# Sundried Tomato Chicken Alfredo

This is a high-protein, low-fat sundried tomato chicken alfredo meal prep recipe that yields 10 servings.

- Servings: 10 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 900 g chicken breast, diced
- 794 g whole, peeled San Marzano tomatoes
- 85 g chopped sundried tomatoes
- 15 g olive oil
- 15 g salt
- 1 Tbsp dried oregano
- 1 Tbsp garlic powder
- 1 Tbsp red chili flakes
- 1 tsp black pepper
- 1 Parmesan rind
- 672 g linguine
- 800 g 2% cottage cheese
- 120 g ⅓-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk

## Instructions

1. Add diced chicken breast, a can of San Marzano tomatoes, chopped sundried tomatoes, seasonings (salt, oregano, garlic powder, chili flakes, black pepper), and olive oil to the slow cooker.
2. Mix all ingredients in the slow cooker thoroughly.
3. Cover and cook on high for 2-3 hours or on low for 3-4 hours.
4. Once cooked, shred the chicken using two forks.
5. Add half-cooked linguine to the slow cooker.
6. Pour in the high-protein alfredo sauce (made from 2% cottage cheese, ⅓-fat cream cheese, grated Parmigiano Reggiano, and fat-free milk).
7. Stir everything together until well combined.
8. Cover and cook on high for an additional 15-20 minutes to thicken the sauce and finish cooking the pasta.
9. Serve the Sundried Tomato Chicken Alfredo into individual meal prep containers.

## Equipment

- slow cooker
- forks
- colander
- blender
- meal prep containers

## Tips

- Store in the freezer for several months.
- Microwave for approximately 4 minutes to reheat.
- Add 2-3 tablespoons of milk when reheating if the sauce absorbs.

## Source

- Original video: https://www.facebook.com/share/r/1Bm772RrVj/
- Recipe page: https://www.cliprecipe.com/recipe/d7a89496-2e42-46a2-894a-8b135079e9ef
- Extracted: 2025-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt