Spicy Chicken Alfredo
Serves 10
Directions
- 1Add cubed chicken breast, minced garlic, spices, parmesan cheese, and butter to a slow cooker.
- 2Slow cook on High for 2-3 hours or Low for 5-6 hours.
- 3Roast red bell peppers and garlic drizzled with oil at 450F until peppers are softened and skins peel easily.
- 4Blend roasted peppers, roasted garlic, cottage cheese, parmigiano reggiano, milk, and red chili flakes until smooth.
- 5Shred cooked chicken with a fork, add half-cooked pasta, reserved pasta water, and the blended sauce.
- 6Cover and cook for 15 to 20 minutes.
- 7Garnish with chopped parsley before serving.
Ingredients
- 32 oz chicken breast
- 2 tbsp minced garlic
- 1 tbsp salt
- 2 tsp crushed red pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne
- 30 g parmigiano reggiano
- 30 g butter
- 120 ml chicken bone broth
- 5 whole red bell pepper
- 10 clove garlic
- 1 tsp oil
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- salt (optional)
- pepper (optional)
- red chili flakes (optional)
- 672 g pasta
- 1 cup pasta water
- parsley, chopped (optional)
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