Macro-Friendly, High Protein Garlic Butter Chicken Alfredo

Ingredients

• 2 lb Chicken Breast (skinless, boneless, diced 1‑inch cubes)
• 1 cup Parmesan Cheese (freshly grated)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Garlic Puree (or 2 minced garlic cloves)
• 2 tbsp Seasoning Blend (mix of salt, pepper, and Italian herbs)
• 1 cup Water (room temperature)
• 2 tbsp Unsalted Butter (divided, 2 tbsp placed on top before cooking)
• 12 oz Whole Wheat Pasta (half‑cooked al dente, can use any shape)
• 2 cup Alfredo Sauce (store‑bought or homemade low‑fat version)
• 2 tbsp Fresh Parsley (chopped, optional garnish)

Instructions

1. Dice the Chicken

   Trim any fat from the chicken breasts and dice into 1‑inch cubes.

   Time: PT10M

2. Combine Sauce Ingredients

   In a large mixing bowl, combine the diced chicken, grated Parmesan, lemon juice, garlic puree, seasoning blend, and water. Mix until the chicken is evenly coated.

   Time: PT5M

3. Transfer to Slow Cooker and Add Butter

   Pour the mixture into the slow cooker. Evenly distribute 2 tbsp of unsalted butter over the top of the mixture.

   Time: PT2M

4. Slow‑Cook the Chicken

   Cover and cook on the LOW setting for about 4 hours, or until the chicken is tender and can be shredded easily with two forks.

   Time: PT4H

   Temperature: low (≈190°F)

5. Shred the Chicken

   Using two forks, shred the cooked chicken directly in the slow cooker until it falls apart into bite‑size pieces.

   Time: PT5M

6. Cook Pasta Half‑Al Dente

   Bring a large pot of salted water to a boil, add the pasta and cook for half the time indicated on the package (usually 6‑8 minutes). Drain and set aside.

   Time: PT10M

   Temperature: boiling

7. Add Pasta and Alfredo Sauce

   Add the half‑cooked pasta to the slow cooker, pour the Alfredo sauce over everything, and stir gently to combine.

   Time: PT5M

8. Finish Cooking

   Cover and continue cooking on LOW for an additional 15‑20 minutes, until the sauce thickens and the pasta is fully cooked through.

   Time: PT20M

   Temperature: low (≈190°F)

9. Portion and Serve

   Turn off the slow cooker, let the dish rest for 5 minutes, then divide into 10 equal containers. Garnish with chopped parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

47 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g