Directions
- 1Add diced chicken breast, parmigiano reggiano, lemon juice, garlic puree, garlic powder, onion powder, salt, black pepper, kinder roasted garlic brown butter seasoning (optional), and crushed red pepper to the slow cooker.
- 2Mix until completely combined.
- 3Evenly distribute two tablespoons of butter over the top and cook on high for 2–3 hours or low for 5–6 hours.
- 4Shred the chicken apart.
- 5Add in half-cooked pasta.
- 6Pour over the blended Alfredo sauce (800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g parmigiano reggiano, 240ml milk, salt & pepper to taste).
- 7Mix until completely combined.
- 8Cook for another 15-20 minutes until the sauce has thickened and the noodles are completely cooked through.
Ingredients
- 32 oz chicken breast
- 30 g parmigiano reggiano
- 1 lemon
- 2 tablespoons garlic puree
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 2 tsp kinder roasted garlic brown butter seasoning
- 1 dash crushed red pepper
- 0.5 cup water
- 30 g butter
- 672 g pasta
- 0.5 cup pasta water
- 800 g blended cottage cheese
- 120 g cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- 1 salt
- 1 pepper
Equipment
slow cookerforksmeasuring cupsblender
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