Description
A comforting slow cooker pasta dish with creamy Alfredo sauce, tender chicken, and melted cheese.
Ingredients
Scale
- 450 g boneless, skinless chicken breast
- 2 g fine sea salt
- 2 g ground black pepper
- 5 g smoked paprika
- 5 g onion powder
- 5 g Italian herb seasoning blend
- 15 g minced garlic
- 120 ml Buffalo Wild Wings Garlic Parmesan sauce
- 425 g Alfredo sauce (1 jar)
- 450 g dried Cellentani pasta or similar short pasta shape
- 25 g finely grated Parmesan cheese
- 100 g shredded mozzarella cheese
- Dried parsley for garnish
Instructions
- Place chicken breast into the slow cooker. Sprinkle with salt, pepper, paprika, onion powder, and Italian seasoning.
- Add minced garlic and pour enough garlic Parmesan sauce to fully coat the chicken. Top with Alfredo sauce.
- Set slow cooker to low and cook for approximately 4 hours, or until the chicken is thoroughly cooked and tender.
- Remove chicken from the slow cooker, shred or chop it into bite-sized pieces, then return it to the slow cooker.
- While chicken finishes cooking, boil pasta in a large pot of salted water according to package instructions until al dente. Drain well.
- Add grated Parmesan and shredded mozzarella to the slow cooker. Stir until cheeses are melted and sauce is smooth.
- Add cooked pasta to the slow cooker. Mix thoroughly to ensure pasta is evenly coated. Finish with a sprinkle of dried parsley.
- Portion into bowls and serve immediately.
Notes
- This recipe can be adjusted by using different types of pasta or sauces according to preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg