Step 1

Soak cashews in water overnight.

Step 2

Saute onion and garlic in 1 tbsp ghee until sweated and slightly caramelized. Add to food processor.

Step 3

Add soaked cashews plus 1 cup of soaking water into a food processor. Process until smooth. Add salt + pepper to taste. Add additional cashew soaking water if mixture seems too thick.

Step 4

Season chicken breasts with garlic powder, salt, pepper and onion powder. Add to slow cooker. Add in chicken broth and 1/2 of the alfredo sauce. Add in 4 tbsp ghee and sprinkle with salt + pepper. Cook on low for 3 hours or until chicken registers 165F on an instant read thermometer.

Step 5

Once chicken is cooked, set aside on a plate and tent with foil. Add penne to crock pot (the alfredo sauce should still be in there) and cook on high for 30 minutes. Add additional cashew soaking water and alfredo sauce if mixture seems too thick or you need more.

Step 6

Once penne is cooked, slice chicken into bite sized pieces and add back to slow cooker. Mix to incorporate sauce and garnish with parsley and additional salt + pepper if desired.