Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine pasta
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add minced garlic and heavy cream over the chicken.
- Cover and cook on low for 6 hours or until chicken is tender.
- Shred the cooked chicken with two forks directly in the slow cooker.
- Cook fettuccine separately according to package instructions, drain and add to the crockpot.
- Stir in Parmesan cheese until creamy and well combined.
- Garnish with chopped parsley before serving.
Notes
- For a thicker sauce, add more Parmesan or cook on high for the last 30 minutes uncovered.
- Feel free to add vegetables like spinach or mushrooms for added flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten-Free possible with gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 125mg