Serves 10
Directions
- 1Add diced chicken breast to your slow cooker, along with garlic powder, onion powder, salt, and black pepper.
- 2Add in about 2 tablespoons of butter and give it a mix.
- 3Grab a handful of garlic cloves, add a little bit of oil and salt, and then enclose it in some foil.
- 4Add it straight to your slow cooker right to the side of the chicken.
- 5Cook on high for 2-3 hours, or low for 3-4 hours.
- 6Remove the garlic, shred up the chicken.
- 7Open up your foil and add roasted garlic to the chicken.
- 8Add in some half cooked pasta.
- 9Pour over the high protein 3 cheese alfredo sauce.
- 10Give that all a mix.
- 11Add about a half cup pasta water, cover for about 15 more minutes and you're good to go.
Ingredients
- 32 oz chicken breast
- 1 Tbsp salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 30 g butter
- Handful garlic cloves
- 5 g oil
- Pinch salt
- 672 g pasta, cooked to 50%
- 0.5 cup pasta water
- 800 g 2% cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 60 g Asiago
- 360 ml milk
- Salt
- pepper
Equipment
slow cookerfoilcontainers
Tips
- Store in the freezer (they’ll last for several months frozen)
- Microwave for ~4 minutes to reheat.
- Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat
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