A nice creamy Alfredo with zero effort!
INGREDIENTS
- 1 lb.
- boneless skinless chicken breasts
- 2 c.
- heavy cream
- 1 c.
- low-sodium chicken broth
- 4 tbsp.
- butter, softened
- 1/2 tsp.
- garlic powder
- 1/2 tsp.
- Italian seasoning
- Kosher salt
- Freshly ground black pepper
- 1/2 lb.
- rigatoni
- 1/3 c.
- freshly grated Parmesan
- Freshly chopped parsley, for garnish
DIRECTIONS
- In a slow cooker, add chicken, heavy cream, butter, and broth. Season with garlic powder, Italian seasoning, salt, and pepper.
- Cook on high for 2 hours, until chicken is cooked through. Transfer to a plate and shred with two forks, then set aside.
- Add rigatoni and Parmesan to slow cooker, and cook until rigatoni is tender, 20 to 25 minutes more.
- Return chicken to slow cooker and toss to combine. Garnish with parsley before serving.