3 Cheese Chicken Alfredo

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900 g (32oz) chicken breast
• 1 tbsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 30 g (2 Tbsp) butter
• handful garlic cloves
• 5 g (1 tsp) oil
• pinch salt
• 672 g pasta, cooked to 50% (aka half of time on box)
• Reserve ~1/2 cup pasta water
• 800 g 2% cottage cheese
• 120 g 1/3 fat cream cheese
• 120 g parmigiano reggiano
• 60 g Asiago
• 360 ml milk
• Salt & pepper to taste
• Salt & pepper to taste

Instructions

1. Season the chicken breast with oil, salt, garlic powder, onion powder, and black pepper.
2. Combine the butter, garlic cloves, and a pinch of salt in foil, and place it in a slow cooker with the chicken unfoiled.
3. Cook the chicken on high for 2-3 hours or on low for 3-4 hours.
4. Cook the pasta for half the time recommended on the package, then reserve approximately 1/2 cup of the pasta water.
5. Prepare the sauce by combining the cottage cheese, cream cheese, parmigiano reggiano, Asiago, and milk, then season with salt and pepper to taste.
6. Cover the sauce mixture and let it sit for 15-20 minutes.
7. Combine the cooked chicken, pasta, and sauce, using the reserved pasta water if needed.
8. Divide into 10 equal portions and freeze for long-term storage.
9. To reheat, microwave for approximately 4 minutes, adding 2-3 tablespoons of milk if the sauce becomes too thick.