Lusciously creamy, easy to make, and a family favorite dinner! This Crock Pot Chicken Alfredo is great for serving a crowd, or store half in the freezer to reheat later!
Ever since I was a kid I’ve been a fettuccine alfredo addict. I’d order it everywhere we went. I mean really, it’s like the best mac and cheese ever and you feel all fancy getting it.
Now that I’m grown up I still love a good alfredo recipe and this Crock Pot Chicken Alfredo might just be about the easiest way to get your alfredo fix for dinner!
I can’t believe it’s taken me this long to come up with a slow cooker chicken alfredo dinner. I mean really, I adore my slow cooker, but just don’t use it as often as I’d like and today we’re going to remedy that.
Yes, I know cooking pasta and sauce don’t actually take all that long, but some nights it’s nice to be able to pop dinner in the crock pot and then go do stuff with the family instead of hovering over the stove.
This crock pot chicken alfredo recipe is crazy easy.
Ingredients for Chicken Alfredo
- Boneless skinless chicken breasts – I used 4 frozen breasts (totaling 1 pound) for this recipe. You can buy 2 large breasts and butterfly cut them in half, or buy 4 thinner breasts. Whatever works for you and is on sale.
- Heavy cream – the basis of any good Alfredo sauce!
- Low-sodium chicken broth – adds flavor to the sauce and compliments the protein.
- Unsalted butter – all good sauces have butter. 😉
- Cream cheese – makes your alfredo sauce SUPER creamy and adds tang. If you don’t want to use cream cheese I have some notes for you below to change up the sauce.
- Salt & pepper
- Italian seasoning – adds depth of flavor
- Garlic powder – I like this instead of fresh garlic so it gets into every bite and you don’t get a big pop of garlic that takes over your mouth.
- Rigatoni pasta – any short past will work for this recipe, but rigatoni does a great job of holding onto the sauce and standing up to the shredded chicken.
- Parmesan cheese – your Alfredo sauce has to have Parmesan and lots of it!!
- Fresh parsley – chop it up and sprinkle on top with some extra Parmesan for presentation points!
No Cream Cheese Alfredo Sauce
*Big thanks to Heather Edney for testing this out and reporting back to help everyone!
If you don’t want to use cream cheese for your sauce base, I’ve got you covered. Add an extra 3/4 cup to 1 cup of Parmesan cheese after the pasta is cooked and make sure it melts it. This will help thicken the sauce (like the cream cheese does).
How to Make Crock Pot Chicken Alfredo
- Add the sauce ingredients and chicken (raw or frozen) to a slow cooker.
- Cover and cook for 2 to 6 hours. Cooking time depending on if you use a HIGH or LOW setting and if the chicken is raw or frozen.
- Remove chicken and shred it. Return chicken to slow cooker.
- Add uncooked pasta and Parmesan cheese. Cover and cook for 30 mins on HIGH.
- Stir everything together and top with more parmesan and parsley for garnish.
UPDATE: Based on reader feedback, I do recommend cooking your pasta before adding it to the crock pot.
You can let the pasta cook in the crock pot with the sauce, but slow cookers vary. I can’t guarantee how long your slow cooker will take to cook the pasta fully.
How to Thicken Alfredo Sauce
If your Alfredo sauce is thinner than you’d like, don’t fret! It’s going to be okay. 🙂 The water/juice released from the chicken breasts can impact how thin or thick your sauce is.
Just make a quick cornstarch slurry, add it to your sauce, and let it cook into the sauce for 5 to 10 minutes. It should thicken up nicely.
1 tablespoon cornstarch + 1 tablespoon water = slurry
I was a little worried about cooking pasta in the crock pot and having it actually cook through, but it totally worked out. The sauce is already hot from cooking the chicken and the pasta came out pretty darn good if you ask me.
Next time I think I’m going to make my crock pot chicken alfredo with broccoli. I’m trying to get more veggies in my diet and broccoli + cheese is okay with me.
If you want to mix things up a little more you could swap out the pasta for refrigerated tortellini and have chicken tortellini alfredo. That actually sounds pretty amazing.
You can add some sun-dried tomatoes once everything is done cooking or some roasted red peppers. I’m a purist when it comes to chicken alfredo, but sometimes it’s fun to mix things up.
This easy Crock Pot Chicken Alfredo recipe is sure to become a family favorite they’ll ask for again and again!
