Description
A creamy, one-pot Italian-American dish made in the slow cooker with tender chicken, al dente penne pasta, and a rich alfredo sauce of heavy cream, butter, and fresh Parmesan. Perfect for no-hassle family meals or gatherings with halal and adaptable ingredients.
Ingredients
2 lbs Chicken Breasts
2 cups Heavy Whipping Cream
1/3 cup Unsalted Butter
4 Garlic Cloves
1 cup Parmesan Cheese (freshly grated)
1 tsp Salt
1/2 tsp Black Pepper
1 lb Penne Pasta
Instructions
Chop garlic cloves into a paste using a knife or food processor.
Wash and dry the penne pasta.
Grate fresh Parmesan cheese.
Place chicken breasts in the crockpot.
Add minced garlic, 1/4 tsp salt, and 1/4 tsp pepper to the chicken.
Pour in 1 cup of heavy whipping cream.
Cook on low heat for 6 to 8 hours (420–480 minutes).
After cooking, add the cooked penne pasta to the crockpot.
Pour in the remaining 1 cup of heavy whipping cream.
Add the unsalted butter (or halal ghee) and grated Parmesan cheese.
Cook on low for an additional 20 to 30 minutes.
Season with the remaining salt and pepper, and garnish with optional Parmesan or fresh herbs before serving.
Notes
Replace chicken breasts with thighs for juicier results.
Substitute non-dairy coconut milk for a vegan version.
Use halal ghee if avoiding butter.
Opt for nutritional yeast for a dairy-free alternative.
Swap penne pasta for zucchini noodles in a low-carb version.
Store leftovers in an airtight container in the refrigerator for 2–3 days.
Adjust salt用量 if using pre-seasoned chicken.
- Prep Time: 15
- Cook Time: 420
- Category: Baking
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 full serving
- Calories: 850
- Sugar: 1g
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 25g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 370mg