Slow Cooker Mild Chicken Alfredo with Fettuccine
Equipment
- Slow Cooker
- Large Pot
- Colander
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 4 ounces cream cheese, cubed
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 12 ounces fettuccine
- 2 tablespoons chopped fresh parsley
Instructions
- Place the chicken breasts in the slow cooker and pour the chicken broth over them. Cover and cook on low for 4 to 5 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
- Shred the chicken directly in the slow cooker. Add the cubed cream cheese, grated Parmesan cheese, and garlic powder. Stir until the cheeses melt and form a smooth sauce.
- While the sauce finishes, cook the fettuccine in a large pot of boiling water according to package directions. Drain the pasta well.
- Add the drained fettuccine to the slow cooker and toss gently until every strand is coated in the sauce.
- Sprinkle the chopped parsley over the top just before serving.
Notes
Stir the sauce a few times during the last 30 minutes if possible to help the cream cheese melt evenly. Leftovers reheat best with a splash of milk to loosen the sauce again. Skip the parsley if your picky eaters prefer a plain look on the plate.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Colander
Cuisine: Italian
Equipment: Slow Cooker, Large Pot, Colander