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Crock Pot Chicken Alfredo
Ingredients
- 4 boneless, skinless chicken breasts (total weight about 1 pound)
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 4 tablespoons unsalted butter cut into pieces
- 8 ounces cream cheese cut into pieces
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 pound rigatoni uncooked (see notes)
- 4 ounces Parmesan cheese shredded
- Fresh parsley finely chopped
Instructions
- To your slow cooker add the chicken breasts, heavy cream, chicken broth, butter, cream cheese, salt, Italian seasoning, pepper, and garlic powder.
- Cover and cook for 2 hours on HIGH or 3 to 4 hours on LOW.
- Remove chicken and shred it. Return chicken to slow cooker and add pasta & parmesan. Mix to combine. Recover and cook for 30 minutes on HIGH or until pasta is tender.
- Remove lid and stir on more time. Top with parsley and extra parmesan cheese if desired.
Video
Notes
- I have had reader feedback that the pasta needs to be cooked before adding it to the crock pot. I haven't run into this issue with my crock pot, but every slow cooker is different and cooking times may vary. Option A) Add the uncooked pasta and cook in the crock pot with the sauce, chicken, and cheese until the pasta is al dente. Option B) Cook the pasta according to package directions in boiling water until al dente, and then add to the crock pot as directed.
- I used frozen chicken breasts for this recipe, and they needed just under 3 hours on HIGH to reach 165 degrees F internal temperature. If you're using raw chicken (not frozen) start checking your chicken around 2 hours.
- If you want to cook this recipe on LOW temp, it takes about 5 to 6 hours with frozen chicken or 3 to 4 hours on HIGH. This important thing is to make sure the chicken is cooked through before moving on to finish the recipe.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
If you can’t get enough of letting your slow cooker do the work for dinner, then you’re in luck! Today we have over 10 crock pot dinner recipes that’ll feed a crowd and let you relax. Each one if a family favorite they’ll ask for again and again.
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Tara says
yum! Fettuccine Alfredo is always a favorite, this is such a great recipe!
Me says
I dont k ow what I did wrong…. I cut the cream cheese into small pieces but after three hours when i opened the crockpot it was all clumpy in there. I tried stirring and stirring but there were large clumps of cream cheese… the whole thing was ruined
Abby says
Same happened to me… I had to whisk it really good, did 1 TBsp cornstarch with 1 TBsp of the sauce from crock pot until mixed added it, whisked, then added my cheese and chicken, and semi cooked noodles, and that fixed it… if you ever try this recipe again, I hope this helped. It fixed my problem.
Maggie says
I turn my pot on high while I get the ingredients together. I put everything in except the chicken and let it melt. I wisk it really well until the lumps are gone then I add the chicken. Lower temp or keep it on high.
Maggie says
I also cook the pasta Separately and put sauce on top of it in a bowl. That way leftover sauce doesn’t get sucked up by the pasta.
Amy Richey says
I’ve had this same problem with many recipes. I started softening it in the microwave and stirring it a bit before adding it to the crock pot…. makes a BIG difference!
Deborah says
After reading the feedback about the pasta not cooking, I simply added extra vegetable broth. Like 2 cups extra. And I didn’t add the cheese until after the pasta was cooked through. It was amazing. And I even used whole wheat pasta.
Becky Tarala says
This looks so decadent and EASY! I need this in my life like yesterday.
Christina says
This turned out wonderful thank you!
Christina says
This turned out amazing. Thank you!
Carly says
What about adding Broccoli to this. How soon would you suggest?
Julie Espy says
Hi Carly! The recipes I’ve seen add broccoli in 30 minutes to an hour before everything finishes. So you could add the pasta, stir everything up and then put the broccoli on top (not stirred in) and let it cook until the pasta and broccoli are both tender. Hope this helps!
Lauren says
Looks so good!! Can you use half and half instead of heavy cream?
Julie Espy says
Hi Lauren! You can. 🙂
Kelsey says
This recipe is great! I just had one issue: when you cook on HIGH, the cream will curdle. You should wait until the last 30 mins to add the cream along with pasta and shredded chicken.
Just that one adjustment and its perfect!
Jacob Henry says
Oh my god! Just made this and it’s was so amazing. Best Alfredo I’ve ever had, and it was SO EASY! Thanks so much, I’ll make it again soon for sure. Thank you !
