Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (2.5g) Italian seasoning
  • 1/2 cup (120 ml) chicken broth (low sodium preferred)
  • 4 oz (113g) cream cheese, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1 cup (approximately 100g) grated Parmesan cheese (freshly grated is best!)
  • 2 cloves garlic, minced (about 1 tbsp)
  • 1/4 cup (about 30g) butter, unsalted
  • 1 lb (450g) fettuccine pasta (or your favorite pasta shape)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
  2. Place the seasoned chicken breasts in the slow cooker. Pour chicken broth over the chicken. Dot with cubed cream cheese and butter.
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds. Use two forks to shred the chicken directly in the slow cooker.
  4. Stir in the heavy cream, minced garlic, and Parmesan cheese. Mix until the sauce is smooth and creamy. Let it sit for about 15 mins until the cheese is fully melted.
  5. While the sauce is finishing, cook the fettuccine according to package directions. Drain well.
  6. Add the cooked pasta to the slow cooker and toss to coat with the Alfredo sauce.
  7. Serve immediately, garnished with fresh parsley, if desired.