Ingredients
Scale
- 1 ½ lbs. boneless skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp italian seasoning
- ½ tsp paprika
- ¼ tsp red pepper flakes
- 3 cloves garlic, minced
- ½ cup chopped sun-dried tomatoes
- 30 oz. jarred alfredo sauce
- 12 oz spaghetti
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- fresh basil, for garnish
- additional grated Parmesan cheese, for serving
Instructions
- Season chicken breasts with salt, black pepper, italian seasoning, paprika, and red pepper flakes.
- Place seasoned chicken in the slow cooker and add minced garlic and chopped sun-dried tomatoes on top.
- Pour in alfredo sauce ensuring chicken is well covered, then cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Once chicken is cooked, remove, shred, and stir back into the sauce.
- Cook spaghetti according to package instructions, then drain and add to the slow cooker mixing well with the sauce and chicken.
- Serve hot, topped with grated parmesan cheese and fresh basil.
Notes
For a little extra spice, adjust the red pepper flakes according to your taste.
You can use any pasta of your choice such as penne or fettuccine instead of spaghetti.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: NO DATA
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg