Chicken And Mushroom Alfredo Pasta

Chicken and Mushroom Alfredo Pasta


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This chicken and mushroom pasta is sure to be a hit at your next potluck. Is an inexpensive way to make big flavors with a sophisticated flair. Start it early in the day and this will be a meal worth serving.

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Time needed

15 min preparation + 6 hour cooking

Serving Size / Yield

8 servings


  • 1 lb boneless skinless breasts
  • 3 C. chicken broth
  • 2 garlic cloves
  • ½ tsp. lemon pepper
  • ½ tsp ground pepper
  • 1 jar alfredo sauce
  • 2 C. uncooked bowtie pasta
  • 1 T. cornstarch
  • 1 T. water
  • 2 C. white mushrooms, chopped
  • 2 C. spinach
  • ¼ C parmesan cheese
  • 1 C. dried tomatoes

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Spray slow cooker with nonstick spray. Cut Chicken breasts into large pieces, place in crockpot with 1 cup chicken broth. Cook on high for 4 hours.

Drain the chicken breasts and shred in the crockpot with a fork. Add in remaining broth, minced garlic, lemon pepper, ground pepper, Alfredo sauce, mushrooms, spinach, dried tomatoes ,and bowtie pasta, mixing well. Mix cornstarch and water and add the mixture into the crockpot as well.

Cook on high for 45 minutes. Garnish with parmesan cheese and fresh pepper and enjoy.

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