This Christmas, my family renamed it ‘Holiday Hug in a Bowl’ because it’s requested at every gathering!

Slow Cooker Creamy Alfredo Pasta

This comforting Slow Cooker Creamy Alfredo Pasta is the ultimate set-it-and-forget-it meal. It transforms a traditional Alfredo dish into an easy, hands-free dinner that’s rich, creamy, and full of flavor. By cooking the pasta directly in the sauce, every bite is infused with savory goodness—and cleanup is a breeze.

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Ingredients

Ingredient	Quantity
Fettuccine pasta	1 pound
Heavy cream	2 cups
Chicken broth	1 cup
Grated Parmesan cheese	1 cup
Garlic (minced)	4 cloves
Salt	1 teaspoon
Black pepper	½ teaspoon
Ground nutmeg	¼ teaspoon
Butter	2 tablespoons
Optional: Cooked chicken (diced)	1 cup
For garnish: Fresh parsley (chopped)	As desired

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Instructions

Step 1: Mix the Base

Add the heavy cream, chicken broth, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg to your slow cooker. Stir well until the ingredients are evenly combined.

Step 2: Add Butter and Chicken

Place the butter into the slow cooker and stir in the cooked, diced chicken if you’re including it. This adds richness and a protein boost to the dish.

Step 3: Add the Pasta

Break the fettuccine noodles in half to help them fit better and cook evenly. Add them to the slow cooker, making sure the pasta is submerged in the liquid mixture.

Step 4: Let It Cook

Cover and cook on the low setting for 2 to 3 hours. Stir occasionally to prevent the pasta from sticking together. The dish is done when the pasta is tender and the sauce has thickened to a creamy consistency.

Step 5: Finish and Serve

Once the pasta is fully cooked, give everything a final stir to ensure the noodles are well coated. Serve immediately, topped with freshly chopped parsley for a pop of color and freshness.

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Pro Tip: Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.