Tender chicken in creamy Alfredo sauce with garlic, parmesan, and Italian herbs, slow-cooked for depth.
# 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 tbsp unsalted butter, cubed
→ Seasonings
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tsp dried Italian herbs
14 - ¼ tsp crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 oz fettuccine or linguine, cooked
# Directions:
01 - Place chicken breasts in the slow cooker’s base in a single layer.
02 - Evenly distribute minced garlic and chopped onion on top of the chicken, then add mushrooms and peas if using.
03 - Whisk together heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, pepper, Italian herbs, and red pepper flakes in a mixing bowl until mostly smooth.
04 - Pour the sauce over chicken and vegetables. Cover and cook on high for 4 hours or low for 7 hours until chicken is tender.
05 - Remove chicken, shred or slice, then return to sauce and stir. Adjust seasoning if needed. Serve over cooked pasta with optional extra Parmesan or parsley garnish.
