Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine pasta
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the Crockpot, season with salt, pepper, and Italian seasoning.
- Pour heavy cream over chicken and cook on low for 6 hours.
- Shred the cooked chicken and stir in Parmesan cheese and minced garlic.
- Cook fettuccine separately according to package instructions.
- Mix cooked pasta with the Alfredo sauce and shredded chicken.
- Garnish with parsley before serving.
Notes
- Use freshly grated Parmesan for best flavor.
- Can substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 560 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 125mg