Garlic Parmesan Chicken Pasta (Slow Cooker).
4 boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
12 oz fettuccine pasta
Fresh parsley for garnish
Directions:
In a slow cooker, place the chicken breasts at the bottom.
In a mixing bowl, combine chicken broth, heavy cream, minced garlic, dried basil, dried oregano, salt, and black pepper. Pour this mixture over the chicken.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and tender.
Remove the cooked chicken from the slow cooker and shred it with two forks.
Return the shredded chicken to the slow cooker and add grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
Cook the fettuccine pasta according to the package instructions until al dente. Drain and add the cooked pasta to the slow cooker.
Gently stir everything together until the pasta is well coated with the creamy sauce.
Serve the Crockpot Garlic Parmesan Chicken Pasta garnished with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 6-7 hours (slow cooker) or 3-4 hours (high) | Total Time: 7 hours 15 minutes (slow cooker) or 4 hours 15 minutes (high)