This Christmas, my family started calling it ‘Holiday Hug in a Bowl’ because everyone asks for it at every gathering.
This easy, one-pot pasta dish lets fettuccine simmer directly in a rich, velvety sauce made from heavy cream, chicken broth, Parmesan, and garlic.
Slow Cooker Creamy Alfredo Pasta
Ingredients
| Ingredient | Amount |
|---|---|
| Fettuccine pasta | 1 pound |
| Heavy cream | 2 cups |
| Chicken broth | 1 cup |
| Grated Parmesan cheese | 1 cup |
| Minced garlic | 4 cloves |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
| Nutmeg | ¼ teaspoon |
| Butter | 2 tablespoons |
| Cooked, diced chicken (optional) | 1 cup |
| Fresh parsley | Chopped, for garnish |
Instructions
Step 1: Prepare the Sauce
Add the heavy cream, chicken broth, Parmesan, garlic, salt, pepper, and nutmeg to your slow cooker. Stir until the mixture is smooth and well combined.
Step 2: Add Butter and Chicken
Drop in the butter, along with the cooked diced chicken if you’re including it.
Step 3: Add the Fettuccine
Break the fettuccine noodles in half and place them into the slow cooker, making sure they’re fully submerged in the liquid.
Step 4: Let It Cook
Cover the slow cooker and cook on LOW for 2–3 hours. Give everything a stir every 30–45 minutes, until the pasta softens and the sauce becomes creamy and thick.
Step 5: Ready to Serve
Stir once more so all the noodles are coated in the Alfredo sauce. Serve hot and top with chopped fresh parsley.
