Pasta Alfredo is one of those meals that I wish I could eat every night of the week. Silky fettucine noodles drenched in a rich, flavorful sauce of cream and Parmesan cheese with just a hint of spicy nutmeg. Is there a more comforting meal? This simple recipe adds chicken and broccoli to the classic fettucine alfredo, making it a satisfying one-pot meal.
The chicken slow cooks in a seasoned mixture of cream and chicken broth. Pasta, broccoli, and cheese are added for the last half hour of cooking, making this a one-pot meal that's as easy to enjoy after work as it is on a lazy Sunday evening.
Slow Cooker chicken and broccoli alfredo
6
10 minutes
7 hours and 30 minutes
7 hours and 40 minutes
1 pound skinless, boneless chicken breasts
Salt
Pepper
2 cups heavy cream
1 cup chicken broth
2 garlic cloves, minced
Pinch of ground nutmeg
1 16-ounce bag frozen broccoli florets
8 ounces uncooked fettucine
1 cup grated Parmesan cheese
Season the chicken breasts with salt and pepper and lay them in the bottom of the slow cooker. Add the cream, broth, garlic, and nutmeg. Cover and cook on low for 7 hours. Add the broccoli, pasta, and Parmesan cheese and cook for 30 minutes more.
Serve hot.
