Slow Cooker Creamy Alfredo Pasta

 

 

Here’s What You’ll Need

1 pound fettuccine pasta — You can swap for linguine or penne if you’d like.

2 cups heavy cream — For that luscious, velvety texture.

1 cup chicken broth — Adds depth and helps cook the pasta evenly.

1 cup grated Parmesan cheese — Freshly grated melts like a dream.

4 garlic cloves, minced — Don’t be shy — garlic’s the heart of Alfredo.

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg — Just a pinch makes the sauce sing.

2 tablespoons butter — Because… butter.

1 cup cooked chicken, diced (optional) — A great way to use up leftover rotisserie chicken.

Fresh chopped parsley — A little sprinkle at the end brightens it all up.

Directions — Slow & Steady Wins the Race

Mix It Up: In your slow cooker, whisk together the heavy cream, chicken broth, Parmesan, minced garlic, salt, pepper, and nutmeg. It’ll smell good already, trust me.

Add the Good Stuff: Stir in the butter and diced chicken if you’re using it. The butter will melt as it cooks — don’t worry about that.

Pasta Time: Break the fettuccine noodles in half (it feels wrong but it works!) and nestle them down into the liquid. Try to get them covered so they cook evenly — a little poking helps.

Low & Lovely: Pop the lid on and cook on low for about 2–3 hours. Give it a gentle stir once or twice if you’re nearby — it helps prevent clumps.

Finishing Touch: When the pasta’s tender and the sauce is creamy, stir it well so every strand gets coated. Give it a taste — maybe a pinch more salt?

Serve It Up: Ladle into bowls, sprinkle with fresh parsley, and maybe crack a little extra black pepper over the top. Heaven.