Sheena says
Can you use grated Parmesan instead of shredded ?
Julie Espy says
Hi Sheena! You can use grated Parmesan instead of shredded. 🙂
Lina says
I how do you make the Alfredo sauce
Julie Espy says
Hi Lina! The alfredo sauce is made from the butter, cream cheese, chicken stock, and seasonings in this recipe. If you are looking for an Alfredo sauce recipe by itself, I have one here > https://breadboozebacon.com/alfredo-sauce/
Tracielegaul says
Cook the noodles first
Shannon says
Ok so im currently cooking your recipe! Great so far but have a question . i used more chicken than what called for…the sauce doesn’t seem to be thick enough..what can i do to thicken it up?? Please and thank you ?
Julie Espy says
Hi Shannon! If the sauce isn’t as thick as you would like after adding in the cheese you have a couple options. #1 – you can add more cheese stirring until it melts to get it to the consistency you like. #2 – Mix together 1 tablespoons cornstarch and 1 tablespoon water in a bowl and then mix that into the sauce once you take out the chicken. The sauce will thicken with the pasta starch and cheese, but this should help if the final product needs a little love. 🙂
Stephanie says
I am about to make this recipe with frozen chicken. So I cook it 6 hrs on high or low?
Julie Espy says
Hi Stephanie! You’ll want 6 hours on LOW for frozen breasts. Just double check that the chicken is cooked through before moving on with the recipe. 🙂
Casey says
Do you have instructions for freezing/thawing
Allan says
So I’m going to be making your recipe but with 4 pieces of chicken. So do I know to doudle everything in your ingredients or no?
Julie Espy says
Hi Allan! If you like your alfredo saucy, yes I would double the recipe. If you’re okay with a good coating on the chicken an pasta without much extra sauce you can double the chicken, pasta, and cheese. 🙂
Denise says
Wondering if this would work with Italian sausage links
Julie Espy says
Hi Denise! You could use sausage links instead of chicken if you prefer. You’ll want to cook the sausages and sauce on HIGH for 2 hours or LOW for 4 hours. (I have seen some recipes say LOW for 6 hours, so just be sure to check the internal temperature is 160F.) The sausage juices will alter the alfredo flavor a bit, but it should still be delicious!
Brian says
How big of a crockpot do I need to double your recipe? I’m adding broccoli and am also concerned about 2 lbs of pasta overflowing mine. Thank you.
Julie Espy says
Hi Brian! I use a 5-quart crockpot for this recipe. They make an 8-quart size, so I would go with that, or borrow a second 5-quart crock pot from a friend and make a batch in each. Hope this helps!
Theresa says
I was kind of skeptical about cooking the pasta in the crock pot just like you. HOWEVER this recipe turned out great. I added chicken broth with garlic in it and bumped up the measuring to 1 1/2 cups chicken broth. Other than that I followed everything else. This recipe now becomes a family favorite INSTANTLY!!!
Autumn says
Could you cube the chicken prior to cooking and skip the shredding part? Would it alter cooking time?
Julie Espy says
Hi Autumn! The cooking time could come down a bit since the chicken isn’t as thick as a whole breast, or you could cook for the same time and really let the flavors of the sauce get into the chicken.
Carol says
If I want to cook this for only two people… would I just half the ingredients? Do I need to adjust the cooking time at all?
Julie Espy says
Hi Carol! You would half the ingredients, and the cooking time would remain the same. You still need to get the chicken cooked through. The pasta portion of the recipe may not take quite as long, just be sure you cook to al dente.
Brian says
Can you use rice instead of pasta ??
Julie Espy says
Hi Brian! You can omit the pasta, finish the recipe as directed, and then mix in some cooked rice if you prefer.
Sydnee says
Quick question, I don’t have any of the cheese because I used the last of it and didn’t realize, would that affect this recipe at all? Or will it be okay without it??
Julie Espy says
As in you’re out of cream cheese AND Parmesan cheese? You can get away without cream cheese, but Parmesan is a must-have for alfredo sauce.
Red says
This recipe is absolutely AMAZING!! Everyone always goes for seconds. I tried cooking the noodles in the crockpot, but they didn’t cook enough. I now cook the noodles separately and I prefer this recipe to any I have had in a restaurant.
