Ingredients

  • 1 cup chicken broth
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. dried leaf oregano
  • 1/4 tsp. red pepper flakes
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 lbs. boneless skinless chicken breasts
  • 1 small white onion diced
  • 1 lb. fettuccine noodles cooked according to package directions
  • 2 cups heavy cream
  • 3/4 cup parmesan cheese divided

Instructions

  1. Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.
  2. Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
  3. Sprinkle the onions over the chicken and broth.
  4. Cover and cook on low for 6 hours without opening the lid during the cooking time.
  5. After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.
  6. Add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.
  7. Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.

Recipe and image sourced here.