Slow Cooker Chicken Alfredo

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1½ cup heavy cream
• 4 oz cream cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup Parmesan cheese, grated
• 12 oz fettuccine pasta
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Place chicken breasts in the bottom of your slow cooker.
2. In a bowl, whisk together heavy cream, cream cheese, garlic powder, Italian seasoning, salt, and pepper until smooth. Pour over the chicken.
3. Cover and cook on low for 3-4 hours or on high for 2-3 hours, until chicken is cooked through and shreds easily.
4. Remove chicken from the slow cooker and shred it using two forks. Stir the shredded chicken back into the sauce.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy.
6. Cook fettuccine pasta according to package directions, then drain.
7. Serve the chicken alfredo sauce over the hot fettuccine, garnished with fresh parsley if desired.