Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 12 oz fettuccine or pasta of choice
- Fresh 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 high for 3 hours until chicken is tender.
- Shred chicken with two forks and stir in Parmesan cheese.
- Cook pasta separately according to package instructions.
- Serve chicken mixture over cooked pasta, garnished with fresh parsley.
Notes
- Use fresh Parmesan for best flavor.
- Adjust cream quantity for desired sauce consistency.
- Can add sautéed mushrooms or spinach for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours on low
- Method: Slow Cook, Combine, Shred, Serve
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg