Ingredients
Scale
For the Dish:
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 4 cups fresh broccoli florets
- 16 oz uncooked fettuccine pasta (or gluten-free alternative)
- 1 jar (16 oz) Alfredo sauce (store-bought or homemade)
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (optional, for extra creaminess)
Optional Add-Ins:
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- Red pepper flakes for heat
Instructions
1. Prepare the Ingredients:
- Dice chicken into bite-sized pieces.
- Cut broccoli into florets.
- Measure out Alfredo sauce, broth, and seasonings.
2. Layer Ingredients in the Crockpot:
- Place diced chicken at the bottom of the slow cooker.
- Add broccoli and uncooked fettuccine pasta on top.
- Pour Alfredo sauce and chicken broth over the ingredients.
- Sprinkle with garlic powder, Italian seasoning, salt, and pepper.
- Stir gently to coat everything without breaking the pasta.
3. Cook the Dish:
- Cover and cook on low for 4–6 hours or high for 2–3 hours.
- Stir halfway through (if possible) to prevent pasta from sticking.
- Once chicken is fully cooked, shred or chop into smaller pieces if desired.
4. Finish & Serve:
- Stir in Parmesan cheese for added richness.
- Garnish with fresh parsley or red pepper flakes.
- Serve hot with garlic bread or a side salad.
Notes
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Reheating Tips: Reheat gently on the stovetop or microwave, adding a splash of broth or milk to maintain creaminess.
- Make-Ahead Option: Assemble everything in the crockpot the night before, refrigerate, and cook the next day.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free