Tender chicken simmered in a rich, creamy Alfredo sauce with garlic, parmesan, and herbs.
# What You'll Need:
→ 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 ounces 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 ounces fettuccine or linguine, cooked according to package instructions
# Method:
01 - Place chicken breasts evenly at the bottom of the slow cooker.
02 - Distribute minced garlic and chopped onion over the chicken evenly.
03 - Add sliced mushrooms and frozen peas if using.
04 - In a mixing bowl, whisk together heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, pepper, Italian herbs, and red pepper flakes until smooth.
05 - Pour the sauce mixture over the chicken and vegetables, cover, and cook on high for 4 hours or low for 7 hours until chicken is tender.
06 - Remove chicken, shred or slice as preferred, then return to slow cooker and stir to incorporate into sauce.
07 - Taste and amend seasoning if necessary. Serve hot atop cooked pasta, garnished with additional Parmesan or fresh parsley if desired.
