Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Liquids and Aromatics
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 2 cups heavy cream
- 4 tablespoons unsalted butter (½ stick, cut into cubes)
Pasta and Cheese
- 8 ounces dry fettuccine pasta
- ½ cup grated Parmesan cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Season: Add the chicken breasts to a 6-quart crockpot and season them evenly with Italian seasoning, kosher salt, and ground black pepper to infuse the chicken with flavorful herbs and seasoning.
- Add Liquid Ingredients and Butter: Pour in the heavy cream and low-sodium chicken broth. Scatter the cubes of unsalted butter and the minced garlic over the chicken to enrich the sauce’s flavor and creaminess.
- Cook: Cover the crockpot and cook on the high setting for 2 hours, or until the chicken reaches an internal temperature of 165°F and is fully cooked and tender.
- Remove and Slice Chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Allow them to cool slightly, then slice or chop them into bite-sized pieces.
- Stir in Cheese: Stir the grated Parmesan cheese into the crockpot until fully incorporated, creating a rich Alfredo sauce base.
- Add Pasta and Cook: Add the dry fettuccine pasta to the crockpot. Toss well to ensure all the pasta is covered by the sauce. Continue cooking on high for about 20 minutes, or until the pasta is tender and cooked through.
- Return Chicken and Heat Through: When the pasta is nearly done, add the sliced chicken back into the crockpot. Stir gently and allow everything to heat through evenly.
- Serve: Turn off the crockpot heat and let the dish cool slightly to thicken the sauce. Serve garnished with additional Parmesan cheese and chopped fresh parsley if desired.
Notes
- Make sure the chicken is cooked through to an internal temperature of 165°F for food safety.
- Using low-sodium broth helps control the salt level in the recipe.
- You can substitute fettuccine with other pasta shapes like penne or linguine if preferred.
- For a lighter version, try substituting half-and-half for the heavy cream, though sauce thickness and richness may be affected.
- Freshly grated Parmesan cheese melts better and offers superior flavor compared to pre-grated options.
- Garnishing with parsley adds freshness and color to the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
