# Spicy Chicken Alfredo

A high-protein, meal-prep recipe for spicy chicken alfredo that makes 10 servings and can be stored frozen for months.

- Servings: 10 servings
- Total time: 59 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 32 oz diced chicken breast
- 30 g parmigiano reggiano
- 2 Tbsp minced garlic
- 1 Tbsp salt
- 2 tsp crushed red pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 0.5 tsp cayenne
- 120 ml chicken bone broth
- 30 g butter
- 5 red bell peppers
- 10 cloves garlic
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- 240 ml roasted red peppers
- 10 cloves roasted garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red chili flakes
- 672 g pasta
- 1 cup pasta water
- 1 handful parsley

## Instructions

1. Add cubed chicken breast to a slow cooker, minced garlic, spices, parmesan cheese, and butter. Slow cook based off the instructions shown on screen.
2. Roast red bell peppers and garlic at 450 until peppers are completely softened and you can easily peel off the skin.
3. Add roasted peppers, garlic, cottage cheese, parmesan, milk, and red chili flakes to a blender and blend until completely smooth.
4. Shred cooked chicken with a fork.
5. Add half cooked pasta and about one cup of reserved pasta water to the slow cooker.
6. Pour the sauce over the chicken and pasta. Cover and let it cook for 15 to 20 minutes.
7. Top with parsley.

## Equipment

- slow cooker
- blender
- sheet pan
- food scale

## Source

- Original video: https://www.tiktok.com/t/ZT2NF1PJS/
- Recipe page: https://www.cliprecipe.com/recipe/8d005968-10a4-4e88-aa32-fb6a5bca743d
- Extracted: 2025-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt