Crock Pot Olive Garden Chicken Pasta
A comforting slow-cooker pasta dish featuring tender chicken, creamy cheese, and Olive Garden dressing, perfect for busy weeknights.
Ingredients
- 2 pounds boneless, skinless chicken breast
- 16 ounces Olive Garden salad dressing (or creamy Italian dressing substitute)
- 1 teaspoon garlic powder
- 16 ounces penne pasta
- 8 ounces softened cream cheese (cut into cubes)
- ½ cup grated Parmesan cheese (divided)
- ½ cup half and half (optional, for extra creaminess)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Prepare your slow cooker by spraying the bottom with non-stick spray. Place chicken breasts inside and sprinkle with garlic powder. Pour the Olive Garden dressing over the chicken.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours, until chicken reaches 165°F.
- While the chicken cooks, boil penne pasta according to package instructions, then drain.
- Once chicken is done, shred it in the slow cooker using two forks. Add cooked pasta, cream cheese cubes, and ¼ cup of grated Parmesan cheese. Pour in half and half if desired.
- Stir well to combine, cover, and cook on low for another 30 minutes.
- Before serving, sprinkle with remaining Parmesan cheese.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently with a splash of milk or half and half.