1. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
2. Place the chicken breasts in the crockpot. Season with Italian seasoning, salt, and pepper to taste.
3. Add the sautéed garlic, chicken broth, and heavy cream to the crockpot. Stir to combine.
4. Cover and cook on low for 4-5 hours or until the chicken is tender and easily shreddable.
5. Remove the chicken from the crockpot and shred it using two forks.
6. Add the uncooked fettuccine pasta to the crockpot and submerge it in the liquid. Return the shredded chicken to the crockpot.
7. Cook on high for an additional 30-40 minutes, stirring occasionally, until the pasta is al dente.
8. Stir in the Parmesan cheese until melted and the sauce is creamy.
9. Garnish with fresh parsley if desired and serve warm.

There’s something incredibly satisfying about opening the crockpot to a ready meal, especially one that fills your home with such an inviting aroma. It reminds me of my dad’s storytelling sessions in our tiny kitchen, where each dish was a testament to love and patience.