Description
A rich and velvety chicken alfredo made entirely in the slow cooker for maximum tenderness and ease. Perfect for busy weeknights.
Ingredients
Scale
- 2 lbs chicken breasts
- 1/2 cup unsalted butter, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 1 lb fettuccine pasta
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt and pepper.
- Top chicken with minced garlic and sliced butter.
- Cover and cook on LOW for 6 to 8 hours until chicken is cooked through.
- Remove chicken to a plate and shred using two forks.
- Stir heavy cream and Parmesan cheese into the cooking liquids remaining in the pot.
- Boil fettuccine pasta in a separate pot according to package directions.
- Fold the shredded chicken and cooked pasta into the cream sauce until well coated.
- Garnish with fresh parsley and extra cheese before serving.