@vitaluka

5 months ago

Crockpot Chicken Alfredo Pasta

### Ingredients:
- 450 g pasta (penne, rigatoni, or fettuccine work well)
- 900 g boneless, skinless chicken breasts, cubed
- 720 ml heavy cream
- 150 g grated Parmesan cheese
- 100 g shredded mozzarella cheese (for mixing)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp (30 g) fresh parsley, chopped (optional)
- 120 ml chicken broth (for Alfredo sauce)
- 480 ml chicken broth (for cooking pasta in the crockpot)
- 100 g shredded mozzarella cheese (for topping)

### Instructions:
1. **Prep the Chicken**: In a large skillet over medium heat, add the olive oil. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. **Make the Alfredo Sauce**: In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and 120 ml chicken broth, and bring to a simmer. Let it cook for about 5 minutes, stirring occasionally, until it starts to thicken. Reduce the heat to low, then slowly whisk in the Parmesan cheese until melted and the sauce is smooth. Add salt and pepper to taste.

3. **Combine in the Crockpot**: In the crockpot, add the uncooked pasta, cooked chicken, and Alfredo sauce. Pour in the remaining 480 ml of chicken broth and stir to combine. Make sure the pasta is submerged in the liquid.

4. **Cook**: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the pasta is cooked to your desired tenderness. Stir occasionally if possible.

5. **Add Mozzarella**: About 15 minutes before serving, sprinkle the shredded mozzarella cheese on top, cover, and let it melt.

6. **Garnish and Serve**: Once done, stir to combine the melted cheese. Garnish with chopped parsley if desired. Serve hot, and portion out for meal prep into containers.

|