# Components:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables & Aromatics
02 - 3 cloves garlic, minced
03 - 1 small onion, finely chopped (optional)
04 - 1 cup frozen peas (optional)
05 - 2 cups sliced fresh mushrooms (optional)
→ Sauce & Dairy
06 - 2 cups heavy cream
07 - 1 cup low-sodium chicken broth
08 - 1 cup freshly grated Parmesan cheese
09 - 4 oz cream cheese, cubed and softened
10 - 2 tablespoons unsalted butter, cubed
→ Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 oz fettuccine or linguine, cooked according to package instructions
# Directions:
01 - Arrange the chicken breasts evenly in the slow cooker base.
02 - Scatter the minced garlic and chopped onion over the chicken.
03 - Add mushrooms and peas if using.
04 - Whisk together heavy cream, chicken broth, Parmesan, cream cheese, butter, salt, pepper, Italian herbs, and crushed red pepper flakes until mostly smooth.
05 - Pour the sauce over the chicken and vegetables, cover, and cook on high for 4 hours or low for 7 hours until chicken is tender.
06 - Remove chicken, shred or slice as preferred, then return it to the sauce and stir to combine.
07 - Taste sauce, adjust seasoning as needed, and serve hot over cooked pasta. Garnish with extra Parmesan and fresh parsley if desired.
