• 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.