This Christmas, my family started calling it ‘Holiday Hug in a Bowl’ because everyone asks for it at every gathering.

This easy, one-pot pasta dish lets fettuccine simmer directly in a rich, velvety sauce made from heavy cream, chicken broth, Parmesan, and garlic.

Slow Cooker Creamy Alfredo Pasta

Ingredients

Ingredient	Amount
Fettuccine pasta	1 pound
Heavy cream	2 cups
Chicken broth	1 cup
Grated Parmesan cheese	1 cup
Minced garlic	4 cloves
Salt	1 teaspoon
Black pepper	½ teaspoon
Nutmeg	¼ teaspoon
Butter	2 tablespoons
Cooked, diced chicken (optional)	1 cup
Fresh parsley	Chopped, for garnish

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Instructions

Step 1: Prepare the Sauce
Add the heavy cream, chicken broth, Parmesan, garlic, salt, pepper, and nutmeg to your slow cooker. Stir until the mixture is smooth and well combined.

Step 2: Add Butter and Chicken
Drop in the butter, along with the cooked diced chicken if you’re including it.

Step 3: Add the Fettuccine
Break the fettuccine noodles in half and place them into the slow cooker, making sure they’re fully submerged in the liquid.

Step 4: Let It Cook
Cover the slow cooker and cook on LOW for 2–3 hours. Give everything a stir every 30–45 minutes, until the pasta softens and the sauce becomes creamy and thick.

Step 5: Ready to Serve
Stir once more so all the noodles are coated in the Alfredo sauce. Serve hot and top with chopped fresh parsley.