Tender chicken with creamy Alfredo sauce, garlic, parmesan, and herbs slow-cooked for flavor and ease.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (approximately 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 (basil, oregano, thyme blend)
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 ounces fettuccine or linguine, cooked according to package instructions
# How-To:
01 - Place chicken breasts evenly in the bottom of the slow cooker.
02 - Sprinkle minced garlic and chopped onion over the chicken evenly.
03 - Distribute sliced mushrooms and peas atop the aromatics, if using.
04 - In a mixing bowl, whisk together heavy cream, chicken broth, Parmesan cheese, cream cheese, butter, salt, black pepper, Italian herbs, and red pepper flakes until mostly smooth.
05 - Pour the prepared sauce mixture over the chicken and vegetables in the slow cooker. Cover and cook on high for 4 hours or on low for 7 hours until chicken is tender.
06 - Remove the chicken breasts, shred or slice as preferred, then return them to the sauce and stir to combine thoroughly.
07 - Taste the sauce and adjust salt or pepper as needed.
08 - Serve hot over cooked pasta, garnished with extra Parmesan cheese and fresh parsley if desired.
