Crockpot Italian Chicken Alfredo
4 (4oz) skinless, boneless chicken breast halves
1/4 cup water
1 pkg dry italian-style salad dressing mix
1 clove garlic, pressed (I just used minced garlic)
1 (8 oz.) pkg cream cheese, softened
1 can condensed cream of chicken soup
1 can chopped canned mushrooms (optional, I did not use)
1 (8 oz) package spaghetti or fettucine noodles
1 T chopped fresh parsley (optional)
Spray crockpot with non-stick spray. Place chicken breasts in (I put mine in frozen). Combine Italian dressing mix and water in a small bowl and pour over chicken. Sprinkle with garlic, cover and cook on low for 4 hours.
After 4 hours, shred chicken Whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, add mushrooms (optional) and stir. Cover and cook on low for 1 additional hour.
Cook noodles according to package directions and drain.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley (optional).
We served this with garlic bread sticks and a salad.
Our Review: This was great. I've tried a few different alfredo recipes and have been disappointed in each, this one is SO yummy! Definately will make this one again!