredo to gobble up with a bowl of crunchy salad on the side.
Servings: 6
Equipment
- Slow Cooker 6 or 7-quart
- Pot Large
- Saucepan Medium
Ingredients
- 1½ Pounds chicken breasts boneless and skinless
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper
- ½ Teaspoon garlic powder
- ½ Teaspoon Italian seasoning
- 1 Cup chicken broth
- 8 Tablespoons salted butter
- ¼ Cup all purpose flour
- 2 Cloves garlic finely minced
- 1½ Cups heavy cream
- 1 Cup whole milk
- 1½ Cups parmesan cheese freshly grated
- 1 Pound fettuccine
- fresh parsley chopped, for garnish
Instructions
- Add the chicken, ½ teaspoon salt, ½ teaspoon pepper, garlic powder, Italian seasoning, and chicken broth to your slow cooker.
- Cover with the lid and cook on high for 4 hours or on low for 8 hours.
- Once the chicken is cooked, remove it from the slow cooker and shred it using 2 forks.
- Reserve a cup of broth from the slow cooker and discard the rest. Add shredded chicken back to the slow cooker. Turn it down to the warm setting and cover.
- Cook the fettuccine according to package directions. Drain and set aside.
- Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour until there are no lumps.
- Add the garlic, remaining ½ teaspoon salt and ½ teaspoon black pepper. Whisk to combine. Slowly pour in the heavy cream and milk, whisking until the sauce is thick and bubbly, about 5 or 6 minutes.
- Turn off the heat and add the freshly grated parmesan cheese. Stir to combine until the sauce is rich and creamy.
- Add the drained pasta to the slow cooker with shredded chicken, and then pour the alfredo sauce on top. Toss to combine.
- Top fettuccine alfredo with fresh chopped parsley if desired, and serve immediately.
Notes
Use fresh not frozen chicken: I do not recommend using frozen chicken. It’s best to thaw before cooking.
Freshly grated parmesan is key: Grate it directly from the block before adding it to your alfredo sauce. It’s easier to melt and tastes amazing.
Shredding chicken: For easier shredding, let the chicken cool slightly before using forks. You can also use a stand mixer with a paddle attachment for quick shredding.
Thickening sauce: If the alfredo sauce isn't thick enough, let it simmer a bit longer to reduce and thicken. If it's too thick, add a splash of milk.
Flavor boost: For extra flavor, add a pinch of nutmeg or a splash of white wine to the sauce.
Pasta cooking: Cook the fettuccine just until al dente; it will absorb some sauce and continue to soften when mixed with the sauce.
Creamy sauce: To avoid a lumpy sauce, whisk continuously when adding the cream and milk. This helps achieve a smooth, creamy texture.
Freshly grated parmesan is key: Grate it directly from the block before adding it to your alfredo sauce. It’s easier to melt and tastes amazing.
Shredding chicken: For easier shredding, let the chicken cool slightly before using forks. You can also use a stand mixer with a paddle attachment for quick shredding.
Thickening sauce: If the alfredo sauce isn't thick enough, let it simmer a bit longer to reduce and thicken. If it's too thick, add a splash of milk.
Flavor boost: For extra flavor, add a pinch of nutmeg or a splash of white wine to the sauce.
Pasta cooking: Cook the fettuccine just until al dente; it will absorb some sauce and continue to soften when mixed with the sauce.
Creamy sauce: To avoid a lumpy sauce, whisk continuously when adding the cream and milk. This helps achieve a smooth, creamy texture.
Nutrition
Calories: 903kcal | Carbohydrates: 63g | Protein: 48g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 1233mg | Potassium: 775mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 2mg | Calcium: 431mg | Iron: 3mg
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