Kelly says
I’m using 3 thawed chicken breast. How long on low?
Julie Espy says
Hi Kelly! You’ll want to start checking the chicken at 4 hours in on LOW heat. Make sure the internal temp is 165 degrees F. You can also take a breast out, make a little cut and check it’s not pink inside if you don’t have a meat thermometer. Hope this helps!
Angelica Morgan says
Hi! Saw some comments about the pasta not cooking.. Was wondering if you were cooking on HIGH or LOW when you put the pasta in?? Perhaps that could be why? And if I cook the pasta separate, do you think it would taste different?
Julie Espy says
Hi Angelica! I was cooking on HIGH while the pasta was in the crock pot. If you cook the pasta separate you’ll be totally fine. Mix it into everything in the crock pot and let it sit for a few minutes to get that yummy sauce all over the place. Hope this helps!
Bob says
Was wondering about adding mushrooms to it was wondering if that would work and when should they be added
Julie Espy says
Hi Bob! I’m not a mushroom eater, but that being said I’ve seen plenty of parmesan cream sauce pastas with mushrooms so I think you’d be just fine to add them. 🙂 I did some research and it looks like you’ll add in sliced mushrooms with the chicken and let them cook the whole time. Hope this helps!
Kitty says
I made this tonight. Oh. My. Gosh! So good! I didn’t have bullion so I used a can of French Onion Soup and adjusted the seasonings accordingly. I was apprehensive about cooking the dried noodles in my ancient (and tall Presto) Crock-Pot, but it worked like a dream! Perfect, al dente noodles without an ounce of effort! I used a liner for quick clean up, and halved the recipe to make it for two; admittedly, I didn’t measure, but it was awesome! I really couldn’t be happier!
Keri says
Very good flavor!! Will def make again. My chicken was frozen and turned out great. The only thing is can get dry after adding pasta, and my family likes it with more sauce. I will double the sauce recipe next time! Other than that would not change anything.
Julie Espy says
I’m so glad your family enjoyed it Keri! My husband is into sauce too, I hear ya on the extra sauciness. 😉 Thank you for the feedback!!
Laura says
Do you mean 4, 1 lb chicken breasts, or 4 chickens breasts totaling to 1 lb?
Julie Espy says
Hi Laura! You want 4 breasts – which should total around 1 pound.
Most chicken breasts at the store are pretty big, so I usually butterfly 2 large breasts in half to make 4 smaller ones. I’m clarifying this in the recipe card now. Thanks for the great question!
Keith says
Hi, I’m going to try this today using frozen Chicken cubes(cooked) do i still use the times posted, also, i’m going to use Tagliatelle,do i allow the same timing as for other pasta or a little less?
Julie Espy says
Hi Keith! I would add the chicken and you could half the cooking time since you’re only thawing the chicken, not cooking raw chicken. Still, check that the chicken is warmed through before adding the pasta. (I haven’t tried this with frozen cooked chicken yet.) Since Tagliatelle is thinner than rigatoni, you could probably get away with 20-30 minutes of cooking time. OR if you want, cook the pasta on the stove, drain, add it in, and stir it all together. Then you don’t have to wait for the crock pot to cook the pasta. Hope this helps!! 🙂
Keith says
worked a treat everyone loved it, i cooked the sauce, added frozen cooked chicken for last 2 hours, yes 20 minutes worked great with the Tag’, many thanks for your reply
Chris P says
So are the ingredients a substitute for alfredo sauce or are we still adding alfredo sauce? Am a bit confused!
Julie Espy says
Hi Chris! All the ingredients listed make the alfredo sauce. You don’t need to add any pre-made alfredo sauce to this dish.
Steph says
So far so good. But after 30 minutes the pasta is not cooked. I was skeptical about this. So I’m cooking another 20 minutes and will see how that is. ?
Ashley says
Absolutely loved it! Next time I do want to have more sauce? Would I double the whole recipe besides the pasta ? Or just the heavy cream and chicken broth ?
Julie Espy says
If you want double the sauce, double everything except the chicken and pasta. You made a little 1 Tbsp cornstarch + 1 Tbsp water slurry to help thicken things up before adding the pasta in though. Hope this helps!
