Ingredients
Scale
- 2 lbs boneless skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the Crockpot with olive oil, garlic, salt, and pepper. Cook on low for 4-6 hours.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Cook pasta separately according to package instructions; drain.
- Add heavy cream and Parmesan cheese to the Crockpot, stirring until well combined and heated through.
- Combine cooked pasta with the Alfredo sauce and shredded chicken.
- Garnish with fresh parsley and serve warm.
Notes
- Adjust garlic and Parmesan for preferred flavor intensity.
- Use fresh parsley for vibrant garnish.
- Can be made ahead and reheated smoothly.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow cooker, stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg