Crock Pot Chicken Alfredo
This crock pot chicken alfredo has juicy shredded chicken tossed in a rich and creamy sauce with tender pasta. It's an easy, family-friendly one-pot dinner!
Servings: 6 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper
- 12 ounces dried pasta
Instructions
- Mix together heavy cream, cheese, garlic powder, onion powder, salt and pepper until well blended.2 cups heavy cream, 1 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, Salt and pepper
- Pour mixture into the base of your crockpot.
- Season chicken with salt and pepper and nestle into the heavy cream mixture. Cover and cook on low for 3-4 hours, until the chicken is cooked through and you can shred it.1 pound boneless skinless chicken breasts
- During the last little bit of cooking, bring a large pot of water to boil and cook pasta according to the package directions. Drain.12 ounces dried pasta
- Remove chicken from the crockpot and using two forks, shred. Add back to the sauce, stirring to coat. Add the drained pasta and mix everything together.
- Put the lid on and let it cook for 10-15 minutes more, just to get everything nice and hot, and it helps the sauce stick to the pasta.
- Garnish with Parmesan cheese, parsley, red pepper flakes, or black pepper as desired.
Nutrition
Calories: 639kcal | Carbohydrates: 47g | Protein: 31g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 405mg | Potassium: 521mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1333IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 1mg
