- 2 Large chicken breasts
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 jard (16 oz. each) alfredo sauce
- ½ pound Cooked fettuccine pasta
Garnish (optional but recommended)
- ¼ cup Freshly grated parmesan cheese
- ½ tsp Italian seasoning
- Pinch of pepper
Rub Italian seasoning, salt and pepper throughly over the chicken breasts and place them in a slow cooker (that has been sprayed with oil).
Pour alfredo sauce on top of the chicken. Mix it all together.
Cover and cook on low for 2.5 hours or until the chicken is fully cooked.
Remove the chicken breasts and use a sharp knife to cut them into small cubes and put them back in the slow cooker and mix everything together gently. You can also shred the chicken, if you like.
Add the cooked pasta in the slow cooker and mix everything together.
Garnish with parmesan cheese, some pepper and Italian seasoning.
Serve immediately and enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the refrigerator for up to 2 days but it tastes best, when served fresh.