Spicy Chicken Fettuccine Alfredo
673 Cal, 78g Carb, 18g Fat, 49g Protein – Based off 10 servings
Servings
10-12servings
Servings
10-12servings
Ingredients
  • 3 – 3.5lbs Chicken breastDiced (About 5-6 large breasts)
  • 20-30slices Pickled jalapenosDiced
  • 2bulbs garlicSliced
  • 4cups MushroomsSliced (2 packages from grocery store)
  • 40-50strips Sun dried tomatoesSliced
  • 1 Yellow onion
  • 2packages Italian style salad dressingMixed with 1/2 cup water
  • 110 ¾ oz can Cream of mushroom soup
  • 110 ¾ oz can Cream of chicken soup
  • 16oz Light cream cheese
  • 1package Fresh parsleyDiced
  • 21lb packages Fettuccine
  • 1/2 tsp – 3tspeach Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne
Instructions
Slow Cooker Method
  1. Mix water, salad dressing, chicken, onions, and garlic into slow cooker for 4 hrs on low.
  2. Add everything else for 1 hr on low.
  3. Boil fettuccine according to instructions.
  4. Serve with fettuccine on plate with Chicken Alfredo Sauce and some fresh parsley garnish.
  5. Freeze remaining sauce.
  6. Cook fettuccine as needed prior to serving.
Sous Vide Method
  1. Cook all ingredients except chicken breast in sous vide bags at 190F for 1.5-2 hours.
  2. Add chicken breast to the sous vide bags. Cook at 140F for 1-1.5 hours.
  3. Boil fettuccine according to instructions.
  4. Serve with fettuccine on plate with chicken alfredo sauce and some fresh parsley garnish.
  5. Freeze remaining Chicken Alfredo Sauce either in separate containers or keep in the sous vide bags. Cook fettuccine as needed prior to serving.
  6. (Optional) If thawing form the sous vide bags, consider reheating sauce mixture in a sauce pan. Bring to a brief simmer and serve.
Recipe Notes
  • For all my recipes, I recommend you find your own preferences for seasoning. I rarely put specific numbers since I personally eyeball it, smell the mixture, and adjust as needed prior to cooking.