Combine diced chicken breast, fresh parmigiano reggiano, lemon juice, garlic puree, seasoning blend, and water in a slow cooker. Mix until completely combined.
Evenly distribute two tablespoons of butter over the top of the mixture and cook according to the instructions provided.
Once cooked, shred the chicken apart easily. Add in half cooked pasta and pour over the blended alfredo sauce. Mix until completely combined.
Let it cook for another 15 to 20 minutes until the sauce thickens and the noodles are fully cooked through.
Serve and enjoy!
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