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a measuring cup of grated Parmesan
One teaspoon of Italian seasoning
Twelve ounces of pasta.
Chopped fresh parsley (for garnishing)
What to do
First, rub some salt and pepper onto the chicken breasts. In a pan set over medium-high heat, add the olive oil and sear the chicken for two or three minutes on each side, or until it becomes a golden brown color. Before placing in the slow cooker, add the chicken.
2. Melt the butter in the same pan and stir in the minced garlic. After around 1 minute of cooking, the aroma should begin to waft through the kitchen. Simmer, whisking frequently, after adding the heavy cream.
Third, add the Italian spice and Parmesan cheese; stir until combined and sauce has thickened, approximately 5 minutes.
4 After the chicken has been slow-cooked, pour the garlic butter cream sauce over it. To make sure the chicken is cooked through and tender, cover and simmer on low for around four to five hours.
Prepare the pasta as directed on the box, about 20 minutes before to the chicken's completion of cooking. Rinse and reserve.
Sixth, after the chicken has cooked for six hours, take it out of the slow cooker and shred it with two forks. Stir the shredded chicken and sauce back into the slow cooker.
In a slow cooker, combine the cooked spaghetti with the sauce and chicken. Toss to coat. The flavors will combine better if you give it a few minutes to settle.
To finish, spoon the Alfredo sauce over the pasta and top with the garlic butter chicken. Top with some fresh chopped parsley.
Tips and Variations
Swap out the heavy cream with half-and-half or whole milk for a lighter alternative. Toss in some sun-dried tomatoes or spinach at the end of the cooking time if your family loves vegetables. Childish food preferences? Try using chicken thighs instead of breasts or even turkey for a more juicy end product. If you prefer a gluten-free or whole wheat spaghetti, feel free to use them instead. Before serving, top with red pepper flakes for a little fire.
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