BBQ Alfredo Chicken Spaghetti (Print-Friendly Version)
Chicken, bacon and spaghetti unite in creamy alfredo with a BBQ kick for a hearty, crowd-pleasing meal.
# Ingredients You'll Need:
→ Base
01 -
450 g boneless, skinless chicken breasts
02 -
240 ml chicken broth
03 -
60 g unsalted butter, cut into cubes
04 -
1 tablespoon chopped garlic
05 -
0.25 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
450 g dried spaghetti noodles
→ Sauce
08 -
720 ml heavy cream
09 -
80 ml barbecue sauce
10 -
50 g shredded parmesan cheese
→ Meat Topping
11 -
6 strips bacon, cooked and chopped
→ Optional Garnish
12 -
Additional barbecue sauce, as desired
13 -
Additional cooked and chopped bacon, as desired
# How to Make It:
01 -
Generously coat the inner surface of the Crock Pot with cooking spray to prevent sticking.
02 -
Place chicken breasts in a single layer in the base of the slow cooker.
03 -
Pour chicken broth, add butter cubes, chopped garlic, salt and black pepper over the chicken.
04 -
Cover with the lid and cook on HIGH for 2 hours, allowing the chicken to become tender.
05 -
Transfer cooked chicken breasts to a cutting board using tongs; set aside to cool slightly.
06 -
Break spaghetti noodles in half and add to the slow cooker. Pour in heavy cream and barbecue sauce.
07 -
Replace the lid and cook on HIGH for 30 minutes, stirring the pasta once after 15 minutes to avoid clumping.
08 -
While pasta cooks, cut the chicken breasts into bite-sized strips or cubes.
09 -
Once pasta is just tender, return sliced chicken, shredded parmesan, and chopped bacon to the slow cooker. Stir until fully combined.
10 -
Cover and cook for an additional 15 minutes to heat through and meld flavors.
11 -
Plate pasta and, if desired, finish with extra barbecue sauce and chopped bacon before serving.
# Extra Information:
01 -
Breaking dried spaghetti in half before adding to the slow cooker allows for even cooking and easier serving.