Slow Cooker Creamy Fettuccine Alfredo

Slow Cooker Creamy Fettuccine Alfredo

Instructions

1. Prepare the Sauce Base:

   • In the slow cooker, combine heavy cream, chicken broth, Parmesan cheese, cream cheese, minced garlic, salt, pepper, garlic powder, and nutmeg (if using). Whisk until well combined and smooth.

2. Cook the Sauce:

   • Cover and cook on LOW for 1-2 hours, stirring occasionally, until the sauce is hot and the cheese has fully melted into a creamy consistency.

3. Add the Pasta:

   • Stir the broken fettuccine into the sauce, making sure all pieces are submerged in the liquid. Add butter and stir gently to coat the pasta.

4. Cook the Pasta:

   • Cover the slow cooker and cook on HIGH for 30-40 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
   • Check the pasta for doneness around the 30-minute mark. Add more chicken broth or water, a little at a time, if the sauce becomes too thick or the pasta isn’t fully cooked.

5. Optional Protein Additions:

   • If adding cooked chicken or shrimp, stir it in during the last 10 minutes of cooking to heat through.

6. Serve:

   • Once the pasta is tender and coated in the creamy sauce, serve immediately. Garnish with extra Parmesan cheese and chopped parsley.

Tips

• Customize the Flavor: Add a pinch of red pepper flakes for some heat or a splash of white wine to the sauce for added depth.
• Make It Lighter: Substitute half-and-half for heavy cream, though the sauce may be slightly less rich.
• Make Ahead: The sauce can be prepared in advance and reheated before adding the pasta.

Conclusion

This Slow Cooker Creamy Fettuccine Alfredo delivers the classic taste of Alfredo with minimal effort. The slow cooker ensures perfectly cooked pasta and a sauce that’s silky, rich, and indulgent. Pair with garlic bread or a crisp Caesar salad for a complete meal!