Ingredients
Scale
- 2 lbs chicken breasts
- 4 cups heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper, then cook in the crockpot with olive oil on low for 6 hours or until tender.
- Shred cooked chicken and add heavy cream, Parmesan, and minced garlic to the crockpot. Mix well and cook for another 30 minutes.
- Cook fettuccine separately until al dente. Drain and add to the crockpot, mixing to coat the pasta evenly.
- Garnish with chopped parsley and serve hot.
Notes
- Use freshly grated Parmesan for best flavor
- Cook pasta separately to prevent overcooking in the crockpot
- Adjust garlic and seasoning to your taste
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Carb
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg