Ingredients
- 4 Chicken Breasts
- 2 cups Creamy Alfredo Sauce
- 1 cup Shredded Provolone Cheese
- ½ cup Grated Romano Cheese
- 4 cups Cooked Penne Pasta
- 3 Garlic Cloves, minced
- 1 tsp Dried Basil
- Salt and Pepper, to taste
- 1 tbsp Butter
Instructions
- Grease the Slow Cooker: Coat the inside of the slow cooker with butter to prevent sticking.
- Layer Ingredients: Place the chicken breasts in the slow cooker. Pour the Alfredo sauce over the chicken, then add the minced garlic, dried basil, salt, and pepper.
- Slow Cook: Cover and cook on low for 4-6 hours, until the chicken is cooked through and tender.
- Add Cheese: In the last 30 minutes of cooking, sprinkle the shredded provolone and grated Romano cheese over the chicken. Cover and cook until the cheese is fully melted.
- Serve: Serve over the cooked penne pasta and enjoy!
Prep Time:
- 10 minutes
Cook Time:
- 4-6 hours (slow cooker)
Calories:
- ~495 kcal per serving
Notes
- Add sautéed mushrooms for extra flavor.
- Pair with a simple side salad for a balanced meal.