Holiday Chicken Alfredo

Enjoy this chicken pasta dinner drenched with Alfredo sauce – perfect for Italian cuisine.

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

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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.