Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 (14.5 oz / 411g) can chicken broth
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) cream cheese, softened and cubed
  • ½ cup (60g) grated Parmesan cheese
  • ¼ cup (30g) grated Romano cheese (optional)
  • Fresh parsley, chopped (for garnish)
  • 1 lb (450g) dried fettuccine pasta

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned. This step adds flavour but can be skipped.
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Place seared chicken breasts (or uncooked) on top of the onion and garlic. Sprinkle with Italian seasoning, salt, and pepper.
  4. Pour chicken broth over the chicken.
  5. Cover and cook on High for 3-4 hours or Low for 6-8 hours, or until chicken is cooked through and easily shreds. Internal temperature should reach 165°F (74°C).
  6. Remove chicken breasts from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  7. Add heavy cream and cubed cream cheese to the slow cooker. Stir until the cream cheese is melted and the sauce is smooth and creamy.
  8. Stir in Parmesan and Romano cheeses until melted and incorporated into the sauce.
  9. While the sauce is finishing, cook fettuccine according to package directions until al dente. Drain well.
  10. Add cooked pasta to the slow cooker with the chicken Alfredo sauce. Toss to coat. Garnish with fresh parsley and serve immediately.