B says
I tried this today for my husband and I. As someone who is currently spending more time at home, the crockpot has been my bff and this beats making the same-old, same-old recipes. Husband loved it and I’m sneaking leftovers to bed at 11pm! Bow tie pasta would be a great option in substitution of rigatoni, too.
Natasha Douglas says
How large is the serving size? Is it 917kcal per serving?
Julie Espy says
Hi Natasha. The serving size is 1/8 of the recipe (about 1/2 pound chicken and 2 ounces uncooked pasta), and the nutrition assumes everything in the pot will be consumed (no sauce let behind!) 😉 I did just go through and double check all the nutrition counts per item against another nutrition calculator, because 971kcal seemed a bit high even with all the pasta, heavy cream, and cheeses. Some of the auto fill numbers were pretty high. With the updated nutrition (live on the recipe now) we’re down to 752kcal per serving. Hope this helps!
Carla says
This recipe is the best alfredo recipe I have ever made! Very easy to make. Love it!
Rachel says
For two thawed chicken breasts, how many hours on low?
Julie Espy says
If you’re using raw chicken start checking your chicken around 2 hours. There’s a note about this in the recipe card so you can have it for reference later. 🙂
Tayler Ochoa says
So you cook all Alfredo sauce ingredients and the chicken all together correct?
Julie Espy says
Yep! 🙂
Anna says
Hey, can i use shrimps as well? Would it be the same time?
Julie Espy says
Hi Anna! You could use shrimp, but the cooking time is completely different as the shrimp don’t take nearly as long to cook. Raw, peeled and deveined shrimp only need 25-30 minutes on HIGH if the sauce is already hot or 1 1/2 hours on HIGH (2 1/2 hours on LOW) if starting from scratch. I’d also recommend pre-cooking the pasta since you don’t want to overcook the shrimp while the pasta cooks. OR you could make stove top shrimp alfredo in about 15 to 20 minutes. 🙂
Erin says
Made this for a potluck at work and was told it was the best alfredo they ever had. Will definitely be making this again.
Amber says
This recipe was seriously so delicious! My whole family loved it and couldn’t get enough of it!! I did boil the noodles slightly before adding them to the crock pot. It was late and we were in a hurry to eat so I didn’t want to risk them taking forever in the crock. We will definitely be making this again ? We had baseball and my son wanted Alfredo but I knew I wouldn’t have time to make it like I normally do. I love this recipe even more than the traditional Alfredo!
Bradli Andrews says
Lovveeee this recipe, have made it multiple times now and have tweaked it a few different ways. I like to add bell peppers and spinach, or broccoli and spinach to mine just so I slip a few veggies into my meals. I was wondering what the serving size was for this though. You listed the nutritional facts but not the serving size. If you don’t mind letting me know I would really appreciate it!
Julie Espy says
Hi Brandi! The serving size is for one-sixth of the recipe. I know that’s not exactly easy to put into the exact amount of food, but you can eyeball 6 portions visually or use a spoon/knife to cut the crockpot contents in half then thirds. Hope this helps!
Justin Mull says
My noodles weren’t done after cooking on high for 30 minutes. I’ll know next time to cook them separately
Renee Engelmeyer says
Made this today and it was great. Cooking the pasta in the slow cooker thickened it up just perfect. I will definitely make this again.
Lizzy says
Happy New Year! I can’t wait to make the crock pot chicken alfredo! My husband will love this.
Alicia says
If I don’t have heavy cream could I use a jar of Alfredo sauce as a substitute and add the chicken broth?
Julie Espy says
Hi Alicia! I would substitute half and half or whole milk over a jarred sauce. You may need to make a cornstarch slurry and add it towards the end of the cooking (with the pasta and cheese) to thicken the sauce up though. This way you can control all of the flavors vs letting the jarred sauce take over.
Tara says
This was the best meal I’ve had for a long time!!
Marilyn says
Taste was great, flavor was Rick! The only thing was that the sauce separated a bit. Otherwise a winner!
Brenda Kelley says
Hands down the best recipe I have found for chicken fettuccine Alfredo ??❤️! I whisked thebsauce when I pulled out chicken to shred and that took care of lumps. Added broccoli and mushroom last 30 mins and cooked pasta on the side! New family favorite.
