Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 16 oz fettuccine pasta
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a skillet, heat olive oil over medium heat and cook chicken breasts until browned. Transfer to crockpot.
- Add heavy cream, garlic, Italian seasoning, salt, and pepper to the crockpot with the chicken.
- Cook on low for 4-6 hours until chicken is tender.
- Cook fettuccine separately according to package instructions until al dente.
- Shred cooked chicken, add to the pasta, and stir to combine with sauce. Garnish with Parmesan and parsley before serving.
Notes
- Adjust seasoning to taste and add red pepper flakes for a spicy kick.
- Use fresh Parmesan for the best flavor.
- Serve with garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker, Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg