Description
A creamy slow cooker chicken Alfredo that envelops you in rich flavors, perfect for family gatherings or cozy weeknights.
Ingredients
Scale
- 2 to 2 ½ pounds boneless, skinless raw chicken breast tenders
- 2 cups heavy cream
- 1 ½ cups low sodium chicken broth
- ¼ cup unsalted butter, sliced
- 8 ounces cream cheese, cubed
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon white or black pepper
- ¼ teaspoon garlic powder
- 1 pound uncooked rigatoni pasta
- ½ cup freshly grated Parmesan cheese
- Optional: chopped fresh parsley for garnish
Instructions
- Layer the Chicken: Place the boneless, skinless chicken breast tenders at the bottom of a large slow cooker.
- Add Creamy Mixture: Pour the heavy cream and chicken broth over the chicken.
- Incorporate Flavor: Add the sliced butter, cubed cream cheese, Italian seasoning, salt, pepper, and garlic powder to the slow cooker.
- Cook Until Tender: Cook on high for 3 hours or low for 5 hours until the chicken is fork-tender.
- Shred the Chicken: Remove the chicken and shred it into bite-sized pieces.
- Whisk the Sauce: Whisk the sauce in the slow cooker to blend everything smoothly.
- Combine Pasta and Cheese: Stir in the shredded chicken, uncooked rigatoni pasta, and Parmesan cheese. Re-cover the slow cooker.
- Final Cooking: Cook on high for an additional 30 minutes or until the pasta is tender.
Notes
You can prep ahead by setting everything in the slow cooker the night before. This dish can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg