Season the chicken with ½ teaspoon salt, garlic powder, onion powder, Italian seasoning, and ground pepper.
1½ pounds boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ¼ teaspoon ground black pepper
Heat the oil in a large skillet set over medium-high heat.
1 tablespoon olive oil
Once heated, sauté the chicken breasts until browned but not cooked through, about 2 minutes per side.
Place the chicken breasts into the slow cooker.
Add in the heavy cream and butter, and sprinkle in the remaining ½ teaspoon salt.
2 cups heavy cream, 4 tablespoons unsalted butter
Cover and cook for 2-4 hours on high or 4-6 hours on low.
While the chicken is cooking, cook the pasta to al dente according to package directions. Reserve at least 1½ cups of the pasta water.
16 ounces dry penne pasta
Remove the chicken from the slow cooker to slice or shred.
If the heavy cream appears bit clumpy and separated, use a whisk to stir it up well in the slow cooker.
Stir in the grated Parmesan and minced garlic.
½ cup freshly grated Parmesan cheese, 2 cloves garlic
Add the pasta and chicken to the slow cooker and give everything a stir.
If more liquid is needed, stir in the pasta water, little by little. Season the chicken alfredo with salt and pepper to taste.