Place the raw chicken breasts at the bottom of your slow cooker. Sprinkle the minced garlic, Italian seasoning, salt, and pepper evenly over the meat.

Place the slices of butter on top of the seasoned chicken.

Pour the chicken broth and the heavy whipping cream over everything, ensuring the chicken is mostly submerged.

Cover the crockpot with the lid and set it to cook on High for 3 to 4 hours or on Low for 6 hours.

Once finished, remove the chicken to a plate, shred it with two forks, and return it to the slow cooker.

While the chicken is being shredded, cook the fettuccine pasta in a separate pot of boiling salted water until it is slightly under ‘al dente’ (about 2 minutes less than the package directions).

Drain the pasta.

Stir the freshly grated Parmesan cheese into the slow cooker liquid until melted and smooth.

Toss in the cooked pasta and the shredded chicken, then let it sit on the ‘warm’ setting for 10-15 minutes to allow the sauce to thicken and cling to the noodles.

Garnish with parsley and serve.