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Holiday Chicken Alfredo

  • Prep 15 min
  • Total 5 hr 25 min
  • Servings 5

Enjoy this chicken pasta dinner drenched with Alfredo sauce – perfect for Italian cuisine. MORE + LESS -

Ingredients

1 1/4
pounds boneless, skinless chicken thighs (about 6 thighs), cut into 3/4-inch pieces
1
jar (4 1/2 ounces) sliced mushrooms, drained
1/2
cup drained roasted red bell pepper strips (from 7-ounce jar)
2
tablespoons dry sherry, if desired
1
jar (16 ounces) Alfredo pasta sauce
3
cups frozen broccoli cuts
10
ounces uncooked fettuccine
2
tablespoons shredded fresh Parmesan cheese

Steps

Hide Images
  • 1
    Layer chicken, mushrooms and bell pepper strips in 3 1/2- to 4-quart slow cooker. Drizzle with sherry. Pour pasta sauce evenly over top.
  • 2
    Cover and cook on low heat setting 5 to 6 hours.
  • 3
    About 25 minutes before serving, rinse broccoli with warm water to thaw; drain well. Stir broccoli into chicken mixture. Cover and cook on high heat setting 20 minutes. Meanwhile, cook and drain fettuccine as directed on package.
  • 4
    Just before serving, stir cooked fettuccine into chicken mixture. Sprinkle with cheese.

Expert Tips

  • Alfredo sauce is available in jars in the pasta sauce section. You can also find Alfredo sauce in the refrigerator or dairy case, next to the fresh pasta; you'll need to use one and a half 10-ounce containers instead.
  • When you invite friends over for dinner, you can serve this creamy chicken with a warm baguette and a spinach salad tossed with strawberries and a red-wine vinaigrette.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
385
% Daily Value
Total Fat
43g
Saturated Fat
23g
Cholesterol
215mg
Sodium
660mg
Total Carbohydrate
52g
Dietary Fiber
6g
Protein
44g
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 1 Vegetable; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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