There’s nothing like a cozy bowl of creamy pasta to end a long day, and this slow cooker Alfredo makes it almost effortless. With just a handful of everyday ingredients, you can have a rich, velvety sauce that hugs every strand of pasta. It’s perfect for those nights when you want comfort without standing over the stove — and if you’ve got leftover chicken, it turns into a heartier, one-pot meal everyone will love.
Ingredients:
- 1 pound fettuccine pasta, broken in half
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 4 garlic cloves, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 cup cooked, diced chicken (optional)
- Fresh chopped parsley, for garnish
Instructions:
- Pour the heavy cream and chicken broth into your slow cooker. Add Parmesan, garlic, salt, pepper, and nutmeg. Give everything a good stir, scraping the sides to mix in the cheese.
- Drop in the butter and the cooked chicken, if you’re using it. Stir gently to blend.
- Break the fettuccine noodles in half and layer them in the slow cooker, pressing them lightly into the sauce so most are submerged.
- Cover and cook on low for 2 to 3 hours, giving it a stir once or twice to keep the pasta from sticking together.
- When the noodles are tender and the sauce has thickened into a creamy coating, stir well to combine everything evenly.
- Serve right away, topped with a sprinkle of fresh parsley and extra Parmesan if you like.