Slow Cooker Chicken Alfredo

8 Jan 2024

5 MINS

Low for 2-3 hours

Serves 4-6 people

INGREDIENTS
500g boneless, skinless chicken breasts, cut into bite-sized pieces
500g fettuccine pasta
500ml heavy cream
200g grated Parmesan cheese
250ml chicken broth
115g unsalted butter
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

METHOD

1. Season the chicken pieces with salt, black pepper, garlic powder, and onion powder

2. In a skillet over medium-high heat, brown the seasoned chicken pieces in a bit of olive oil until they are cooked through. Transfer the cooked chicken to the slow cooker.

3. Add the fettuccine pasta, heavy cream, grated Parmesan cheese, chicken broth, unsalted butter, minced garlic, and dried parsley to the slow cooker. Stir well to combine.

4. Cover the slow cooker and cook on low for 2-3 hours or until the pasta is tender and the sauce is creamy. Stir occasionally to prevent the pasta from sticking together.

5. About 30 minutes before serving, check the consistency of the Alfredo sauce. If it's too thick, you can add more chicken broth or cream to reach your desired thickness.

6. Once the pasta is cooked, stir the Alfredo mixture well. Serve hot, garnished with freshly chopped parsley.

HANDY TIP

For added flavour, you can incorporate other ingredients such as sautéed mushrooms, spinach, or sun-dried tomatoes. Add them to the slow cooker along with the other ingredients for a personalised touch.

Recipe Chicken pasta main