Crockpot Chicken Alfredo with Broccoli
Tender chicken, broccoli, and pasta cooked together in the slow cooker in a creamy Parmesan sauce.
Equipment
- Slow cooker
Ingredients
- 1.5 lb boneless, skinless chicken breasts cut into bite-size pieces
- 2 cup fresh broccoli florets
- 12 oz fettuccine or penne pasta broken in half
- 1 cup low-fat milk
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 0.25 cup heavy cream optional, for extra richness
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes optional
- fresh parsley chopped, for garnish
Instructions
- In the slow cooker, combine the chicken pieces, minced garlic, Italian seasoning, onion powder, black pepper, and red pepper flakes. Pour in the milk and chicken broth, then stir to coat.
- Break the pasta in half and nestle it in the liquid. Scatter the broccoli florets on top, ensuring they're mostly submerged.
- Cover and set the slow cooker to HIGH for 2 hours or LOW for 4 hours, until the pasta is al dente and the chicken is tender.
- About 10 minutes before serving, stir in the heavy cream, if using, and the grated Parmesan. Let the heat melt the cheese into a smooth sauce.
- Sprinkle with fresh parsley and extra Parmesan before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Not recommended for freezing, as the texture of the pasta changes. Reheat with a splash of milk or broth to loosen the sauce.
