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- 4 boneless, skinless chicken breasts - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese I love starting with the basics. For this dish, you need four boneless, skinless chicken breasts. They cook nicely and shred easily. Next, grab one cup of low-sodium chicken broth. This keeps the chicken moist and adds flavor. The magic happens with one cup of heavy cream and one cup of freshly grated Parmesan cheese. These create a rich and creamy Alfredo sauce that everyone will enjoy. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - ½ teaspoon freshly ground black pepper - ½ teaspoon salt Seasoning is key. Use one teaspoon of garlic powder for that nice aroma. Add one teaspoon of onion powder to enhance the flavor. One teaspoon of Italian seasoning gives it a fresh taste. Don't forget the spices! Use ½ teaspoon of black pepper and ½ teaspoon of salt to bring everything together. - 8 oz. fettuccine pasta - Fresh parsley, finely chopped (for garnish) Fettuccine pasta is the star here. You need about eight ounces. It holds the creamy sauce well. To make your dish pop, use fresh parsley for garnish. This adds color and a nice touch of freshness to each plate. {{ingredient_image_2}} Start by layering the chicken breasts at the bottom of your slow cooker. Lay them flat so each piece cooks evenly. You want the chicken to soak up all the good flavors. Next, sprinkle each breast with garlic powder, onion powder, Italian seasoning, black pepper, and salt. Make sure you cover every piece well. This seasoning mix gives your chicken a nice taste. Now, it's time to add the chicken broth. Carefully pour the broth over the seasoned chicken. Ensure all the chicken is coated and submerged. This helps keep the chicken moist as it cooks. Cover your slow cooker with its lid. Set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours. The chicken is done when it is fully cooked and tender enough to shred. You can check this with a meat thermometer. It should read 165°F (75°C). If you don’t have a thermometer, just poke the chicken. If the juices run clear, it’s ready. About 30 minutes before serving, take the cooked chicken out of the slow cooker. Use tongs for safety. With two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Now, let’s make the Alfredo sauce. Pour in the heavy cream and sprinkle the grated Parmesan cheese into the slow cooker. Stir everything together until the cheese melts and combines well with the chicken and broth. While the sauce heats, cook the fettuccine pasta in a large pot with salted water. Follow the package instructions. It usually takes about 8 to 10 minutes to cook until it's al dente. Drain the pasta and set it aside. Once the Alfredo sauce is creamy and heated, gently fold in the cooked fettuccine. Stir carefully to coat all the pasta with the sauce. Allow it to heat for an additional 5 to 10 minutes. Enjoy your delicious Slow Cooker Olive Garden Chicken Alfredo Pasta! To make a great Alfredo sauce, focus on the right thickness. You want it creamy, not runny. If it seems too thin, let it cook longer in the slow cooker. Be sure to use fresh ingredients. Freshly grated Parmesan tastes better than pre-grated. It melts smoothly, giving your sauce a rich flavor. Each slow cooker is different. If yours cooks faster or slower, adjust the time. Check the chicken after 4 hours on low. You want it tender but not dry. If it overcooks, the chicken may become tough. Keep a close eye on it. Presentation matters! Serve the pasta in a big bowl or on plates. Top with more Parmesan and a sprinkle of parsley. This looks nice and adds color. Pair with garlic bread for a complete meal. A simple salad on the side works well too. Pro Tips Season Generously: Don't be shy with the seasonings! A well-seasoned chicken enhances the overall flavor of the dish. Choose Quality Ingredients: Opt for high-quality Parmesan cheese and heavy cream to elevate the richness of your Alfredo sauce. Perfect Pasta Cooking: Make sure to cook the fettuccine al dente. This ensures it holds up well when combined with the creamy sauce. Garnish for Freshness: Fresh parsley not only adds a pop of color but also a fresh flavor that brightens up the dish. {{image_4}} You can mix things up by changing the pasta you use. Fettuccine is great, but penne or rigatoni work well too. They hold sauce nicely. You can also swap heavy cream for milk or a non-dairy option like cashew cream. This helps cut fats while keeping it creamy. Want to add some veggies? Toss in spinach or broccoli for a pop of color and nutrients. You can also use bell peppers or mushrooms. They add nice flavor and texture. Just add them during the last hour of cooking. This way, they stay bright and fresh. Looking for more flavor? Try adding some red pepper flakes for heat. Fresh basil or thyme can brighten the dish. You can also add proteins like shrimp or sausage for extra heartiness. Simply cook them separately and stir them in before serving. To keep your Olive Garden chicken Alfredo pasta fresh, store it in the fridge. Use an airtight container. Let it cool to room temperature before sealing it. It will last about 3 to 4 days in the fridge. For longer storage, you can freeze it. Place the pasta in a freezer-safe bag or container. Remove as much air as you can. It will stay good for up to 3 months in the freezer. When you’re ready to eat the leftovers, the goal is to keep it creamy. The best way is to reheat it on the stove. Add a splash of milk or cream to the pasta. Heat it gently over low heat. Stir often to avoid sticking. If using a microwave, place the pasta in a microwave-safe bowl. Add a little cream or milk and cover it. Heat in short bursts, stirring in between, until warm. This helps prevent dryness. You can safely store the leftovers for 3 to 4 days in the fridge. After that, the quality may drop. If it smells bad or looks off, it’s best to toss it. Signs of spoilage include a sour smell or mold. Always check before eating. If frozen, consume it within 3 months for the best taste. For this recipe, I recommend boneless, skinless chicken breasts. They cook evenly and stay tender. You can also use chicken thighs if you prefer a richer flavor. Thighs have more fat, which adds depth to the dish. Just make sure to cut them into similar sizes to ensure even cooking. Yes, you can make this recipe on the stovetop. Start by cooking the chicken in a large skillet over medium heat. Use a bit of broth to keep it moist. Cook until tender, about 15-20 minutes. After shredding the chicken, add cream and cheese, stirring until it melts. Cook the pasta in a separate pot, then mix the two. To make the sauce lighter, use half-and-half instead of heavy cream. You can also add more chicken broth to thin it out. Another option is to reduce the amount of cheese used. This will keep the flavor, but it will feel less heavy on your palate. Adding a squeeze of lemon juice can brighten the sauce too. In this article, we explored making a creamy chicken Alfredo using a slow cooker. We highlighted the key ingredients, like boneless chicken, heavy cream, and Parmesan, plus essential seasonings. I shared step-by-step instructions for cooking and tips for perfecting your sauce. Don’t forget the many variations to keep it fresh. With the right techniques, you can enjoy a delicious Alfredo dish that's easy and quick. With some practice, you'll master this recipe and impress your family at dinner. Enjoy this cooking adventure and happy eating!

