Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 2 cups low-fat (2%) cottage cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 12 oz high-protein pasta (like chickpea or lentil pasta, or whole wheat)
- Fresh parsley for garnish
Instructions
- Place the raw chicken breasts in the bottom of your slow cooker. Sprinkle the minced garlic, salt, black pepper, and Italian seasoning evenly over the meat. Pour the chicken broth into the bottom of the pot around the chicken to keep the environment moist during the cooking process.
- Cover the slow cooker with the lid. Set the temperature to LOW and cook for 4 to 5 hours, or on HIGH for 2 to 2.5 hours. You want the chicken to be tender enough to shred easily with a fork. While the chicken cooks, prepare your pasta according to the package instructions on the stovetop, draining it just before it reaches al dente.
- While the chicken finishes cooking, place the cottage cheese and grated Parmesan cheese into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and no curds remain. This step is crucial for achieving that classic, silky Alfredo texture without the lumps.
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Pour the blended cottage cheese mixture into the slow cooker and stir it into the chicken juices. Add the cooked pasta and toss everything together until the noodles are thoroughly coated in the creamy sauce.
- Cover the slow cooker for another 5 to 10 minutes to allow the sauce to warm through and thicken slightly as it interacts with the pasta starch. Dish the Alfredo into bowls and garnish with extra Parmesan and fresh parsley. Serve immediately while hot.
- Cook Time: 4 hours 15 minutes