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Put 2 ½ cups of Alfredo sauce, minced garlic, and black pepper into the crockpot and stir to combine. Add the chicken breasts.
Cover and cook on high for 3-4 hours or until the chicken is fully cooked.
Use two forks to shred the chicken. Or remove it from the crock pot and cut it into pieces before returning it to the sauce.
Add 2 cups of Alfredo sauce and the refrigerated three-cheese tortellini. Cover and cook on high for 15 minutes until the pasta is tender and heated through.
Garnish with shredded parmesan, chopped parsley, and a sprinkle of black pepper, if desired.