3 Cheese Chicken Alfredo

Ingredience

900g (32oz) chicken breast

1 Tbsp salt

2 tsp garlic powder

2 tsp onion powder

1 tsp black pepper

30g (2 Tbsp) butter

Handful of garlic cloves

5g (1 tsp) oil

Pinch of salt

Wrap in foil, place in slow cooker

672g pasta, cooked to 50% (aka half of time on box)

Reserve ~1/2 cup pasta water

3 Cheese Alfredo Sauce:

800g 2% cottage cheese

120g 1/3 fat cream cheese

120g parmigiano reggiano

60g Asiago

360ml milk

Salt and pepper to taste

Pokyny

Add diced chicken to Crockcrock along with garlic powder, pepper, onion powder, and salt. Add butter and mix well.

Separately, using a sheet of aluminum, place garlic cloves on aluminum along with olive oil and salt. Close up the aluminum foil into a little pouch and put into Crock-Pot next to chicken.

Cook on high for 2 to 3 hours, or low for 3 to 4 hours.

While that's cooking, make your cheese sauce. Add all ingredients to a pan, and cook on the stove until combined.

Once crockpot is done, remove garlic pouch. Shred chicken. Remove the garlic from the pouch and add to Crock-Pot.

Add pasta, cheese sauce, and pasta water. Mix well.

Cover and cook on high for 15 to 20 minutes.