Slow Cooker Creamy Chicken Alfredo Pasta

$- Chicken Ingredients - 1 pound boneless, skinless chicken breasts - Dairy Ingredients - 1 cup heavy cream - 1 cup grated Parmesan cheese - Pasta and Seasoning Ingredients - 8 ounces fettuccine pasta - 4 cups chicken broth - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Chicken Broth: I like using Swanson or College Inn for great flavor. - Parmesan Cheese: Grana Padano offers a nice taste and is easy to find. - Heavy Cream: Organic Valley is a solid choice for rich creaminess. - Alternatives for Chicken: You can use turkey or even rotisserie chicken for ease. - Gluten-free Pasta Options: Brown rice or chickpea pasta works well for gluten-free diets. - Dairy-Free Options: Swap heavy cream with coconut cream and Parmesan with nutritional yeast. This dish shines with its simple ingredients. Everything combines into a creamy delight that warms your soul. Layering the Chicken Start by placing the boneless chicken breasts at the bottom of the slow cooker. This helps the chicken cook evenly. Make sure to arrange them in a single layer. This way, they absorb all the flavors. Mixing the Sauce Ingredients In a mixing bowl, combine the chicken broth, heavy cream, minced garlic, Italian seasoning, salt, and pepper. Stir this mixture well. Pour it over the chicken in the slow cooker. This sauce will make everything creamy and rich. Cooking on Low vs High Settings You can cook on low for 4-6 hours or on high for about 2-3 hours. Cooking on low gives the chicken time to become tender. If you're in a hurry, high works too, but watch the time. Timing for Chicken and Pasta After the chicken is fully cooked, you’ll need to add the pasta. Stir the fettuccine into the slow cooker. Make sure the pasta is covered by the sauce. Cook on high for about 30 minutes. Stir occasionally to keep it from sticking. Shredding Chicken Once the chicken is cooked, take it out carefully. Use two forks to shred the chicken into bite-sized pieces. This makes it easier to mix with the pasta. Adding Cheese and Mixing Return the shredded chicken to the slow cooker. Add the grated Parmesan cheese next. Stir until the cheese melts and blends into the sauce. This creates that creamy texture we all love. Taste it and adjust the seasoning if needed. - Importance of Cheese Quality: For the best creamy sauce, use fresh grated Parmesan cheese. It melts better than pre-grated cheese. Fresh cheese gives a richer taste and smooth texture. - Adjusting Sauce Thickness: If your sauce is too thick, add a splash of chicken broth or cream. Stir well to blend. If it's too thin, let it cook longer with the lid off. This helps it thicken nicely. - Adding Extra Seasonings: Don’t be shy with seasoning! Add garlic powder, onion powder, or red pepper flakes for a kick. These add layers of flavor to your dish. - Recommended Herbs and Spices: Fresh herbs like basil or thyme can brighten the dish. You can also try a bay leaf while cooking for extra depth. Just remember to remove it before serving. - Slow Cooker Tips: Make sure your slow cooker is set to low for even cooking. Avoid opening the lid too much. Each time you do, heat escapes and can extend cooking time. - Cooking Pre-Planning Advice: Prep your ingredients the night before. Chop garlic and measure your spices. This way, you can just throw everything in the slow cooker in the morning. It saves time and makes your day easier. {{image_2}} You can easily add some veggies to your Slow Cooker Creamy Chicken Alfredo Pasta. It makes the dish more colorful and healthy. - Broccoli: This green veggie adds crunch and nutrients. Just chop it into small pieces. Add it to the slow cooker during the last hour of cooking. This way, it stays bright and tender. - Spinach: Spinach is an easy choice. It wilts quickly and gives the dish a nice green color. Stir in about two cups of fresh spinach in the last 10 minutes of cooking. It will blend well with the creamy sauce. Want to switch up the protein? You’ve got options! - Shrimp: Shrimp cooks fast and adds a sweet flavor. You can add peeled and deveined shrimp in the last 30 minutes of cooking. This keeps them juicy and tender. - Turkey: Ground turkey is a great substitute for chicken. It has a lighter taste and works well with the sauce. Brown the turkey before adding it to the slow cooker. This adds extra flavor. Looking to amp up the flavor? Try these simple ideas. - Using Alfredo Sauce Mix: If you're short on time, use a store-bought Alfredo sauce mix. Just follow the package directions and mix it with the chicken broth. It saves time but still tastes great. - Incorporating Sun-Dried Tomatoes: Sun-dried tomatoes offer a rich, tangy taste. Chop them up and add them in with the chicken. They give a burst of flavor that pairs well with the creamy sauce. To store leftovers, let them cool first. Then, place the pasta in an airtight container. This will keep it fresh. Make sure to seal it well to avoid air exposure. You can store it in the fridge for up to three days. For best results, use glass or BPA-free plastic containers. These materials help keep the flavors intact. Avoid using metal containers, as they can react with the food. You can freeze the dish if you want to save some for later. First, let the pasta cool completely. Then, divide it into portions and place them in freezer bags. Remove as much air as possible before sealing. This helps prevent freezer burn. When it’s time to eat, thaw the pasta in the fridge overnight. Reheat it on the stove over low heat, adding a splash of chicken broth or cream. This will help revive the creamy texture. For optimal freshness, eat the pasta within three days in the fridge. If frozen, it can last up to three months. However, it’s best to eat it sooner for the best taste. Signs of spoilage include a sour smell or changes in color. If you see any mold, discard the dish immediately. Always trust your senses to decide if the food is still good. You can keep this dish in the fridge for up to three days. Make sure to store it in an airtight container. This helps keep the flavors fresh and tasty. If you want to enjoy it later, just reheat it on the stove or in the microwave. Yes, you can use frozen chicken. Just add extra cooking time to ensure it cooks well. If you use frozen chicken, cook it on low for about 6-8 hours. This will make the chicken tender and easy to shred. Fettuccine is the best pasta for this recipe. It holds the creamy sauce well. You can also use penne or rotini if you prefer. Just make sure the pasta cooks fully in the sauce for the best flavor. You can lighten this dish by using low-fat cream or milk instead of heavy cream. You can also reduce the amount of cheese. Add more veggies like spinach or mushrooms for extra flavor without adding many calories. To add spice, you can use red pepper flakes or spicy Italian sausage. You can also add a dash of hot sauce to the sauce mix. Adjust the amount based on your heat preference for the perfect kick. This blog post covers the essentials for making Slow Cooker Creamy Chicken Alfredo Pasta. We explored key ingredients, suggested brands, and offered substitution tips. The step-by-step instructions simplified the cooking process, while tips and tricks ensured creamy results and enhanced flavor. With variations for veggies and proteins, this dish can adapt to your taste. Finally, we shared storage tips to keep leftovers fresh. Enjoy the ease and satisfaction of this recipe—it’s a great addition to any meal rotation!$