Kristy Scholl says
Hubby had me use 4 WHOLE breasts. I did double the sauce ingredients. I also used small rigatoni (made separately) and changed up the cheeses. I found a Tuscan reserved blend, plus an Asiago. I’ll let you know how it ends up…
pamela archer says
LOve this recipe. It was easy, took minimal time to prep. was done in 4 hrs on {medium} slow cook. Taste superb! I did slice my chicken breasts in half to make them thinner and cook faster. The chicken was falling apart as I tried to take it out of the pot to shred it. I did add just a bit of regular milk to the mix after I put the pasta in the pot as the sauce was thick and I may have put too much pasta in. After 40 minutes I checked for doneness with the pasta and it was almost there. I added just a little water to it as the sauce was wonderfully thick to add in cooking the pasta. let cook another 40 minutes. It was so perfect!!
Gina says
Hi. I’m cooking this right now. I have it all in except cream cheese. Do I add that now in the beginning or once chicken is cooked. A recent recipe made was buffalo chicken pasta and she had said add the cream cheese after chicken is cooked. I just don’t wanna mess this up. It’s part of the sauce so I’m sure I add it now but can u confirm? Thx.
Julie Espy says
Hi Gina. The cream cheese goes in at the beginning so it can melt into the sauce. Then you don’t have little bits of cream cheese later. 🙂
Lyn says
Can you use frozen shrimp? And can you just shred the chicken in the crockpot prior to the pasta instead of taking it out?
Julie Espy says
Hi Lyn! You can use frozen shrimp instead of chicken. It will cook for 2-3 hours on the LOW setting. You can absolutely shred your chicken in the crock pot. It’s just easier for me to do it on a plate. 🙂
Kat says
Tried this recipe for the first time tonight, and really enjoyed it! It was delicious and creamy just as an alfredo should be!
Maggie says
Great taste. I turn on CrockPot and add butter and broth. Add in softened cream cheese and wait about 10 minutes for all to melt. I then vigorously whisk to blend so there are no cream cheese lumps. I always cook & serve my pasta on the side so all the liquids are not absorbed into the pasta. Also, sauce is easier to freeze without pasta in it.
Luna Regina says
This looks amazing, Julie! The slow cooker makes it so easy.
Me says
Cream cheese is key! It made the sauce nicely thick. I cooked the pasta first- great idea! I love this recipe!!
Kate says
Hello! I am wondering how long to cook this on low. I have about 1lb of the chicken and it is thawed!
Also, I am going to cook the noodles first. When I put them cooked into the crockpot, how long will it need to sit? Just long enough to soak it all together?
Thank you!
Julie Espy says
Hi Kate! You’ll want to cook thawed chicken for 3-4 hours on the LOW setting. Since you’re boiling your pasta separately, once you stir it into the sauce and chicken and the Parmesan melts, you’re ready to eat!
Maggie says
Yum! I turned on my CrockPot to high added the cream cheese, butter, chicken stock and heavy cream (I use half & half) and let it melt. Whisk vigorously to combine to avoid it being lumpy, then add chicken etc
Also, cook your pasta on the side and just spoon over chicken Alfredo sauce. There is plenty leftover and you don’t want your pasta getting soggy.
Tim says
Came out great. Gave the sauce a whisk after I removed the chicken. Kids (9 and 11) said it was delicious. Thanks!
christina says
Turned out delicious! Would also be great if you added some chopped bacon, broccoli or peas in. My chicken wasn’t fully cooked after 2 hours on high, but that could have been my fault. Maybe my chicken wasn’t fully defrosted in the centre. Next time I’ll do 2.5-3 hours just as a precaution. Otherwise I will definitely make it again.
Kat says
This was by far the best & easiest chicken Alfredo I have found!!!
Devin says
Although this ended up good, I had a lot of problems. I followed the directions step by step, but ended up with a soupy curdled mess. The sauce separated, and the noodles were not cooked after 30 minutes of being in the sauce. I had to take everything out, save the sauce, and waited forever for the noodles to cook. I’m not sure where I went wrong even though I followed the directions, but this is not something I will make again.
Patrick says
If I am doubling the recipe, do I need to adjust the cook time?
Julie Kotzbach says
Hi Patrick! You shouldn’t need to adjust the cooking time as long as the liquid covers the chicken so it can help the meat come up to tem. You can always double check the internal temp has hit 165F with a meat thermometer if needed.
Debi Philibin says
What if I want to leave chicken out all together—how long to cook the sauce and noodles?