This creamy Alfredo pasta pairs beautifully with a fresh green salad tossed in a light vinaigrette, which adds a refreshing contrast to the rich sauce. You might also consider serving it with some crusty garlic bread to soak up every last bit of the creamy goodness.

For a bit of color and added nutrition, steamed broccoli or roasted cherry tomatoes make excellent side dishes.

Creamy Alfredo Pasta
Servings: 6

Ingredients
1 pound of fettuccine pasta
2 cups of heavy cream
1 cup of chicken broth
1 cup of grated Parmesan cheese
4 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of nutmeg
2 tablespoons of butter
1 cup of cooked chicken, diced (optional)
Fresh parsley, chopped (for garnish)

Directions
1. In your slow cooker, combine the heavy cream, chicken broth, Parmesan cheese, minced garlic, salt, pepper, and nutmeg. Stir until well mixed.
2. Add the butter and diced chicken, if using, to the mixture.
3. Break the fettuccine in half and add it to the slow cooker, making sure it is submerged in the liquid.
4. Cover and cook on low for 2-3 hours, stirring occasionally, until the pasta is tender and the sauce is creamy.
5. Once cooked, give it a good stir to ensure the pasta is well coated with the sauce.
6. Serve hot, garnished with fresh parsley.