Garlic Butter Chicken Alfredo
Serves 10
Directions
- 1Add diced chicken breast, fresh parmigiano reggiano, lemon juice, garlic purée, seasoning blend and water to a slow cooker
- 2Mix completely.
- 3Evenly distribute butter over the top.
- 4Cook on high for 2-3 hours or low for 5-6 hours.
- 5Shred the chicken.
- 6Add half-cooked pasta and blended alfredo sauce.
- 7Mix to combine.
- 8Cook for another 15-20 minutes until the sauce has thickened and the noodles are cooked through.
Ingredients
- 32 oz chicken breast
- 30 g parmigiano reggiano
- 1 Juice of lemon
- 2 tablespoons garlic purée
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tablespoon salt
- 1 tsp black pepper
- 2 tsp kinder roasted garlic brown butter seasoning (optional)
- Dash crushed red pepper
- 0.5 cup water
- 30 g butter
- 672 g pasta, cooked to 50%
- 0.5 cup pasta water
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- to taste Salt & pepper
Equipment
slow cookercontainers
Tips
- Makes 10 servings that can be stored frozen.
- Reheat in the microwave for 3-4 minutes.
- Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat.
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