Slow Cooker Creamy Alfredo Pasta

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:

1. 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.
2. Drop in the butter and the cooked chicken, if you’re using it. Stir gently to blend.
3. Break the fettuccine noodles in half and layer them in the slow cooker, pressing them lightly into the sauce so most are submerged.
4. Cover and cook on low for 2 to 3 hours, giving it a stir once or twice to keep the pasta from sticking together.
5. When the noodles are tender and the sauce has thickened into a creamy coating, stir well to combine everything evenly.
6. Serve right away, topped with a sprinkle of fresh parsley and extra Parmesan if you like.