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!
Submitted by Paulene Christie
One Pot Chicken Alfredo Pasta
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!
Serving: 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
Instructions
- Place all sauce ingredients in the slow cooker and cook on low for 2hrs 45mins
- Stirring occasionally to break down the cream cheese
- (no tea towel required)
- Add shredded, cooked chicken and dry, uncooked pasta (see notes below)
- Cook 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)
- Keep an eye on your alfredo during this time to be sure that it doesn't dry out - additional cream could be added if needed
- Stir through another 1/2 cup of Parmesan cheese then serve immediately
Notes
- This 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.
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Can this be frozen?
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 🙂
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.
Thanks Gillian … this is something I’ll try for sure! 🙂
Anyone tried mince (or real) garlic
And/or real onion instead of the powders?
Sure you can 🙂
This was a winner in my house tonight i put abit of extra cream In mine was amazing ?
Amazing ? becoming a weekly
Very family friendly very yummy ?
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!
My boys loved this dish, will be definitely doing this one again
Could you do this with raw chicken breast and cook a bit longer?
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
This is another dish I will never to differently again. Aside from pre-cooking the pasta (Gluten Free Pasta) until al dente, then stirring through and leaving for 5 minutes to absorb the sauce, I did everything else as directed. The chicken was so juicy, the sauce lovely and thick and everything tasted amazing. Will be making again and again