Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 oz fettuccine, cooked al dente
- Fresh basil, for garnish
Instructions
- Place chicken breasts, mushrooms, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper in the crockpot.
- Cook on LOW for 3–4 hours or HIGH for 2–3 hours, until chicken reaches 165°F.
- Shred chicken with two forks and stir in heavy cream, chicken broth, and Parmesan cheese.
- Cook on LOW for 15–20 minutes more until sauce thickens slightly.
- Toss with cooked fettuccine and garnish with fresh basil before serving.
Notes
- For extra richness, add 2 tbsp butter with the cream.
- Use full-fat Parmesan for best melting results—pre-grated cheese may not melt smoothly.
- Don’t overcook the pasta; cook it separately and add just before serving to prevent sogginess.
- For a lighter version, substitute half-and-half for heavy cream and low-sodium broth.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Method: Crockpot
- Cuisine: Italian-American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 580 Kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg
