Ingredients:

  • 2 pounds (900g) boneless, skinless chicken breasts
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1/2 teaspoon (2.5g) salt
  • 1/4 teaspoon (1.25g) black pepper
  • 1 (10.75 ounce) (305g) can condensed cream of chicken soup
  • 1/2 cup (120ml) chicken broth
  • 8 ounces (225g) cream cheese, cut into cubes
  • 1 cup (100g) grated Parmesan cheese
  • 1/2 cup (120ml) heavy cream
  • 1 pound (450g) fettuccine pasta, cooked according to package directions
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Place chicken breasts in the slow cooker. Season with garlic powder, onion powder, salt, and pepper.
  2. In a bowl, combine condensed cream of chicken soup and chicken broth. Pour over the chicken.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in cream cheese and Parmesan cheese until melted and smooth. Then, stir in the heavy cream.
  6. Cook the fettuccine according to package directions. Drain well. Add the cooked pasta to the slow cooker and toss to coat with the sauce.
  7. Garnish with fresh parsley, if desired, and serve immediately.