Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 2 cups 2% or 4% cottage cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 12 oz high-protein pasta (chickpea or whole wheat)
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of your slow cooker. Sprinkle the minced garlic, garlic powder, onion powder, salt, and black pepper evenly over the meat. Pour the chicken broth into the bottom of the pot to keep the chicken moist during the cooking process.
- Cover the slow cooker with the lid. Cook on LOW for 4 hours or on HIGH for 2 hours. You want the chicken to be fully cooked and easy to shred. Avoid overcooking, as the breast meat can become dry if left too long.
- While the chicken finishes cooking, place the cottage cheese in a high-speed blender or food processor. Blend until the texture is completely smooth and contains no lumps. This is the secret to a perfect Alfredo consistency. Stir in the grated Parmesan cheese after blending.
- Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker. Pour the blended cottage cheese mixture into the pot and stir well to combine with the chicken and leftover cooking juices. The residual heat will melt the cheese and thicken the sauce.
- Cook your chosen pasta in a separate pot of salted boiling water according to the package instructions. Drain the pasta and fold it directly into the slow cooker sauce. Toss everything together until every noodle is coated. Garnish with fresh parsley and serve immediately.
- Cook Time: 4 hours 15 minutes