Slow Cooker Creamy Alfredo Spaghetti
Ingredients
- 1 lb spaghetti or fettuccine (uncooked)
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, cubed
- 4 tbsp butter
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Add base to slow cooker: Place chicken broth, heavy cream, butter, garlic, salt, pepper, and Italian seasoning into your slow cooker. Stir well.
- Add pasta: Break spaghetti in half and add it to the sauce mixture. Stir to coat the noodles.
- Cook: Cover and cook on low for 1.5–2 hours, stirring occasionally so the pasta doesn’t stick together.
- Add cheeses: Once pasta is al dente, stir in cream cheese, Parmesan, and mozzarella until smooth and melted.
- Rest & serve: Let sit for 5 minutes to thicken. Garnish with parsley and extra Parmesan.
Tips
- Stir every 30–40 minutes to keep the pasta from clumping.
- Add cooked chicken, shrimp, or sausage for protein.
- If sauce gets too thick, stir in a splash of warm milk or broth.
- Serve immediately — Alfredo thickens as it cools.
