One Pot Chicken Alfredo Pasta

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October 13, 2017

One Pot Chicken Alfredo Pasta 5 0 5 3

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

Ingredients

Sauce

800ml cooking cream

375g Philadelphia cream cheese block, cubed

90g butter, cubed

1/2 cup Parmesan cheese

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

Salt and Pepper to Taste

Add

Shredded cooked chicken (I used 2 breasts and some meat from the back of the whole chicken)

150g penne pasta

1/2 cup Parmesan cheese

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

00:00

9 Reviews

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 😉

Sure you can 🙂

Bec

January 31, 2018

Anyone tried mince (or real) garlic
And/or real onion instead of the powders?

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.

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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