Pasta and Rice Dinners

Chicken Alfredo Pasta

Name: Chicken Alfredo Pasta
Prep time: 10 min
Cook time: 5 h
Total time: 5 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 lb boneless skinless chicken breasts; 2 cups chicken broth; 6 cloves garlic, minced; 1 tsp dried Italian seasoning; 1 1/2 tsp salt · 1 tsp black pepper; 3 tbsp butter; 1 1/2 cups heavy cream; 1 1/2 cups grated parmesan, from a block; 1 lb fettuccine, cooked separately; 2 tbsp fresh parsley, chopped

The sauce cooks all day and the pasta goes in for the last twenty minutes. That order is the entire recipe.

Serves6

Prep10 min

Low5 hr

High3 hr

Pot6 qt

What goes in

2 1/2 lb boneless skinless chicken breasts
2 cups chicken broth
6 cloves garlic, minced
1 tsp dried Italian seasoning
1 1/2 tsp salt · 1 tsp black pepper
3 tbsp butter

Stir in at the end

1 1/2 cups heavy cream
1 1/2 cups grated parmesan, from a block
1 lb fettuccine, cooked separately
2 tbsp fresh parsley, chopped

Cook the pasta separately

Dry pasta thrown into a slow cooker releases starch with nowhere to go and turns the sauce to glue while the pasta itself goes slack. Boil it in a pan and combine at the end. Every time.

How to make it

Chicken Alfredo Pasta in the slow cooker

Put the chicken in the pot with the garlic, Italian seasoning, salt and pepper. Pour the broth over and dot the butter on top. Lid on.
Low 5 hours or high 3 hours.
Lift the chicken out, slice it, and turn the pot to high.
Whisk the cream in, then add the parmesan a handful at a time, stirring until each melts.
Boil the fettuccine in salted water until just al dente while the sauce tightens, then drain it.
Fold the pasta and the sliced chicken through the sauce, stir through the parsley, and serve straight away.

Swap it

Add a bag of fresh spinach with the cream, or a cup of sun-dried tomatoes. Penne holds the sauce better than fettuccine if you prefer.