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Slow Cooker Chicken Alfredo
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Slow Cooker Chicken Alfredo

Creamy, mild chicken Alfredo made gently in the slow cooker. A silky sauce with Parmesan and cream cheese; cook the pasta separately for the ideal texture.

ComfortEverydayWeekendFamily TimeDinnerKids friendly
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250 min total
4 servings
Easy

Ingredients

servings
Units

  • Chicken

    • 4 stk Chicken breasts
    • 1 tsp Salt
    • 1 knsp Freshly ground pepper

  • Sauce base

    • about 0.8 cup Chicken broth
    • about 0.8 cup Heavy cream
    • 2 tbsp Butter
    • 3 fed Garlic

  • Cheese & creaminess

    • 3.5 oz Cream cheese
    • 5.3 oz Grated Parmesan

  • To serve

    • 14.1 oz Fettuccine or pasta
    • 1 håndfuld Fresh parsley (optional)

Instructions

  1. 1

    Prepare the chicken

    1. Place the chicken breasts in a single layer in the slow cooker.
    2. Season with salt and pepper.
    3 min
  2. 2

    Add the sauce base

    1. Distribute the butter and garlic over the chicken.
    2. Pour in the broth and cream.
    3 min
  3. 3

    Cook gently

    1. Set the slow cooker to LOW for 3½–4 hours.
    2. The chicken should be cooked through but still juicy.
    240 min
  4. 4

    Make the sauce silky

    1. Remove the chicken and slice or roughly shred it.
    2. Stir the cream cheese and Parmesan into the sauce.
    3. Return the chicken to the sauce.
    4. Let it come together for 15–20 minutes.
    20 min
  5. 5

    Cook the pasta

    1. Cook the pasta separately in salted water.
    2. Toss the pasta with the sauce or spoon the sauce over when serving.
    10 min
    Pot

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Details

Nutrition

Calories

890kcal

Protein

52g

Fat

55g

Carbs

60g

Serving Size

550g

Dietary

Allergens

MælkGluten

Serving

Suggestions

  • • Top with extra Parmesan for a restaurant-style finish.

Side Pairings

  • • Crisp salad.

Dessert Pairings

  • • Light dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store the chicken and sauce separately from the pasta if possible.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze the sauce and chicken without the pasta.

Reheating

  • • Pot: Warm slowly and add a little cream or milk.

Tips

Preparation

  • • Use freshly grated Parmesan for the best flavor.

Cooking

  • • Do not overcook the chicken; 3½–4 hours is enough.

Serving

  • • Reserve some pasta water to adjust the consistency.

Variations

Flavor

  • A pinch of chili adds gentle warmth.

Health

  • Use cooking cream for a lighter version.

Method

  • Add spinach for the last 15 minutes.
  • Mushrooms can be added from the start.

Toppings

  • Crispy bacon.
  • Extra Parmesan.
  • Fresh parsley.

Author

C

Camilla

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Author

C

Camilla