Eightyrecipes
Crockpot Chicken Alfredo
Chicken breasts slow cooked in garlic, cream, butter and broth, shredded, then tossed with penne that cooks right in the pot and finished with fresh Parmesan.
Ingredients
- 2 large boneless skinless chicken breasts (about 680g total)
- 3 cloves garlic minced
- 2 1/2 cups heavy cream (600ml)
- 1 1/2 cups chicken broth (360ml)
- 4 tbsp salted butter (56g)
- 12 ounces penne pasta (340g), uncooked
- salt and pepper to taste
- 1 1/2 cups freshly grated Parmesan (150g), plus extra for topping if desired
- parsley for topping, optional
Instructions
- Add the chicken to your crockpot, and add the garlic over the top.
- Pour in the cream and chicken broth, and add the butter.
- Cook on high for 3 1/2 hours, until the chicken is cooked through and tender enough to shred.
- Shred the chicken, and return it to the pot.
- Add the penne pasta, and cook about 30 minutes more, or until the pasta is al dente.
- Add the grated Parmesan and stir to combine and melt.
- Add salt and pepper, to taste.
- If desired, top each plate with extra Parmesan and a sprinkle of parsley.
Notes
Nutrition values are an estimate. Start checking the pasta at 25 minutes so it stays al dente. Use freshly grated Parmesan for a smooth sauce. Refrigerate leftovers for up to 3 days and reheat with a splash of milk or broth; freezing is not recommended.
Nutrition
Nutrition is an estimate, calculated automatically.
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