Chicken Alfredo Broccoli Fettuccine
This crock pot chicken Alfredo with broccoli is creamy, cozy, and full of classic Italian-style flavor.
It takes everything you love about Alfredo — tender chicken, rich Parmesan cream sauce, and silky pasta — and makes it hands-off by letting the slow cooker do the work. The chicken cooks low and slow in a bath of cream, broth, cream cheese, and seasonings until it’s fall-apart tender, then you toss in bright green broccoli and hot pasta to finish it. The result is a family-friendly dinner that tastes like something from a restaurant but feels like home cooking.
This is the kind of meal that’s perfect for busy days: assemble, walk away, and come back to a pot full of creamy Alfredo goodness. Because the pasta is cooked separately, you never have to worry about mushy noodles, and the broccoli stays vibrant instead of overcooked. Serve it with extra Parmesan and everyone will think you worked a lot harder than you did.
What You Need to Make This Chicken Alfredo Broccoli Fettuccine
Boneless skinless chicken breasts – Cook up tender in the slow cooker and shred easily into the sauce.
Salt, black pepper, and garlic powder – Simple seasonings that give the chicken flavor from the start.
Heavy cream – Forms the rich, velvety base of the Alfredo sauce.
Chicken broth – Lightens the sauce slightly and adds savory depth.
Cream cheese – Helps thicken the sauce and makes it extra creamy without making a roux.
Parmesan cheese – Brings the signature Alfredo flavor and a salty, nutty finish.
Italian seasoning – Adds gentle herb notes that pair well with chicken and broccoli.
Fettuccine or penne pasta – Fettuccine gives you the classic Alfredo vibe, but penne works for easier serving.
Fresh broccoli florets – Added near the end so they steam in the sauce and stay bright green.
Butter – Optional, but melting in a little at the end makes the sauce extra silky.
How to Make This Chicken Alfredo Broccoli Fettuccine
STEP 1: Place the chicken breasts in the bottom of the slow cooker. Sprinkle them evenly with the salt, black pepper, and garlic powder so the flavor cooks into the meat.
STEP 2: Pour the heavy cream and chicken broth over the chicken. Add the cubed cream cheese, grated Parmesan cheese, and Italian seasoning right on top. Cover the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, just until the chicken is cooked through and tender.
STEP 3: Once the chicken is done, remove the breasts to a plate or cutting board and shred them with two forks. Return the shredded chicken to the slow cooker and stir everything together until the cream cheese is fully melted and the sauce looks smooth and creamy.
STEP 4: About 30 minutes before you’re ready to eat, stir the fresh broccoli florets into the slow cooker. They’ll steam right in the sauce and turn tender-crisp without getting soggy.
STEP 5: While the broccoli is cooking, bring a large pot of salted water to a boil on the stove. Cook the fettuccine (or your pasta of choice) according to package directions until al dente. Drain the pasta well so you don’t water down the sauce.
STEP 6: Add the cooked pasta to the slow cooker and toss everything together so the noodles get coated in the Alfredo sauce and the chicken and broccoli are evenly distributed. If you like a richer finish, stir in the butter now.
STEP 7: Taste and adjust the seasoning with extra salt, pepper, or Parmesan. Serve hot, topped with more grated Parmesan and a sprinkle of black pepper.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works fine here. Add it during the last 15–20 minutes of cooking instead of 30 so it doesn’t get too soft. Since frozen broccoli releases a bit more moisture, make sure to stir it in well and let it heat through before adding the pasta so the sauce stays creamy and not thin.
Can I Use Jarred Alfredo Sauce Instead of Making It in the Slow Cooker?
You can. If you want an even faster version, season the chicken, add it to the slow cooker with cream cheese and a jar or two of good-quality Alfredo sauce, and cook as directed. The homemade slow-cooked version with cream, broth, and Parmesan tastes richer, but jarred sauce is a good shortcut on a busy day.
How Do I Keep the Sauce from Getting Too Thick?
Slow cookers can vary — if your sauce looks too thick after the chicken is shredded, stir in a splash of warm chicken broth, pasta water, or even a little cream until it reaches your preferred consistency. Remember the pasta will absorb some sauce once it’s stirred in, so it’s okay if it looks slightly looser before adding the noodles.
Helpful Tips
- Cut very large chicken breasts in half so they cook evenly in the slow cooker.
- Always cook the pasta separately so it doesn’t overcook or soak up all the Alfredo sauce.
- Add the broccoli near the end — too early and it will lose its color and texture.
What to Serve with Chicken Alfredo Broccoli Fettuccine
Garlic bread or warm breadsticks are perfect for soaking up extra Alfredo sauce.
A simple green salad with lemon vinaigrette balances the richness of the dish.
You can also serve it with roasted tomatoes or asparagus for extra vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave with a splash of milk or cream to loosen the sauce — Alfredo-based dishes can thicken in the fridge. If the pasta has absorbed a lot of the sauce, adding a little liquid as you reheat brings it right back to creamy.
Chicken Alfredo Broccoli Fettuccine
Ingredients
- 4 cups chopped broccoli crowns from approximately 2 whole heads
- 1 teaspoon garlic seasoning powder
- 1 cup shredded Parmesan cheese
- 2 pounds boneless skin-free chicken breast fillets
- 1 cup low-sodium chicken stock
- 1 teaspoon dried Italian herb blend
- ½ teaspoon ground black pepper
- 1 8-ounce brick of cream cheese, diced
- 2 tablespoons unsalted butter optional, for added richness
- 2 cups full-fat heavy whipping cream
- 1 teaspoon fine sea salt
- 1 pound fettuccine noodles or penne pasta
Instructions
- Place the chicken breasts at the base of a slow cooker. Evenly sprinkle with salt, pepper, and garlic powder.
- Pour in the heavy cream and chicken broth. Add in the cubed cream cheese, shredded Parmesan, and Italian seasoning. Secure the lid and cook on the LOW setting for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and fully cooked through.
- Once the chicken is done, take it out and shred using two forks. Return the shredded meat to the cooker, stirring thoroughly to achieve a smooth and creamy consistency.
- Roughly 20 minutes before serving, cook the fettuccine (or penne) in a separate pot following the package instructions. Drain the noodles completely.
- In the final 30 minutes of slow cooker time, stir in the fresh broccoli florets so they gently steam and retain their vibrant color and crisp texture.
- Add the cooked pasta into the slow cooker and toss all components together until well-coated in the Alfredo mixture. Stir in butter at this point if a silkier texture is preferred. Serve immediately, garnished with extra Parmesan if desired.