Sun-Dried Tomato Chicken Alfredo

Super simple and so delicious! Tender bites of chicken in a creamy, intensely flavored tomato sauce with swirls of pasta and lots of Parmesan. A family fave!

📝 Ingredients

• 28 ounce can crushed tomatoes
• 1 tablespoon Italian seasoning
• 6 cloves garlic (minced)
• 8.5 ounce jar sun dried tomatoes (packed in oil with herbs)
• 15 ounce jar alfredo sauce
• 2 pounds boneless skinless chicken breasts
• 1/2 cup grated parmesan cheese
• 1 pound fettuccine noodles

👨‍🍳 Instructions

1. 1Add the crushed tomatoes, Italian seasoning, garlic to the crockpot.
2. 2Drain the oil from the sun dried tomatoes, then add the the tomato mixture in the slow cooker (See note.) Pour in the alfredo sauce then mix everything together.Lay the chicken breasts on top of the sauce and press down lightly so they are just submerged.
3. 3Cook on high for 2.5-3 hours, or low for 3-3.5 hours.
4. 415 minutes before the sauce is ready, cook the fettuccini noodles in salted water, per package instructions.
5. 5Once the sauce is ready and chicken is cooked through, remove the chicken from the sauce and chop it into bite sized pieces. (Optional: shred chicken instead of chopping.) Mix the chicken back into the sauce.
6. 6Stir the parmesan into the sauce, then toss sauce with the fettuccini. Optional: garnish with chopped parsley and additional parmesan cheese.