Spicy Chicken Fettuccine Alfredo
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servings
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Ingredients
- 3 - 3.5 lbs Chicken breast Diced (About 5-6 large breasts)
- 20-30 slices Pickled jalapenos Diced
- 2 bulbs garlic Sliced
- 4 cups Mushrooms Sliced (2 packages from grocery store)
- 40-50 strips Sun dried tomatoes Sliced
- 1 Yellow onion
- 2 packages Italian style salad dressing Mixed with 1/2 cup water
- 1 10 ¾ oz can Cream of mushroom soup
- 1 10 ¾ oz can Cream of chicken soup
- 16 oz Light cream cheese
- 1 package Fresh parsley Diced
- 2 1lb packages Fettuccine
- 1/2 tsp - 3tsp each Salt, Pepper, Italian seasoning, Cumin, Garlic powder, Red pepper, Cayenne
Ingredients
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Instructions
Slow Cooker Method
- Mix water, salad dressing, chicken, onions, and garlic into slow cooker for 4 hrs on low.
- Add everything else for 1 hr on low.
- Boil fettuccine according to instructions.
- Serve with fettuccine on plate with Chicken Alfredo Sauce and some fresh parsley garnish.
- Freeze remaining sauce.
- Cook fettuccine as needed prior to serving.
Sous Vide Method
- Cook all ingredients except chicken breast in sous vide bags at 190F for 1.5-2 hours.
- Add chicken breast to the sous vide bags. Cook at 140F for 1-1.5 hours.
- Boil fettuccine according to instructions.
- Serve with fettuccine on plate with chicken alfredo sauce and some fresh parsley garnish.
- Freeze remaining Chicken Alfredo Sauce either in separate containers or keep in the sous vide bags. Cook fettuccine as needed prior to serving.
- (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.
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