Description
A comforting, hassle-free dish combining creamy garlic Alfredo with tender chicken and fettuccine, perfect for busy weeknights or entertaining guests.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Place the boneless, skinless chicken breasts in your crockpot.
- Combine the heavy cream, minced garlic, salt, black pepper, and Italian seasoning in a bowl. Mix well and pour this over the chicken.
- Cover the crockpot and cook on low for 5-6 hours, or until the chicken is cooked through and tender.
- Take the chicken out and shred it with two forks, making sure to keep it moist.
- Return the shredded chicken back to the crockpot. Add uncooked fettuccine pasta and stir everything together.
- Change the setting to high and cook for another 30-45 minutes, until the fettuccine is tender and fully cooked.
- Stir in the grated Parmesan cheese until it melts into a luscious, creamy sauce.
- Serve hot, garnished with fresh parsley for a pop of color and flavor.
Notes
For best flavor, use fresh garlic. Consider adding vegetables like broccoli or spinach in the last 30 minutes for extra nutrition. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.