Rich chicken simmered in creamy Alfredo sauce with garlic, Parmesan, and Italian herbs for easy weeknight meals.
# Ingredients:
→ 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 tbsp unsalted butter, cubed
→ Seasonings
11 - 1 tsp salt
12 - ½ tsp black pepper
13 - 1 tsp dried Italian herbs (basil, oregano, thyme blend)
14 - ¼ tsp crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 oz fettuccine or linguine, cooked according to package instructions
# Directions:
01 - Place chicken breasts evenly in the base of the slow cooker.
02 - Sprinkle minced garlic and chopped onion over the chicken evenly.
03 - Add mushrooms and peas atop the chicken if using.
04 - In a bowl, whisk together heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, black pepper, Italian herbs, and crushed red pepper flakes until mostly smooth.
05 - Carefully pour the prepared sauce mixture over chicken and vegetables in the slow cooker.
06 - Cover the slow cooker. Cook on high for 4 hours or on low for 7 hours, until chicken is fully cooked and tender.
07 - Remove chicken from slow cooker, shred or slice as preferred, then return to the sauce. Stir gently to combine.
08 - Taste the sauce and adjust seasoning with salt or pepper if needed.
09 - Serve the creamy chicken mixture hot over cooked pasta. Garnish with additional Parmesan cheese and fresh parsley if desired.
