Description
A creamy, cheesy pasta dish made with tender chicken and a rich Parmesan sauce in a slow cooker. This one-pot meal is indulgent, effortless, and perfect for weeknights, delivering restaurant-quality flavor with minimal effort.
Ingredients
4 chicken breasts (6 oz each)
1 cup heavy cream
4 cloves garlic (minced)
1 cup grated Parmesan (fresh, not pre-grated)
2 tbsp unsalted butter (room temperature)
Salt (to taste)
Black pepper (to taste)
12 oz elbow pasta (cooked in advance)
Instructions
Slice the chicken breasts into 1-inch strips.
Add the chicken to the crockpot and season with salt and pepper.
Stir in the heavy cream, minced garlic, grated Parmesan, and melted butter.
Mix well to coat the chicken.
Cover and cook on high for 45 minutes, or until the chicken is fully cooked.
Add the cooked pasta to the crockpot and stir to fully coat in the sauce.
Let it cook for an additional 15 minutes to heat through.
Notes
For extra moisture, use chicken thighs instead of breasts.
Whole milk can be substituted for heavy cream for a lighter version.
Olive oil can be used instead of butter for a lighter touch.
Use whole wheat or gluten-free pasta if preferred.
Cook the pasta in advance to simplify the process.
- Prep Time: 15
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (contains 200g chicken Alfredo)
- Calories: 480
- Sugar: 7g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 160mg