Tender chicken simmered in a luscious creamy Alfredo sauce with garlic, Parmesan, and Italian seasonings.
# Components:
→ Meats
01 - 4 boneless, skinless chicken breasts (1.5 lbs)
→ Vegetables & Aromatics
02 - 3 cloves garlic, minced
03 - 1 small onion, finely chopped (optional)
04 - 1 cup frozen peas (optional)
05 - 2 cups sliced fresh mushrooms (optional)
→ Sauce & Dairy
06 - 2 cups heavy cream
07 - 1 cup low-sodium chicken broth
08 - 1 cup freshly grated Parmesan cheese
09 - 4 oz cream cheese, cubed and softened
10 - 2 tablespoons unsalted butter, cubed
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 oz fettuccine or linguine, cooked according to package instructions
# Method steps:
01 - Place the chicken breasts evenly in the bottom of the slow cooker.
02 - Distribute minced garlic and chopped onion over the chicken. Add mushrooms and peas if using.
03 - In a mixing bowl, whisk together heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, black pepper, Italian herbs, and red pepper flakes until mostly smooth.
04 - Pour the sauce over the chicken and vegetables in the slow cooker. Cover and cook on high for 4 hours or on low for 7 hours until the chicken is very tender.
05 - Remove the chicken, shred or slice as preferred, then return it to the sauce. Stir thoroughly to combine.
06 - Taste the mixture and adjust seasoning as needed. Serve hot over freshly cooked pasta and optionally garnish with extra Parmesan and fresh parsley.
