Easy Crockpot Chicken Alfredo
I love dinners like this for busy weeknights, it’s the ultimate set-it-and-forget-it meal! This Crockpot Chicken Alfredo combines tender chicken and perfectly cooked pasta in a rich, creamy sauce, making every bite a delightful experience. It’s like a cozy hug in a dish, offering both ease and comfort after a long day.
Chicken Breasts: You’ll need 2 to 3 boneless skinless chicken breasts, but chicken thighs can work too, offering a richer flavor. Chicken Broth: Always opt for a low sodium or no sodium added version. Vegetable broth is a great alternative if you’re out of chicken broth. Heavy Cream: This is key for that creamy, luxurious texture. A lighter option like half-and-half can be used, though it won’t be as rich. Garlic: It infuses the sauce with a warm, aromatic flavor. In a pinch, garlic powder can step in, but nothing beats fresh. Italian Seasoning: This blend of herbs brings classic Italian flavors. You can mix your own if you don’t have a pre-made mix. Salt and Pepper: Essential for seasoning, they enhance all the other flavors. Pasta: Penne or rotini are great for holding onto the sauce. I used campanelle because I bought 80 pounds of it that I’m trying to use up. Don’t ask! Parmesan Cheese: Adds a salty, nutty flavor to the sauce. Grana Padano or Pecorino Romano are good substitutes for a similar taste. Fresh Parsley: This gives a burst of color and freshness. If you don’t have fresh, dried parsley or even basil will work just great.
Nothing beats the ease of making a crockpot dish. You simply throw in all the ingredients, set-it-and-forget-it. It’s really that easy, so let me show you how to make this. First things first, grab your chicken breasts and pop them into the crockpot. Now, let’s give them some flavor – sprinkle on some salt, pepper, and Italian seasoning. Now, sprinkle that minced garlic on top and gently pour int he chicken broth and heavy cream. Cover the crockpot and set it to cook on low for about 5 hours or 2½ hours on high. Now, after those 5 hours on low (or 2½ on high), it’s pasta time. Toss in the uncooked pasta and make sure it’s all snuggled in there with the liquid. We want it to cook evenly and soak up all that goodness. Once the pasta is just right, take out the chicken, give it a good shred, and then back into the pot it goes. Now, the best part – Parmesan cheese! Stir it in and watch as it transforms into this creamy, cheesy wonder. Give it a few more minutes to thicken up and for all those flavors to really come together. Finally give it a sprinkle of fresh parsley for some freshness and color.
Storage
Storing your Crockpot Chicken Alfredo is a breeze and yes, it’s freezer-friendly too! Once the dish has cooled down, transfer it into airtight containers. It will keep in the refrigerator for up to 3-4 days and up to 3 months in the freezer. Thaw it overnight in the refrigerator and then reheat it on the stove or in the microwave. The pasta might be a bit softer after freezing and reheating, but the dish will still taste delicious.
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