Ingredients

The following ingredients have 6 Servings
  • 4 boneless skinless chicken breast halves (about 2 pounds)
  • 15 oz Alfredo sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup grated fresh Parmesan cheese
  • Salt
  • Pepper
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon parsley flakes
  • 1 pound fettuccine pasta (cooked el dente)

Instruction

  • Trim any fat from the chicken breasts and cut into thin slices.
  • Spray the bottom of a 6-quart crock pot with cooking spray.
  • Place the chicken in the crock pot and salt and pepper the pieces of chicken tossing to coat both sides.
  • Pour the jarred Alfredo sauce over the chicken.
  • Add 1/2 cup shredded mozzarella cheese and 1/4 cup fresh grated Parmesan cheese to the crock pot.
  • Mix the ingredients well.
  • Cover and cook on low for 3-4 hours or until the chicken is cooked through.
  • Half and hour before cooking time is up boil a large pot of water and cook the pasta until el dente.
  • While the pasta is cooking add the red pepper flakes and parsley to the crock pot. Stir well.
  • Sprinkle the remaining mozzarella cheese over the top and replace lid.
  • Cook for the remaining 30 minutes or until the chicken is done and the cheese has melted.
  • Strain the pasta when it is done.
  • At this point you can either one, add the pasta to the crock pot and stir well or two, place the pasta in a serving dish and pour the chicken and Alfredo sauce over the pasta and stir well to serve.