Slow Cooker Chicken Alfredo
This Slow Cooker Chicken Alfredo couldn't be easier! Marinated chicken chunks are slow-cooked in an irresistible combination of cream cheese, heavy cream, Parmesan, and garlic until tender and flavorful. It's creamy, cozy, and perfect for weeknight dinners.
Servings: 6 servings
Ingredients
Chicken:
- 1½ pounds boneless, skinless chicken breasts cut into large, bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon ranch seasoning
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
Alfredo Sauce:
- 3 cloves garlic minced
- 2 1/2 cups low-sodium chicken broth
- ¼ cup heavy cream
- 4 ounces light cream cheese cubed and softened
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Kosher salt and black pepper to taste
Optional, to serve:
- 12 ounces penne pasta cooked al dente
- 2 tablespoons chopped fresh parsley
- extra grated Parmesan
Instructions
- In a large bowl, toss the 1½ pounds boneless, skinless chicken breasts (cut into large bite-sized chunks) with the 1 tablespoon cornstarch, 1 tablespoon ranch seasoning, ½ teaspoon garlic powder, and 1 tablespoon olive oil until evenly coated. Let it marinate for about 15 minutes while you prepare the remaining ingredients.
- Add the marinated chicken to the slow cooker along with the 3 cloves garlic (minced), 2 1/2 cups low-sodium chicken broth, ¼ cup heavy cream, 4 ounces light cream cheese, black pepper, and ½ teaspoon Italian seasoning. Stir everything well, then cover and cook on LOW for 3 to 4 hours, or until the chicken is tender and reaches 165°F.
- Once done, stir well to completely melt the cream cheese into the sauce. Stir in the 1 cup freshly grated Parmesan cheesea handful at a time, until the sauce is smooth and creamy.
- Meanwhile, cook the 12 ounces penne pasta according to package directions until al dente. Drain well and add it directly to the slow cooker, gently tossing until every piece of pasta is coated in the Alfredo sauce. Allow the pasta to sit in the sauce for 10 minutes before serving. This will help thicken it even more and stick to the pasta. Taste and adjust the Kosher salt and black pepper.
- Finish with 2 tablespoons chopped fresh parsley and a sprinkle of extra grated Parmesan before serving.
Notes
- Use freshly grated Parmesan cheese for the smoothest, creamiest sauce. Pre-shredded cheese doesn't melt as well.
- Cook the pasta separately and stir it in just before serving to keep it perfectly al dente.
- If the sauce is thicker than you'd like, stir in a splash of milk or chicken broth until it reaches your desired consistency.
- Add steamed broccoli, spinach, peas, or mushrooms for an easy way to include more vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat or in the microwave with a splash of milk to keep the sauce creamy.
Nutrition
Calories: 535kcal | Carbohydrates: 51g | Protein: 40g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 724mg | Potassium: 746mg | Fiber: 2g | Sugar: 3g | Vitamin A: 444IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 2mg