Place the chicken breasts in the slow cooker.
Add the heavy cream, chicken broth, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper.
Cover and cook on low for 4-5 hours or until the chicken is tender and cooked through.
Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
Return the shredded chicken to the slow cooker and stir to combine with the sauce.
Cook the fettuccine according to package instructions until al dente, then drain.
Add the cooked pasta and butter to the slow cooker, stirring to coat the pasta in the sauce.
Serve hot, garnished with chopped fresh parsley.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you prefer a bit of spice, add a pinch of red pepper flakes. For a more robust flavor, consider adding sautéed mushrooms or spinach to the sauce. You can also use whole wheat or gluten-free pasta to suit dietary preferences.
