Ingredients
Scale
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 3 cups (720 ml) chicken broth
- 1 cup (100 g) grated Parmesan cheese
- 8 oz (227 g) fettuccine or pasta of your choice
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried basil
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and Italian seasoning. Sear in a skillet with olive oil for 2-3 minutes per side until lightly browned.
- Place seared chicken into the slow cooker. Add minced garlic, chicken broth, and Parmesan cheese. Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Remove the chicken and shred it with two forks. Return shredded chicken to the slow cooker and stir.
- Cook pasta according to package instructions. Drain and set aside.
- Add cooked pasta to the slow cooker, mixing thoroughly to absorb the sauce. Garnish with chopped parsley and extra Parmesan if desired.
Notes
- Use fresh garlic for a richer flavor.
- Add a splash of heavy cream for a creamier sauce.
- Chop fresh parsley just before serving for maximum freshness.
- Store leftovers in airtight containers like the JoyJolt Airtight Glass Food Storage Set.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Includes dairy, can be made gluten-free with gluten-free pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg
