|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 20g||100%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy, cheese-flavored chicken Alfredo recipe can be cooked in any slow cooker, not only a Crock-Pot. It combines chicken thighs with lots of vegetables and cheesy Alfredo sauce, served with tender fettuccine to soak up the saucy goodness.
When you make it in your slow cooker, you can come home to a delicious dinner without having to do much work. All you need to complete the meal is a few minutes to boil the fettuccine, toss a simple green salad, prepare some toasted garlic bread or crisp breadsticks, and pour a nice glass of white wine.
The history of fettuccine Alfredo has a somewhat modest beginning. In Rome in 1914, restaurant owner Alfredo di Lelio made his pregnant wife, Ines, plain pasta with butter and Parmesan to settle her morning sickness. Ines continued to eat this dish regularly for years with whatever was the house pasta that day. In 1920, on the pasta night that was fettuccine, two American silent film stars—Douglas Fairbanks and Mary Pickford—visiting the restaurant tasted this simple dish and asked for the recipe, taking it home to the States. It was over 50 years later when Alfredo opened a restaurant in New York City bearing his name and serving pasta with "Alfredo sauce." Interestingly enough, the dish never caught on in Italy and can only be found at the two "Alfredo" restaurants, while it is a staple on Italian restaurant menus in America.
- 2 pounds boneless and skinless chicken thighs (cubed)
- Dash of salt
- Dash of pepper
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 red bell peppers, seeded and chopped
- 1 16-ounce jar four-cheese Alfredo sauce
- 4 cups frozen broccoli florets
- 1 9-ounce package refrigerated fettuccine
- 1/4 cup freshly grated Parmesan cheese
Sprinkle the chicken evenly with salt and pepper to taste.
In a 4-quart slow cooker, place the chicken, onions, garlic, and red bell pepper.
Pour the Alfredo sauce over. Do not stir.
Cover the slow cooker and cook on low for 7 to 8 hours or until the chicken reaches 165 F (make sure to test with a reliable thermometer).
Thaw and drain the broccoli and add it to the slow cooker along with the fettuccine.
Stir well, cover the slow cooker, and cook on high for 30 to 40 minutes, until the broccoli is hot and the fettuccine is tender, stirring gently to make sure the pasta doesn't stick together.
Sprinkle with the Parmesan cheese and serve.
- Choice of chicken: If you prefer white meat, you can make this recipe with boneless, skinless chicken breasts—just be sure to reduce the cooking time to 6 to 7 hours on low (and check the internal temperature of the chicken before serving).
- Al dente pasta: If you use fresh pasta from the refrigerated section of your supermarket, and if you are a fan of al dente pasta, you might be disappointed. The cook time on refrigerated pasta tops out at two minutes (great for a dinner in a pinch), but you will get a softer finished pasta—not al dente. For al dente pasta, opt for dried linguine in your boxed pasta aisle, and follow the box instructions for al dente, it is usually a few minutes less than fully cooked pasta.
- Add different vegetables: You can use other vegetables in this recipe; think about adding sliced mushrooms in place of the broccoli, but add them at the beginning of the cooking time, not at the end. You could also include sliced zucchini or actually any frozen vegetable you have in your freezer.
- Bump up the cheese: If you cannot find four-cheese Alfredo sauce (some stores consider it a specialty item), just before serving stir in 1/2 cup each of grated Havarti, Colby, provolone, and Swiss cheeses. Cover and cook for another 5 minutes to melt the cheese, then stir again and serve.