Description
This Crock Pot Chicken Alfredo with Broccoli is a creamy slow cooker meal made with tender chicken breasts, fettuccine, fresh broccoli, and rich homemade Alfredo sauce. Perfect for busy nights, this easy chicken pasta dish is family-friendly, freezer-ready, and full of comforting flavor.
Ingredients
2 large boneless skinless chicken breasts
3 cups broccoli florets (fresh or frozen)
12 oz fettuccine pasta
1 ½ cups heavy cream
4 oz cream cheese (cubed)
¾ cup grated Parmesan cheese
2 tablespoons unsalted butter
3 cloves garlic (minced)
1 ½ cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Place diced chicken breasts into the crock pot. Season with salt, pepper, and minced garlic. Pour in chicken broth and add butter on top.
2. Cover and cook on low for 4–5 hours, or until the chicken is fully cooked and tender.
3. Stir in the cream cheese and heavy cream. Let melt for about 15 minutes, then stir in Parmesan cheese until sauce is smooth.
4. Boil fettuccine on the stovetop until al dente. Drain well.
5. Add the cooked pasta and broccoli florets to the slow cooker. Stir gently to combine.
6. Cover and cook on low for an additional 20–30 minutes, until broccoli is tender and pasta is well-coated.
7. Serve warm, garnished with more Parmesan and fresh parsley if desired.
Notes
Add the broccoli at the end to keep it from overcooking and turning mushy.
Always cook pasta separately to maintain its texture—avoid soggy noodles.
If reheating leftovers, add a splash of cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 135mg