Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper to taste
- 1 lb fettuccine pasta
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add heavy cream, butter, and garlic on top of the chicken.
- Cover and cook on low for 6 hours or until chicken is tender.
- Shred the cooked chicken with two forks and stir well to combine.
- Cook fettuccine pasta according to package instructions; drain.
- Mix cooked pasta with the Alfredo sauce and shredded chicken.
- Serve hot, garnished with extra Parmesan and fresh parsley if desired.
Notes
- Adjust garlic and seasoning as per taste.
- For a lighter version, use half-and-half instead of heavy cream.
- Best served immediately, but leftovers keep well refrigerated.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg