Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 8 ounces cream cheese, softened
  • ½ cup milk
  • 1 cup grated Parmesan cheese, divided
  • 1 pound fettuccine pasta
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Combine Italian seasoning, garlic powder, salt, and pepper. Sprinkle evenly over the chicken breasts.
  2. Place chicken breasts in the slow cooker. In a bowl, combine cream of chicken soup, softened cream cheese, milk, and ½ cup Parmesan cheese. Mix well and pour over the chicken.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds.
  4. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
  5. While the chicken is cooking or just before serving, cook fettuccine according to package directions. Drain well.
  6. Add the cooked fettuccine to the slow cooker with the chicken and sauce. Toss to coat. Sprinkle with remaining ½ cup Parmesan cheese and fresh parsley. Serve immediately.