Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 cups heavy cream
- 3 cups chicken broth
- 4 ounces cream cheese
- 4 tablespoons butter
- 2 tablespoons minced garlic
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup water
- 16 ounces uncooked penne or ziti pasta
- 1/2 cup shredded parmesan cheese
- Chopped parsley
Instructions
- Add chicken breasts, heavy cream, chicken broth, cream cheese, butter, garlic, onion powder and Italian seasoning into your slow cooker. Add a pinch of salt and pepper. Stir to combine and cover
- Cook on low for 4-5 hours, or on high for 2-3 hours
- Transfer the chicken to a cutting board or plate. Stir the alfredo sauce in the slow cooker for a few minutes so the cream cheese incorporates more until smooth. It’s normal for it to be clumpy until stirred in well
- Then add the water and uncooked pasta and stir. Place the cover back onto the slow cooker and switch the knob to high if it isn’t already. Cook for 20-30 minutes, until pasta is tender
- While the pasta is cooking, shred the chicken. 5 minutes before the cook time is up, mix in the shredded chicken and parmesan
- Serve garnished with fresh cracked black pepper, chopped parsley and more shredded parmesan
Notes
For Vegetarian Alfredo Pasta:
- Omit chicken
- Substitute chicken broth for vegetable broth
- Add veggies as desired
For Gluten Free Slow Cooker Chicken Alfredo Pasta:
- Substitute pasta for gluten free pasta with the exception of chickpea pasta.