The other day while grocery shopping and thinking about what I could buy for next weeks meals, I spotted the Bertolli Alfredo sauce that I like. It made me think of one of my favorite recipes I had not made it a long time. I’m not a huge fan of alfredo and you won’t see me order it in a restaurant, but I did come across this recipe years ago that I love. This chicken alfredo is made in the crockpot, only a few ingredients get added later when it’s almost ready to serve. I think it’s the Bertolli sauce that makes it so good, but if you have a favorite sauce go ahead and use it, I’m sure you will like it. We enjoy this with a side of homemade garlic toast, because pasta just doesn’t seem right without some kind of garlic bread. I don’t know about you, but I think pasta is so good the next day, I enjoy eating this as leftovers for lunch and or supper. I hope you enjoy it as much as I do!
- 2 lbs. boneless, skinless, chicken breast, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 16 oz. jars Bertolli Alfredo sauce
- 16 oz. bag of frozen broccoli florets
- 12 oz. pkg. fettuccine (cooked) Add the noodles right before serving or they will get mushy.
- 1/4 cup shredded Parmesan cheese
Chop the chicken and place in the bottom of the crockpot.
Mince the garlic and place it on top of the chicken. Chop the red pepper and onion and place it over the garlic.
Pour both jars of alfredo over the onions and peppers and let cook on low for 6-7 hours.
About 40 minutes before serving add your thawed broccoli florets. Cook on high for about 40 minutes.
Once you cook the noodles add them to crockpot. Add the parmesan cheese.
Mix and let sit for a few more minutes and serve.