Ingredients:

  • 4 kg (3 lbs) Boneless, skinless chicken breasts
  • 120 g (4 oz) Cream cheese, full-fat, cut into quarters
  • 120 ml (½ cup) Chicken stock, low sodium
  • 113 g (½ cup or 1 stick) Unsalted butter
  • 4 large cloves Garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp Onion powder
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 500 ml (2 cups) Heavy whipping cream (35% fat content)
  • 180 g (6 oz) Parmesan cheese, freshly grated
  • 2 tbsp Fresh parsley, chopped (for garnish)
  • 450 g (16 oz) Dried fettuccine pasta

Instructions:

  1. Prepare the Base: Place the chicken breasts evenly in the bottom of the slow cooker insert.
  2. Add Flavour: Sprinkle the chicken with garlic, Italian seasoning, onion powder, salt, and pepper.
  3. Dairy and Liquid: Place the pats of butter and the quartered cream cheese evenly around the chicken. Pour the chicken stock over the ingredients.
  4. Cook: Cover the slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is easily pierced with a fork and reaches an internal temperature of 165°F (74°C).
  5. Remove Chicken: Transfer the cooked chicken to a large bowl or cutting board. Keep the sauce and remaining solids in the slow cooker.
  6. Shred: Shred the chicken using two forks (or, for a quick job, use a hand mixer on low speed). Set aside.
  7. Whisk the Base: Whisk the remaining ingredients in the slow cooker until the melted butter and cream cheese chunks have fully dissolved and the base is smooth.
  8. Add Cream: Pour in the heavy whipping cream and continue whisking until thoroughly combined. Do not put the lid back on or cook this step for long; we just want to heat the cream through.
  9. Introduce Parmesan: Stir in the freshly grated Parmesan cheese until the sauce is smooth, glistening, and thickened slightly. Taste and adjust seasoning (salt/pepper).
  10. Return Chicken: Fold the shredded chicken back into the Alfredo sauce. Keep the slow cooker on the Keep Warm setting while you prepare the pasta.
  11. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until perfectly al dente (usually 8–10 minutes).
  12. Drain: Drain the pasta immediately. Do not rinse.
  13. Combine: Transfer the drained pasta directly into the slow cooker with the chicken and sauce. Toss gently but quickly until the pasta is thoroughly coated.
  14. Serve: Ladle the Crockpot Chicken Fettuccine Alfredo into warm bowls. Garnish generously with fresh parsley and an extra dusting of Parmesan.