Slow Cooker Pesto Alfredo Chicken And Pasta Recipes

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Slow Cooker Creamy Pesto Chicken and Pasta image

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Provided by Meretia

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 5h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Steps:

Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
Cover and cook until chicken is no longer pink inside, about 3 hours.
Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
Cook on High 1 more hour.
Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g

SLOW COOKER CHICKEN ALFREDO

Slow Cooker Chicken Alfredo image

Easy slow cooker chicken alfredo recipe, homemade with simple ingredients. Loaded with alfredo sauce, parmesan cheese, Italian seasoning, fettuccine pasta.

Provided by Abeer Rizvi

Categories Main Course

Time 2h40m

Number Of Ingredients 11

Ingredients

1 tbsp Italian seasoning
1/2 tsp Garlic powder
1/4 tsp Ginger powder
Salt (To taste)
Pepper (To taste)
2 Chicken breasts (Large)
2 jars Alfredo sauce (16 oz. each)
1/2 pound Fettuccine pasta (Boiled and drained)
1/4 cup Parmesan cheese (Full fat, Shredded)
1/2 tsp Italian seasoning
Pepper (To taste)

Steps:

Sprinkle Italian seasoning, garlic powder, ginger powder, salt and pepper all over the chicken breasts and place them in a slow cooker (6 quart or bigger).
Pour alfredo sauce on top of the chicken. Mix it all together.
Cover and cook on low heat for 2.5 hours or until chicken is fully cooked.
Remove chicken breasts and use 2 forks to shred them OR use a sharp knife to cut them into small cubes and put them back in the slow cooker. Mix until combined.
Add the boiled pasta in the crockpot and mix everything together gently.
Garnish with parmesan cheese, some black pepper and Italian seasoning.
Serve immediately and enjoy!

Nutrition Facts : Calories 370 kcal, Carbohydrate 44 g, Protein 34 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 77 mg, Sodium 239 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER GARLIC CHICKEN AND VEGGIE ALFREDO PASTA

Slow Cooker Garlic Chicken and Veggie Alfredo Pasta image

Toss it in the crockpot in the morning, set it and forget it. When dinner time rolls around, you'll have a delicious Slow Cooker Garlic Chicken and Veggie Alfredo Pasta

Provided by www.dailydishrecipes.com

Categories Main Dish

Time 4h5m

Number Of Ingredients 6

Ingredients

16 oz of Alfredo Sauce (jarred or homemade)
3-4 Tablespoons of minced garlic
4 boneless (skinless chicken breast halves)
1 16 oz bag of frozen mixed veggies (we used a corn, carrot and green bean blend)
8 oz. cooked pasta
grated Parmesan cheese

Steps:

Pour about ½ of the sauce into the slow cooker. Add the minced garlic.
Layer the chicken on top of the sauce.
Add the frozen package of veggies.
Pour the remaining Alfredo sauce over the top.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
Serve with cooked pasta and sprinkle with grated Parmesan cheese.

PESTO ALFREDO CHICKEN THIGHS (CROCK POT)

Pesto Alfredo Chicken Thighs (Crock Pot) image

Make and share this Pesto Alfredo Chicken Thighs (Crock Pot) recipe from Food.com.

Provided by Kristiina

Categories One Dish Meal

Time 6h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs boneless skinless chicken thighs
1/4 teaspoon black pepper
1 (3 ounce) package cream cheese, cubed
1 (10 ounce) container alfredo sauce
1/4 cup water
1 teaspoon dried basil
1 (16 ounce) package frozen mixed vegetables
3 cups fettuccine, cooked

Steps:

Place chicken thighs in slow cooker. Sprinkle with pepper, add cream cheese on top. In a small bowl, combine Alfredo sauce, water and basil, stirring well. Pour over chicken thighs, then pour frozen mixed veggies on top. Cover and cook on low for 6-7 hours or high for 3 to 3 1/2 hours. Serve over hot fettuccine noodles.

Nutrition Facts : Calories 601.5, Fat 20.3, SaturatedFat 7.4, Cholesterol 283.4, Sodium 378.3, Carbohydrate 38.2, Fiber 6, Sugar 1.2, Protein 65.4

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