Ingredients
The ingredients for this recipe are simple and accessible, reflecting my belief that great food doesn’t have to be complicated or expensive. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fettuccine pasta
- Fresh parsley, chopped (for garnish)
If you’re out of Parmesan, you can substitute with Pecorino Romano for a sharper flavor. For a lighter version, consider using half-and-half instead of heavy cream. And if you’re feeling adventurous, try adding a touch of nutmeg for warmth.
Instructions
Creating this dish is as easy as pie — or should I say, as easy as Alfredo?
- Place the chicken breasts in the bottom of your crockpot.
- In a separate bowl, whisk together the heavy cream, chicken broth, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Pour the cream mixture over the chicken breasts, ensuring they are well covered.
- Cover the crockpot and cook on low for 4-5 hours or until the chicken is tender and cooked through. My grandmother always said patience is key in cooking – and she was right!
- About 30 minutes before serving, cook the fettuccine according to package instructions and drain.
- Remove the chicken from the crockpot and shred it using two forks. It should fall apart easily; if not, give it a bit more time.
- Return the shredded chicken to the crockpot and add the cooked fettuccine, stirring until well coated with the sauce.
- Garnish with fresh parsley before serving, and enjoy the rich, creamy flavors with your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International