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–+ servings
Melissa Jo

Cowboy Creamy Chicken Alfredo

5 from 1 vote
If you love my cowboy butter recipes, you’re gonna go wild for this one.
This Cowboy Creamy Chicken Alfredo is what happens when buttery garlic sauce meets a tangy, herby cowboy twist. The slow cooker handles the creamy Alfredo base while you pan-sear juicy chicken with my signature seasoning. Finish with broccoli and fettuccine and you’ve got weeknight comfort that tastes restaurant-level — without the fuss.
If you’re cowboy-butter obsessed, check out my Cowboy Butter Sliders, Cowboy Butter Dip, and my viral TikTok Cowboy Butter Baked Spaghetti — same buttery, garlicky magic in different forms.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 90

Ingredients
  

🧂 Cowboy Butter Seasoning Blend (Make, then Divide)
  • Make one full batch then use 1 tablespoon in the Crock-Pot base and the rest to season the chicken (plus a pinch for finishing if you like).
  • 2 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 2 teaspoons dried chives
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • ¼ teaspoon salt
  • Fresh parsley for garnish add at the end, not in the blend
  • Note: We don’t put fresh garlic lemon juice/zest, or Dijon in the blend — those go into the Crock-Pot base.
Crockpot
  • 2 jars 15 oz each Bertolli Alfredo Sauce
  • 1 cup low-sodium chicken stock — tip: pour ½ cup into each empty Alfredo jar shake to get all the creamy goodness, then add to the pot (add a splash more later if you want it looser)
  • 4 tablespoons unsalted butter
  • 4 garlic cloves minced (about 1 tablespoon)
  • 1 tablespoon Cowboy Butter Seasoning from the divided batch
  • Zest of ½ lemon
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 cups broccoli florets chopped small

Method
 

Make the Cowboy Blend
  1. Mix paprika, cayenne, dried chives, dried thyme, red pepper flakes, black pepper, and salt.
  2. Divide: measure 1 tablespoon for the Crock-Pot base; reserve the rest for the chicken/finishing.
Build the Crock-Pot Base
  1. Add Alfredo sauce, the shaken-jar stock, butter, minced garlic (4 cloves), 1 tablespoon seasoning, lemon zest, lemon juice, 1 teaspoon Dijon, and the chopped broccoli to the Crock-Pot. Stir well.
  2. Cover and cook on LOW for 2–3 hours, stirring once halfway.
Sear the Chicken
  1. Pat chicken dry. Rub with remaining Cowboy seasoning; drizzle ~½ tsp oil per breast and massage to coat.
  2. Melt 3 tbsp butter in a skillet over medium. Sear chicken 3–5 minutes per side until golden.
  3. If not fully cooked, transfer to a 350°F oven to finish (internal temp 165°F).
  4. Dice one breast into ½-inch pieces; slice the other for topping.
Add Chicken to the Base
  1. Stir the diced chicken into the Crock-Pot so it soaks up the creamy cowboy sauce.
Cook the Pasta
  1. Boil fettuccine in salted water until al dente. Drain well.
Finish & Serve
  1. You can pour the creamy sauce over the pasta (your method), or toss together in a big bowl.
  2. Top with the sliced chicken. Garnish with fresh parsley, a sprinkle of dried chives, and extra lemon zest or red pepper flakes if you want a little kick.
  3. Adjust consistency with a splash of stock or pasta water as needed.

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Nutrition

Calories: 90kcalCarbohydrates: 5gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 125mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 2050IUVitamin C: 39mgCalcium: 42mgIron: 1mg

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