Crockpot Creamy Garlic Butter Chicken Alfredo

Macro Friendly, High Protein, Meal Prep!

Cooking Time: Approximately 3 1/2 hours.

Servings: 10

Approximate Macros Per Serving: Calories: 510, Protein: 48g, Fat: 14g, Carbs: 56g

Ingredients For Chicken:

• 32oz chicken breast (Can put in whole or cubed)

• 30g parmigiano reggiano

• Juice of 1 lemon

• 2 tbsp garlic or minced garlic

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tbsp salt

• 1 tsp black pepper

• 2 tsp kinder roasted garlic brown butter seasoning

• Dash of crushed red pepper

• 1/2 cup water

• 30g butter (we love Kerry Gold's)

Ingredients For The Pasta:

• 672g pasta, cooked to 50% (We prefer a gluten free pasta!)

• Save ~1/2 cup pasta water for crockpot

Ingredients For The Blended Alfredo Sauce:

• 800g 2% blended cottage cheese

• 120g 1/3 fat cream cheese

• 120g parmigiano reggiano

• 240ml milk

• Salt & pepper to taste

Optional:
Add veggies such as broccoli and spinach!

Directions:

1. Add all the ingredients for the chicken above into the crockpot and heat on high for 2-3 hours.

2. With about 30 minutes left, begin boiling water according to package directions for pasta. Cook to about 50%. Also, blend Alfredo sauce.

3. Once the pasta is cooked to about 50%, add it to the crockpot with 1/2 cup of pasta water and the blended Alfredo sauce and allow to sit for 15-20 minutes.

4. In the meantime, cook veggies on the stove and add to the crockpot once cooked.

5. Distribute into 10 containers.

6. You can store them in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating if the sauce absorbs.

Enjoy!