Ingredients:

  • 2 lbs Boneless, Skinless Chicken Breasts (Trimmed)
  • 1 cup Chicken Broth (low sodium)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Italian Herbs (or mixed herbs)
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  • 8 oz block Full Fat Cream Cheese (cubed, room temperature)
  • 4 tablespoons Unsalted Butter
  • 3 cloves Fresh Garlic (Minced)
  • 1 1/2 cups Heavy Cream (Double Cream, cold)
  • 1 1/2 cups (packed) Freshly Grated Parmesan Cheese
  • 2 tablespoons Fresh Parsley (Chopped, for garnish)
  • 1 lb Prepared Pasta (Fettuccine or Penne, cooked separately)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts completely dry. Season all sides evenly with the salt, pepper, garlic powder, onion powder, and Italian herbs.
  2. Load the Cooker: Place the seasoned chicken breasts directly into the slow cooker. Pour the chicken broth around the chicken.
  3. Add the Cream Cheese: Scatter the cubes of room-temperature cream cheese around the chicken pieces.
  4. Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The chicken is done when it is fork-tender.
  5. Shred the Chicken: Remove the cooked chicken breasts to a clean plate. Use two forks to shred the chicken finely. Leave the creamy cooking liquid and melted cream cheese in the slow cooker.
  6. Sauté Garlic: In a small pan, melt the butter over medium heat. Add the minced fresh garlic and sauté for 30–60 seconds until fragrant. Add this garlic butter mixture to the liquid in the slow cooker.
  7. Whisk the Base: Whisk the liquid vigorously until the melted cream cheese and garlic butter are fully emulsified and the sauce base is smooth.
  8. Introduce the Cream: Pour in the cold heavy cream. Whisk thoroughly until fully combined.
  9. Stir in Parmesan: Gradually stir in the freshly grated Parmesan cheese until melted and smooth. The sauce should thicken slightly. Taste and adjust seasoning (salt and pepper).
  10. Return Chicken: Stir the shredded chicken back into the Alfredo sauce until evenly coated and heated through.
  11. Cook Pasta: While the chicken is resting, cook the fettuccine or penne according to the package directions until al dente. Drain well.
  12. Combine and Garnish: Mix the sauce and chicken mixture with the drained pasta, or serve the sauce over the pasta. Garnish generously with fresh parsley before serving.