Ingredients
Method
- Place the chicken breasts in an even layer in the bottom of a 6-quart slow cooker. Season with salt, pepper, garlic powder, onion powder, and Italian seasoning, turning the chicken to coat all sides.
- Pour the chicken broth and heavy cream over the chicken. Add the cubed cream cheese, minced garlic, and butter on top. Place the lid on and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked through and very tender.
- Remove the chicken and shred it using two forks, then return it to the slow cooker. Add the grated Parmesan cheese and stir everything together until the cheese is fully melted and the sauce is smooth and creamy.
- Add the broken fettuccine to the slow cooker, pressing the noodles down into the sauce to submerge them as much as possible. Place the lid back on and cook on HIGH for 20 to 30 minutes, stirring once halfway through, until the pasta is tender and cooked through.
- Taste the dish and adjust salt and pepper as needed. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or chicken broth and stir over low heat or microwave in 30-second intervals until warmed through.
Lighter option: Swap the heavy cream for half-and-half and use reduced-fat cream cheese to make this dish a bit lighter while still keeping that creamy, satisfying Alfredo flavor. It's a simple swap that makes the meal more nutritious without losing what makes it so delicious.
Sodium tip: Always use low-sodium chicken broth in this recipe and taste the dish before adding any additional salt at the end. Parmesan cheese and cream cheese both contain sodium, so it's easy to oversalt if you're not careful — start conservative and season up gradually.