Spicy Chicken Alfredo
Directions
- 1Add cubed chicken breast to slow cooker.
- 2Add cubed chicken breast to slow cooker.
- 3Add cubed chicken breast to slow cooker.
- 4Add minced garlic, spices (shown on screen), parmesean cheese, and butter.
- 5Add minced garlic, spices (shown on screen), parmesean cheese, and butter.
- 6Add minced garlic, spices (shown on screen), parmesean cheese, and butter.
- 7Slow cook based off the instructions shown on screen.
- 8Slow cook based off the instructions shown on screen.
- 9Slow cook based off the instructions shown on screen.
- 10Add red bell peppers and garlic to a sheet pan and roast at 450 until the peppers are completely softened and you can easily peel off the skin.
- 11Add red bell peppers and garlic to a sheet pan and roast at 450 until the peppers are completely softened and you can easily peel off the skin.
- 12Add red bell peppers and garlic to a sheet pan and roast at 450 until the peppers are completely softened and you can easily peel off the skin.
- 13Add your peppers, roasted garlic, cottage cheese, a bunch of parmigiano reggiano, low fat milk, and red chili flakes to a blender and blend until completely smooth.
- 14Add your peppers, roasted garlic, cottage cheese, a bunch of parmigiano reggiano, low fat milk, and red chili flakes to a blender and blend until completely smooth.
- 15Add your peppers, roasted garlic, cottage cheese, a bunch of parmigiano reggiano, low fat milk, and red chili flakes to a blender and blend until completely smooth.
- 16Once your chicken is done, shred it up with a fork.
- 17Once your chicken is done, shred it up with a fork.
- 18Once your chicken is done, shred it up with a fork.
- 19Add in some half cooked pasta and about one cup of reserved pasta water.
- 20Add in some half cooked pasta and about one cup of reserved pasta water.
- 21Add in some half cooked pasta and about one cup of reserved pasta water.
- 22Pour over your sauce and give it a mix.
- 23Pour over your sauce and give it a mix.
- 24Pour over your sauce and give it a mix.
- 25Cover and let that cook for 15 to 20 minutes.
- 26Cover and let that cook for 15 to 20 minutes.
- 27Cover and let that cook for 15 to 20 minutes.
- 28Top it off with some parsley.
- 29Top it off with some parsley.
- 30Top it off with some parsley.
Ingredients
- 32 oz diced chicken breast
- 32 oz diced chicken breast
- 32 oz diced chicken breast
- 30 g parmigiano reggiano
- 30 g parmigiano reggiano
- 30 g parmigiano reggiano
- 2 Tbsp minced garlic
- 2 Tbsp minced garlic
- 2 Tbsp minced garlic
- 1 Tbsp salt
- 1 Tbsp salt
- 1 Tbsp salt
- 2 tsp crushed red pepper
- 2 tsp crushed red pepper
- 2 tsp crushed red pepper
- 2 tsp garlic powder
- 2 tsp garlic powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp onion powder
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 0.5 tsp cayenne
- 0.5 tsp cayenne
- 0.5 tsp cayenne
- 120 ml chicken bone broth
- 120 ml chicken bone broth
- 120 ml chicken bone broth
- 30 g butter
- 30 g butter
- 30 g butter
- 5 red bell peppers
- 5 red bell peppers
- 5 red bell peppers
- 10 garlic cloves
- 10 garlic cloves
- 10 garlic cloves
- 800 g 2% blended cottage cheese
- 800 g 2% blended cottage cheese
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g 1/3 fat cream cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 120 g parmigiano reggiano
- 120 g parmigiano reggiano
- 240 ml milk
- 240 ml milk
- 240 ml milk
- 5 roasted red peppers
- 5 roasted red peppers
- 5 roasted red peppers
- 10 roasted garlic
- 10 roasted garlic
- 10 roasted garlic
- 1 salt
- 1 salt
- 1 salt
- 1 pepper
- 1 pepper
- 1 pepper
- 1 red chili flakes
- 1 red chili flakes
- 1 red chili flakes
- 672 g pasta
- 672 g pasta
- 672 g pasta
- 1 cup pasta water
- 1 cup pasta water
- 1 cup pasta water
- 1 parsley
- 1 parsley
- 1 parsley
Equipment
slow cookerblendersheet panfork
Tips
- Store frozen for months and reheat in less than 5 minutes.
- Makes 10 servings.
- New slow cooker recipes coming every week.
- Super simple to make