Crockpot Garlic Parmesan Chicken Pasta

Ingredients:

• 1.5 to 2 pounds boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 4 cups chicken broth
• 1 cup milk
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 pound fettuccine pasta, uncooked
• 1/2 cup unsalted butter, cut into cubes
• Fresh parsley, chopped, for garnish

Instructions:

1. Season and Brown Chicken:
   • Season chicken breasts with salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, and dried thyme. Brown the seasoned chicken on both sides in a skillet over medium-high heat for 2-3 minutes per side. This step is optional but adds flavor.
2. Prepare Crockpot:
   • Place the browned chicken breasts in the slow cooker.
3. Add Ingredients:
   • Add chicken broth, milk, minced garlic, Parmesan cheese, and mozzarella cheese to the slow cooker. Stir to combine.
4. Cook:
   • Cover and cook on low for 4-6 hours or until the chicken is cooked through and shreds easily with a fork.
5. Shred Chicken:
   • Remove the chicken from the slow cooker and shred it using two forks.
6. Cook Pasta:
   • Add the uncooked fettuccine pasta to the slow cooker. Stir to submerge the pasta in the liquid. Place the shredded chicken back into the slow cooker.
7. Add Butter:
   • Add the cubes of unsalted butter to the slow cooker. Stir to combine.
8. Cover and Cook Again:
   • Cover and cook on low for an additional 30-45 minutes or until the pasta is tender and has absorbed the flavors.
9. Garnish and Serve:
   • Stir the pasta, and if needed, adjust the seasoning. Garnish with chopped fresh parsley.
10. Serve Warm:
    • Serve the Crockpot Garlic Parmesan Chicken Pasta warm. Optionally, sprinkle extra Parmesan cheese on top before serving.