Crock Pot Fettuccine Alfredo

You guys asked for more crock pot meals....well here you go!  And this one is a KEEPER.  In the history of my kitchen endeavors I have never, ever made homemade alfredo sauce.  I was just a 'crack-open-a-jar' kind of girl.

But this recipe?  It requires very minimal ingredients.  And here I was thinking alfredo sauce was complicated, but that couldn't be further from the truth!

There is one very important rule to this dish though.  You have to use refrigerated or fresh fettuccine noodles. The dry stuff just doesn't work.  Trust me.  Follow the directions.

And if you don't like broccoli substitute any vegetable {peas or spinach would be good}, or be bad and omit any vegetable.  I have a feeling some of you may do that.

Slow Cooker Fettuccine Alfredo

Yield: 8 cups, serves 4

2 T. minced garlic

1/4 c. olive oil

1/2 pint cream

1 c. milk

1/4 c. Parmesan cheese

1 t. pepper

1 boneless, skinless chicken breast, cubed

2 c. broccoli florets

9 oz. refrigerated fresh pasta

1/4 c. water

Directions:
1.  Turn the crock pot onto high.  Place in oil and minced garlic.  Cover and let it sit for 40 minutes or until the garlic starts to sizzle and brown.

2.  Add in the chicken, cream, milk, cheese and pepper.  Let cook for another 40 minutes.

3.  Add in the pasta, broccoli and water, tossing to coat.  Cook another 30-60 minutes or until the sauce has thickened.  Serve hot.

Our family loved this dish.  We had plenty of leftovers and it reheated really well the next day {you never know how pasta is going to reheat}.

I mean, lets think about this - pasta, cream, cheese....what could be better?  Well maybe, pasta, cream, cheese and a glass of wine.  I'll need to incorporate that next time.  Beginner's mistake.

Now taking a food break, have you entered my Diamond Candles Giveaway?  You still have quite a few days to enter, buy why wait?

You can enter here.

Until then - try out this dish!