# What you'll need:
→ Meats
01 - 4 boneless, skinless chicken breasts (approximately 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 ounces cream cheese, cubed and softened
10 - 2 tablespoons unsalted butter, cubed
→ Seasonings
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
13 - 1 teaspoon dried Italian herbs
14 - ¼ teaspoon crushed red pepper flakes (optional)
→ Pasta (for serving)
15 - 12 ounces fettuccine or linguine, cooked according to package instructions
# Directions:
01 - Arrange chicken breasts evenly in the slow cooker vessel.
02 - Distribute minced garlic and chopped onion over the chicken; add mushrooms and peas if using.
03 - In a mixing bowl, whisk together heavy cream, chicken broth, Parmesan cheese, cream cheese, butter, salt, black pepper, dried Italian herbs, and red pepper flakes until the mixture is mostly smooth.
04 - Pour the prepared sauce evenly over the chicken and vegetables in the slow cooker.
05 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken is fully cooked and tender.
06 - Remove the chicken breasts, shred or slice as preferred, then return to the slow cooker and stir to combine with the sauce.
07 - Taste the sauce and adjust seasoning if necessary before serving.
08 - Serve the creamy chicken mixture hot over cooked fettuccine or linguine. Optionally garnish with additional Parmesan and fresh parsley.
