Directions
- 1Add diced chicken breast, parmigiano reggiano, lemon juice, garlic purée, garlic powder, onion powder, salt, black pepper, kinder roasted garlic brown butter seasoning, crushed red pepper, and water to a slow cooker. Mix until completely combined.
- 2Evenly distribute two tablespoons of butter over the top and cook on high for 2–3 hours or low for 5–6 hours.
- 3Once cooked, shred the chicken with two forks.
- 4Add half-cooked pasta and blended Alfredo sauce (800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g parmigiano reggiano, 240ml milk, salt, and pepper) to the slow cooker.
- 5Mix until completely combined. Cook 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 juice
- 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
- 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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