Slow Cooker Artichoke Chicken Alfredo Pasta Recipes

SLOW COOKER CHICKEN ALFREDO

Steps:

• Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides.
• Add chicken breasts, heavy cream, chicken broth, butter, garlic cloves and one teaspoon of kosher salt and several turns of freshly ground black pepper to slow cooker.
• Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees.
• Remove chicken from slow cooker and set aside to cool and slice.
• Stir in 1 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
• Once pasta is tender, stir in parmesan cheese, shredded chicken and additional salt and black pepper to taste.

CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

SLOW-COOKER ARTICHOKE CHICKEN ALFREDO PASTA

Steps:

• In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
• Cover; cook on Low setting 5 to 6 hours.
• About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
• Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

RUSTIC CHICKEN AND ARTICHOKES (SLOW COOKER)

Steps:

• Combine all ingredients (except mushrooms) in a crock pot and stir to combine. Cover and cook on low 6 to 8 hours.
• OPTIONAL: Sautee mushrooms and serve on the side, so that those who do not like mushrooms don't have to eat them -- and those who do, can top them on their chicken. Serves 6.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

SLOW COOKER PESTO ALFREDO CHICKEN AND PASTA

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place chicken in the bottom of the slow cooker.
• Pour Alfredo sauce, pesto, and tomatoes (undrained) on top of chicken.
• Cook on low heat for 5-6 hours (or high heat for 3-4 hours) or until chicken is cooked through.
• Near the end of the cooking time, cook the pasta according to the package directions and drain well.
• Remove chicken from slow cooker and shred using 2 forks (it should come apart fairly easy).
• Add the chicken and pasta back to slow cooker and mix together.
• Serve topped with fresh Parmesan cheese, fresh basil, and fresh diced tomatoes (optional toppings).