Creamy Olive Garden Chicken Alfredo Pasta

A delicious and creamy chicken Alfredo pasta dish made in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning blend
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon salt
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 8 oz. fettuccine pasta
  • to taste fresh parsley, finely chopped (for garnish)

Instructions
 

  • Layer the chicken breasts at the bottom of your slow cooker. Generously season each piece with garlic powder, onion powder, Italian seasoning, black pepper, and salt for maximum flavor.
  • Carefully pour the chicken broth over the seasoned chicken, ensuring that all pieces are well coated and submerged.
  • Cover the slow cooker with its lid and set it to cook on low for 4-6 hours or on high for 2-3 hours. The chicken is done when it is fully cooked and tender enough to shred.
  • About 30 minutes before you're ready to serve, remove the cooked chicken from the slow cooker using tongs. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the slow cooker.
  • Pour in the heavy cream and sprinkle the grated Parmesan cheese into the slow cooker. Stir everything together until the cheese is melted and the mixture is combined beautifully with the chicken and broth.
  • In a large pot, bring salted water to a boil and cook the fettuccine according to the package instructions, usually about 8-10 minutes, until it's al dente. Drain the pasta and set aside.
  • Once the Alfredo sauce is creamy and heated throughout, gently fold in the cooked fettuccine into the slow cooker. Stir carefully to ensure all the pasta is well coated with the sauce. Allow it to heat for an additional 5-10 minutes.
  • Dish out generous servings of the creamy chicken Alfredo pasta onto individual plates. Garnish each serving with a sprinkle of freshly chopped parsley for a pop of color and freshness.

Notes

For a beautiful serving suggestion, consider serving in a large family-style bowl or individual pasta plates, topping with a bit more Parmesan and a sprig of parsley. Enjoy with garlic bread on the side for a complete dining experience!
Keyword Alfredo, chicken, pasta, slow cooker