Ingredients
Boneless chicken breasts, 2 lb (900g), cut into bite-sized pieces
Unsalted butter, 1/2 cup (113g)
Garlic cloves, 4-6, minced
Heavy cream, 1 1/2 cups (360ml)
Whole milk, 1/2 cup (120ml)
Parmesan cheese, 1 1/2 cups, freshly grated
Onion powder, 1 tsp
Salt, 1 tsp
Black pepper, 1/2 tsp, freshly ground
Italian seasoning, 1 tsp
Dried fettuccine pasta, 8 oz (225g), broken in half
Instructions
Add butter, minced garlic, and onion powder to the crockpot. Cook on low for 30 minutes until fragrant.
Stir in bite-sized chicken pieces, salt, pepper, and Italian seasoning.
Cover and cook on low for 3-4 hours, until chicken is tender and golden.
Add heavy cream and whole milk to the crockpot. Stir until well combined.
Add broken fettuccine pasta to the mixture. Cover and cook for 1-1.5 additional hours, allowing pasta to absorb moisture.
Adjust seasoning as needed before serving. Top with extra parmesan if desired.
Notes
Use skinless chicken breasts for cleaner, leaner flavor.
For a non-dairy option, substitute heavy cream with cashew milk and use dairy-free parmesan.
Freshly grated parmesan melts better than pre-grated varieties.
Pasta hydrates directly in the crockpot – no pre-boiling required.
Adjust salt after adding parmesan cheese, as salted cheese may vary.
- Prep Time: 10
- Cook Time: 210
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 180mg