Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 pound fettuccine pasta
- Fresh parsley for garnish (optional)
If you’re in a pinch, feel free to substitute the heavy cream with half-and-half for a lighter version. Or, if you’re looking to add some greens, throw in a handful of spinach towards the end of cooking. It’s all about making the recipe work for you and your family’s preferences.
Instructions
- Begin by placing the chicken breasts in your crockpot and drizzle with olive oil. Season with salt, pepper, garlic powder, and onion powder.
- Pour the chicken broth over the seasoned chicken breasts.
- Set your crockpot to low and cook for 4 hours. Alternatively, you can cook on high for 2 hours if you’re short on time.
- Once the chicken is cooked through and tender, remove it from the crockpot and shred it using two forks.
- Return the shredded chicken to the crockpot and add the heavy cream and Parmesan cheese. Stir well to combine.
- Break the fettuccine pasta in half and add it to the crockpot, pushing it down so it’s fully submerged in the liquid.
- Cover and cook on high for an additional 30-45 minutes, or until the pasta is al dente and the sauce has thickened.
- Give the mixture a good stir, adjusting seasonings as needed. Garnish with fresh parsley before serving.
One of my favorite tricks is to check the pasta a little earlier. Depending on the brand, it might cook faster or slower, so keep an eye out to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Chicken Alfredo, recipe, cooking, food