Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts
- 2 cups Heavy cream
- 1 ½ cups Chicken broth
- 1 (8 oz) block Cream cheese, cubed
- 1 cup Parmesan cheese, grated
- 4 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon Salt (to taste)
- ½ teaspoon Black pepper
- 1 lb Fettuccine pasta (cooked separately)
- 2 tablespoons Fresh parsley, chopped
Instructions
- Prepare the crock pot: Spray the inside with non-stick cooking spray.
- Layer ingredients: Place chicken breasts in the crock pot. Add cream cheese cubes, heavy cream, chicken broth, garlic, Italian seasoning, salt, and pepper.
- Cook: Cover and cook on low for 240–300 minutes or high for 120–180 minutes, until chicken is fully cooked and tender.
- Shred chicken: Remove chicken breasts, shred with two forks, then return to the sauce. Stir in Parmesan cheese until melted and creamy.
- Cook pasta: About 20 minutes before serving, cook fettuccine pasta according to package directions. Drain well.
- Combine: Add cooked pasta into the crock pot and toss with chicken and sauce until fully coated.
- Serve: Garnish with fresh parsley and extra Parmesan if desired.
Notes
For richer flavor, consider adding sautéed mushrooms or spinach to the sauce. Adjust seasoning to your liking.
- Prep Time: 10 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 150mg
Keywords: Crock Pot, Chicken Alfredo, Slow Cooker Recipes, Italian, Comfort Food