Slow Cooker Chicken Fettuccine Alfredo
Ingredients
1½ Pounds chicken breasts, boneless and skinless
1 Teaspoon kosher salt
1 Teaspoon black pepper
½ Teaspoon garlic powder
½ Teaspoon Italian seasoning
1 Cup chicken broth
8 Tablespoons salted butter
¼ Cup all purpose flour
2 Cloves garlic, finely minced
1½ Cups heavy cream
1 Cup whole milk
1½ Cups Parmesan cheese, freshly grated
1 Pound fettuccine
fresh parsley, chopped, for garnish
Directions
Add the chicken, ½ teaspoon salt, ½ teaspoon pepper, garlic powder, Italian seasoning, and chicken broth to your slow cooker.
Cover with the lid and cook on high for 4 hours or on low for 8 hours.
Once the chicken is cooked, remove it from the slow cooker and shred it using 2 forks.
Reserve a cup of broth from the slow cooker and discard the rest. Add shredded chicken back to the slow cooker. Turn it down to the warm setting and cover.
Cook the fettuccine according to package directions. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour until there are no lumps.
Add the garlic, remaining ½ teaspoon salt and ½ teaspoon black pepper. Whisk to combine. Slowly pour in the heavy cream and milk, whisking until the sauce is thick and bubbly, about 5 or 6 minutes.
Turn off the heat and add the freshly grated Parmesan cheese. Stir to combine until the sauce is rich and creamy.
Add the drained pasta to the slow cooker with shredded chicken, and then pour the Alfredo sauce on top. Toss to combine.
Top fettuccine Alfredo with fresh chopped parsley if desired, and serve immediately.