Slow Cooker Creamy Chicken Alfredo Pasta

Indulge in a delightful meal with this Slow Cooker Creamy Chicken Alfredo Pasta! This simple recipe combines tender chicken, fettuccine, and rich Parmesan cheese for a creamy dish that’s perfect for busy nights. With just a few ingredients and minimal prep, you can treat your family to a delicious dinner. Click through for the full recipe and create a comforting meal they'll love! #SlowCookerRecipes #CreamyChickenAlfredo #PastaLovers #DinnerIdeas

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Ingredients

1 pound boneless, skinless chicken breasts

8 ounces fettuccine pasta

4 cups chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Begin by placing the boneless chicken breasts at the bottom of the slow cooker.

In a mixing bowl, combine the chicken broth, heavy cream, minced garlic, Italian seasoning, salt, and pepper. Stir well to combine.

Pour the mixture over the chicken breasts in the slow cooker.

Cover and cook on low for 4-6 hours, or until the chicken is tender and cooked through.

Once the chicken is done, carefully remove it from the slow cooker and shred it using two forks. Set aside.

Stir the fettuccine pasta into the slow cooker (making sure the pasta is submerged in the liquid).

Cover and cook on high for about 30 minutes or until the pasta is al dente, stirring occasionally.

Once the pasta is cooked, add the shredded chicken back into the slow cooker along with the grated Parmesan cheese. Stir until well combined, and the cheese has melted into a creamy sauce.

Taste and adjust the seasoning with more salt and pepper if needed.

Serve immediately, garnished with fresh chopped parsley.

Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4-6