Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 lb fettuccine pasta
- 2 tablespoons chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot and season with salt, pepper, and Italian seasoning.
- Add minced garlic and heavy cream over the chicken.
- Cook on low for 6 hours or until the chicken is tender and easily shredded.
- Shred the chicken using two forks and stir in grated Parmesan cheese.
- Cook fettuccine pasta separately according to package instructions.
- Add cooked pasta into the crockpot and mix well to coat with the sauce.
- Garnish with chopped parsley before serving.
Notes
- Use freshly grated Parmesan for best flavor.
- You can substitute heavy cream with half-and-half for a lighter version.
- Serve with a side of steamed vegetables or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg