Tender chicken slow-cooked in creamy Alfredo sauce with garlic, parmesan, and Italian herbs for a comforting dinner.
# Components:
→ Meats
01 - 4 boneless, skinless chicken breasts (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 according to package directions
# Directions:
01 - Place chicken breasts evenly at the bottom of the slow cooker.
02 - Sprinkle minced garlic and chopped onion over the chicken.
03 - Add sliced mushrooms and frozen peas if desired.
04 - In a mixing bowl, whisk heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, pepper, Italian herbs, and red pepper flakes until smooth.
05 - Pour the sauce mixture over chicken and vegetables. Cover and cook on high for 4 hours or low for 7 hours until chicken is tender.
06 - Remove chicken, shred or slice, then return to the sauce and stir to combine.
07 - Adjust seasoning if needed. Serve hot over cooked pasta, garnished with extra Parmesan or fresh parsley if desired.
