Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine pasta
- Fresh parsley, chopped, for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Pour heavy cream over the chicken and cook on low for 4-6 hours or until chicken is cooked through and tender.
- Remove chicken, shred with two forks, and return to crockpot.
- Cook fettuccine separately according to package instructions.
- Add cooked pasta and Parmesan cheese into the crockpot; stir well to coat the pasta with sauce.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Use fresh garlic for a more robust taste.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg