Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 12 oz fettuccine pasta
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot. Season with garlic powder, Italian seasoning, salt, and pepper.
- Pour heavy cream over the chicken, cover, and cook on low for 6 hours.
- Shred the cooked chicken with two forks directly in the crockpot.
- Cook fettuccine pasta according to package instructions until al dente.
- Add grated Parmesan cheese into the crockpot and stir until the sauce is smooth and creamy.
- Combine the cooked pasta with the chicken Alfredo sauce. Mix well.
- Garnish with chopped fresh parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter option.
- For added flavor, include sautéed garlic or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker, stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg