Chicken Alfredo for a Crowd
Savor this delicious Crock Pot Chicken Alfredo recipe, perfect for feeding a crowd with its creamy sauce and tender chicken.
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Ingredients
- 1 Roast Chicken
- 2 pounds Cavatappi Noodles cooked al dente (reserve 1 cup of water from boiling noodles)
- 1 stick Butter
- 1 cube Land O Lakes Italian Herb Saute Express Butter if you cannot find substitute 1 tablespoon Italian seasoning and 1 clove garlic minced very fine or grated
- 1 cup Flour
- 1 quart half & half
- 1 cup Heavy Cream
- 1 8 ounce brick Cream Cheese
- 1 cup Parmesan Cheese
- 1/8 teaspoon ground Nutmeg
- salt and pepper to taste
Instructions
- Roast Chicken: cut out back bone, lay chicken flat, skin side up, in baking dish, drizzle with olive oil sprinkle with season salt. Bake at 425 degrees for 45 minutes. Or you can purchase a Roasted Chicken from you local grocery store this works! Remove meat from bones discard bones and skin.
- Layer cooked noodles and roasted chicken meat in crock pot.
- Alfredo Sauce: Melt butters in large saucepan, add flour and whisk let bubble up, about 1 minute. Continue to whisk. Slowly pour in half & half turn stove down to medium low. Continue to cook and whisk until thick, add in cream cheese allow to melt, combine well. Add heavy cream, and parmesan continue to cook another 3-5 minutes on low heat. If sauce seems too thick add pasta water until it’s the consistancy you desire. Whisk in nutmeg and salt and pepper to taste.
- Pour sauce over pasta and chicken, stir to combine. Turn crock pot on the warm or lowest setting.
Notes
You can also serve immediately as is, this does not have to be served as a crock pot meal. I used a 7 quart Hamilton Beach slow cooker.
Nutrition
Calories: 700kcal
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