Description
Indulge in a creamy, restaurant-quality pasta experience without the hassle of stovetop monitoring. This reliable slow-cooker method tenderizes chicken breasts in a rich garlic butter base before finishing them in a velvety parmesan and cream sauce. It is the ultimate comfort food for busy families, requiring minimal cleanup while delivering consistently juicy results every single time.
Ingredients
2 lbs Boneless skinless chicken breasts
2 cups Heavy cream
1 cup Freshly grated parmesan cheese
4 tbsp Unsalted butter
4 cloves Garlic, minced
1 lb Fettuccine pasta
Salt and pepper to taste
Instructions
Place chicken breasts into the bottom of a clean slow cooker basin.
Add the minced garlic, butter, salt, and pepper directly over the chicken.
Cover the slow cooker and cook on low heat for 4 hours until the internal temperature reaches 165°F.
Remove the chicken from the cooker and shred using two forks.
Cook the fettuccine pasta separately according to package instructions.
Stir the heavy cream and freshly grated parmesan into the juices left in the slow cooker.
Return the shredded chicken to the sauce and stir until fully coated.
Toss the cooked fettuccine with the chicken and sauce before serving.
Notes
Ensure you grate the parmesan cheese fresh rather than using pre-grated varieties for a smoother, better-melting sauce. You can add a splash of reserved pasta water if the sauce becomes too thick. Serve immediately for best results.
- Prep Time: 10
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 2g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg