Chicken Alfredo Broccoli Fettuccine
A hearty and velvety slow-cooked dish, this Chicken Alfredo with Broccoli is a family-friendly comfort meal. Tender chicken breasts simmer in a luscious Alfredo base and are later combined with pasta and fresh green broccoli for a warm, satisfying dinner.
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Servings: 6
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.