Crockpot Olive Garden Chicken Pasta
A delightful and comforting dish that combines tender chicken, creamy sauce, and pasta, all made in one pot, perfect for busy weeknights.
Ingredients
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- 16 oz Olive Garden Italian dressing For flavor infusion.
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes Optional for heat.
Pasta
- 12 oz penne or rotini pasta
- 1/2 cup reserved pasta water To adjust sauce consistency.
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- Arrange the boneless skinless chicken breasts in the base of your crockpot.
- Pour the Olive Garden Italian dressing over the chicken, ensuring each piece is well coated.
- Place the softened cream cheese on top of the chicken and dressing.
- Sprinkle the grated Parmesan, garlic powder, onion powder, black pepper, and optional red pepper flakes.
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Cooking
- Shred the chicken in the crockpot using two forks when cooking time is nearly up.
- Cook the penne or rotini pasta according to the package instructions until al dente, reserving 1/2 cup of pasta water before draining.
- Add the pasta and reserved pasta water to the crockpot and stir to combine.
- Set the crockpot to WARM for an additional 5-10 minutes.
- Garnish with chopped parsley before serving.
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Notes
To enhance flavor, consider adding more cream cheese for creaminess. Leftovers taste even better the next day!