Description
A comforting dish of tender chicken and broccoli in a creamy Alfredo sauce, made effortlessly in a slow cooker.
Ingredients
- 1 lb chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 2 cloves minced garlic
- 16 oz jar Alfredo sauce
- 4 oz cream cheese (softened)
- 1 large head of broccoli (cut into florets)
- 1/2 cup grated Parmesan cheese
- 1 lb pasta (fettuccine, penne, rotini, or bowties)
- Red pepper flakes (optional)
Instructions
- Optional: Sear chicken breasts in olive oil, seasoned with salt, pepper, and Italian seasoning for 2-3 minutes until browned.
- Place chicken in the slow cooker and sprinkle with minced garlic and Italian seasoning. Pour Alfredo sauce and add cream cheese.
- Season mixture with salt and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add broccoli florets. Cook until tender-crisp.
- Shred chicken in the slow cooker and stir in grated Parmesan cheese.
- Simultaneously, boil salted water and cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
- Add cooked pasta to slow cooker and combine. Adjust sauce consistency with reserved pasta water if needed. Serve hot, garnished with extra Parmesan and red pepper flakes.
Notes
Add red pepper flakes for extra heat or mix up pasta shapes for variety. Refrigerate leftovers within 2 hours and consume within 3-4 days.