Garlic Butter Chicken Alfredo

Serves 10
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Directions

  1. 1Add diced chicken breast to the slow cooker.
  2. 2Add diced chicken breast to the slow cooker.
  3. 3Add diced chicken breast to the slow cooker.
  4. 4Add fresh Parmigiano Reggiano to the slow cooker.
  5. 5Add fresh Parmigiano Reggiano to the slow cooker.
  6. 6Add fresh Parmigiano Reggiano to the slow cooker.
  7. 7Squeeze the juice of one lemon into the slow cooker.
  8. 8Squeeze the juice of one lemon into the slow cooker.
  9. 9Squeeze the juice of one lemon into the slow cooker.
  10. 10Add garlic purée to the slow cooker.
  11. 11Add garlic purée to the slow cooker.
  12. 12Add garlic purée to the slow cooker.
  13. 13Add the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder garlic brown butter seasoning, and crushed red pepper) to the slow cooker.
  14. 14Add the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder garlic brown butter seasoning, and crushed red pepper) to the slow cooker.
  15. 15Add the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder garlic brown butter seasoning, and crushed red pepper) to the slow cooker.
  16. 16Pour 1/2 cup of water into the slow cooker.
  17. 17Pour 1/2 cup of water into the slow cooker.
  18. 18Pour 1/2 cup of water into the slow cooker.
  19. 19Mix all ingredients in the slow cooker until completely combined.
  20. 20Mix all ingredients in the slow cooker until completely combined.
  21. 21Mix all ingredients in the slow cooker until completely combined.
  22. 22Evenly distribute 2 tablespoons of butter over the top of the chicken mixture.
  23. 23Evenly distribute 2 tablespoons of butter over the top of the chicken mixture.
  24. 24Evenly distribute 2 tablespoons of butter over the top of the chicken mixture.
  25. 25Cook on high for 2-3 hours or on low for 3-4 hours.
  26. 26Cook on high for 2-3 hours or on low for 3-4 hours.
  27. 27Cook on high for 2-3 hours or on low for 3-4 hours.
  28. 28Once cooked, shred the chicken apart using two forks.
  29. 29Once cooked, shred the chicken apart using two forks.
  30. 30Once cooked, shred the chicken apart using two forks.
  31. 31Add 672g of pasta, cooked to 50%, and approximately 1/2 cup of pasta water to the slow cooker.
  32. 32Add 672g of pasta, cooked to 50%, and approximately 1/2 cup of pasta water to the slow cooker.
  33. 33Add 672g of pasta, cooked to 50%, and approximately 1/2 cup of pasta water to the slow cooker.
  34. 34Pour the blended Alfredo sauce (800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g Parmigiano Reggiano, 240ml milk, salt and pepper to taste) over the pasta.
  35. 35Pour the blended Alfredo sauce (800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g Parmigiano Reggiano, 240ml milk, salt and pepper to taste) over the pasta.
  36. 36Pour the blended Alfredo sauce (800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g Parmigiano Reggiano, 240ml milk, salt and pepper to taste) over the pasta.
  37. 37Mix until completely combined.
  38. 38Mix until completely combined.
  39. 39Mix until completely combined.
  40. 40Let it cook for another 15-20 minutes until the sauce has thickened and the noodles are completely cooked through.
  41. 41Let it cook for another 15-20 minutes until the sauce has thickened and the noodles are completely cooked through.
  42. 42Let it cook for another 15-20 minutes until the sauce has thickened and the noodles are completely cooked through.
  43. 43Serve and enjoy.
  44. 44Serve and enjoy.
  45. 45Serve and enjoy.

Ingredients

  • 32 oz chicken breast
  • 32 oz chicken breast
  • 32 oz chicken breast
  • 30 g Parmigiano Reggiano
  • 30 g Parmigiano Reggiano
  • 30 g Parmigiano Reggiano
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 1 lemon lemon juice
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 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 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp Kinder roasted garlic brown butter seasoning
  • 2 tsp Kinder roasted garlic brown butter seasoning
  • 2 tsp Kinder roasted garlic brown butter seasoning
  • dash crushed red pepper
  • dash crushed red pepper
  • dash crushed red pepper
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 672 g pasta
  • 672 g pasta
  • 672 g pasta
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 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
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper

Equipment

slow cookerlemon squeezerspatulaforksmeal prep containers

Tips

  • Store frozen and microwave for 3-4 minutes to reheat.
  • Add 2-3 tablespoons of milk when reheating if the sauce absorbs during reheat.