One Pot Chicken Alfredo Pasta
October 13, 2017
Chicken alfredo pasta .. making use of hot cooked chicken you may have as leftovers, or just grab one on your way home to add to this easy cheesy dish!
- Prep: 20 mins
- Cook: 3 hrs 15 mins
-
20 mins
3 hrs 15 mins
3 hrs 35 mins
- Yields: 4
Directions
1Place all sauce ingredients in the slow cooker and cook on low for 2hrs 45mins
2Stirring occasionally to break down the cream cheese
3(no tea towel required)
4Add shredded, cooked chicken and dry, uncooked pasta (see notes below)
5Cook for an additional 1hr or UNTIL pasta is cooked to your liking (this may vary between cookers. It took 1hr in my Morphy Richards slow cooker today to be nice and tender)
6Keep an eye on your alfredo during this time to be sure that it doesn't dry out - additional cream could be added if needed
7Stir through another 1/2 cup of Parmesan cheese then serve immediately
Notes
1This is a thick creamy coated pasta. If you like a runnier, saucier alfredo then add par boiled pasta instead of raw pasta along with the shredded chicken stage and cook for only 15mins or until chicken is heated through and pasta is tender. Semi cooked pasta won't absorb as much of the sauce as the raw pasta does.
Submitted by Paulene Christie
13 Reviews
sar
February 15, 2021
Could you do this with raw chicken breast and cook a bit longer?
Teressa Lowe
July 29, 2019
My boys loved this dish, will be definitely doing this one again
Ang
October 16, 2018
This was the bomb family 5 loved I only had 600ml cream but added some hot water with pasta to thin sauce out worked well!
Emma Roney
February 5, 2018
Very family friendly very yummy 🤤
Emma Roney
February 3, 2018
Amazing 😉 becoming a weekly
Emma Roney
February 2, 2018
This was a winner in my house tonight i put abit of extra cream In mine was amazing 😉
Paulene @ Slow Cooker Central
January 31, 2018
Sure you can 🙂
Bec
January 31, 2018
Anyone tried mince (or real) garlic
And/or real onion instead of the powders?
Paulene @ Slow Cooker Central
January 31, 2018
Thanks Gillian … this is something I’ll try for sure! 🙂
Gillian
January 30, 2018
I’ve created a low carb (and lactose-free) version of this that won the approval of my husband and 15-year-old son. Here’s what I did: I reduced the cream to 600ml, and increased to the meat and skin from a whole roast chicken. The sauce took two hours to cook (instead of 2 hours and 45 minutes), and while it was cooking, I had a bag of frozen broccoli thawing – it was still semi-frozen when it was time to add it. When the sauce was ready, I added the chicken and broccoli, and turned the heat to high to cook for the last hour. I had tried this before with cauliflower and it was good, but Mr 15 said the broccoli is better as it holds more sauce! Obviously either is fine, or a mix of the two, whatever you prefer.
Paulene @ Slow Cooker Central
October 20, 2017
I’ve not tried it but I’m not sure it would be the best consistency after being frozen? But if you try it please do let me know 🙂
Briana
October 20, 2017
Can this be frozen?
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Paulene @ Slow Cooker Central
February 16, 2021
You could try adding in sliced chicken fillet with the sauce and check it to be sure it’s cooked at the end of sauce cooking time… BUT …the liquid the chicken releases will water down the sauce significantly