Description
A creamy and comforting pasta dish made in the crockpot, featuring tender shredded chicken, rich Alfredo sauce, and cheese tortellini for a quick weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups cheese tortellini
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts on both sides with salt, pepper, and Italian seasoning and place them in the crockpot.
- Pour the chicken broth over the chicken and add the minced garlic.
- Cover and cook on low for 6–7 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir in the heavy cream and grated Parmesan cheese until well combined.
- Add the cheese tortellini to the crockpot and increase to high; cook for an additional 30 minutes or until the tortellini is tender.
- Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
For a lighter sauce, use half-and-half and add a tablespoon of cornstarch. Frozen tortellini can be used, just increase cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg