ADVERTISEMENT
In your slow cooker, combine heavy cream, chicken broth, Parmesan cheese, minced garlic, salt, pepper, and nutmeg. Stir to combine.
Add butter and diced chicken, if using.
Break the fettuccine in half and add it to the slow cooker, ensuring it’s submerged in the liquid.
Cover and cook on low for 2–3 hours, stirring occasionally, until the pasta is tender and the sauce is creamy.
Stir well to coat the pasta evenly with the Alfredo sauce.
Serve hot, garnished with fresh parsley.
Serving Suggestions
Pair with a fresh green salad tossed in vinaigrette.
Serve with crusty garlic bread to soak up the sauce.
Add a side of steamed broccoli or roasted cherry tomatoes for extra color and nutrition.
Variations & Tips
Vegetarian version: Omit chicken and add mushrooms, spinach, or zucchini during the last hour.
For picky eaters: Serve the sauce and pasta separately.
Add a kick: Sprinkle in red pepper flakes for heat.
Pasta swap: Use penne, rotini, or bowtie pasta—whatever your family loves!
ADVERTISEMENT
