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Chicken Alfredo Casserole
Andrew Fowler

Crockpot Chicken Alfredo

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Prep Time 20 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 small leek white and light-green parts washed and finely sliced
  • 4 garlic cloves lightly crushed
  • 3/4 cup low-sodium chicken broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup heavy cream
  • 2 oz cream cheese cubed
  • 12 oz dry rotini
  • 1 tbsp fine salt for pasta water
  • 3/4 cup freshly finely grated Parmesan

Method
 

  1. Put chicken, leek, garlic, broth, chicken salt, and pepper in 4-quart slow cooker. Cover; cook on low 6 hours until tender and at least 165°F.
  2. Plate chicken; shred into large pieces. Add cream and cream cheese to hot liquid; cover and cook on high 15 minutes, stirring once until smooth.
  3. Meanwhile, cook rotini with tablespoon salt until just tender. Reserve 1 cup pasta water; drain.
  4. Turn cooker off; gradually add Parmesan. Fold in chicken and pasta.
  5. Loosen with reserved water a few tablespoons at a time only if needed. Serve promptly while sauce coats rotini.