Rich and creamy Crockpot Chicken Alfredo pasta is a perfect comfort food dinner to serve your busy family. The alfredo sauce is simple to make right in the pot and the slow cooker makes extended serving times a breeze!
In a small bowl, add the salt, garlic powder, onion powder, Italian seasoning and pepper. Stir to combine. Season both sides of chicken.
Heat a large cast iron skillet on medium-high heat for 5 minutes. Add avocado oil. Once oil is heated through, sear the chicken for 2-3 minutes each side.
Remove the chicken from the skillet and place in the bottom of the slow cooker.
Add minced garlic to the hot skillet and stir, cooking for 1 minute or until fragrant.
Deglaze the pan by adding 1 cup of chicken broth. Use a wooden spoon to scrape the brown bits off the bottom of the pan.
Once the chicken stock comes to a simmer pour it over the chicken in slow cooker.
Add the heavy cream, remaining chicken broth, and butter to the slow cooker.
Cover the slow cooker and cook for 2-3 hours on high or 4 hours on low. Chicken is done when it reaches 165 degrees F.
Once cooked, remove chicken from the slow cooker and place on a cutting board. Slice the chicken breast meat into bite size pieces and set aside.
Add the uncooked penne pasta to the slow cooker and cook on high for an additional 20-25 minutes or until pasta is tender.
Once pasta is cooked, stir in the sliced chicken and freshly grated parmesan cheese. Taste and add additional salt and/or pepper if needed.
Serve warm topped with fresh chopped parsley and additional parmesan cheese if you like.
Notes
Freshly grated parmesan must be used in this recipe to keep a smooth consistency in the sauce