Tender chicken cooked in creamy Alfredo sauce with garlic, parmesan, and Italian herbs, perfect for busy nights.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 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 as per package instructions
# Directions:
01 - Place chicken breasts evenly in the bottom of the slow cooker.
02 - Scatter minced garlic and chopped onion, if using, over the chicken.
03 - Include sliced mushrooms and peas, if desired, distributing them over the chicken.
04 - 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.
05 - Pour the sauce mixture over the chicken and vegetables, cover the slow cooker, and cook on high for 4 hours or on low for 7 hours until chicken is tender.
06 - Remove the chicken, shred or slice as preferred, then return it to the sauce and stir to combine.
07 - Taste the sauce and adjust seasoning as needed.
08 - Serve the creamy chicken mixture hot over cooked pasta, garnishing with extra Parmesan and fresh parsley if desired.
