Crockpot Olive Garden Chicken Pasta
A satisfying and flavorful meal featuring tender chicken, creamy sauce, and al dente pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts
- 1 bottle (16 ounce) Olive Garden Italian dressing
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 block (8 ounce) full-fat cream cheese, cubed
- 16 ounces penne pasta
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of your slow cooker, evenly spread out.
- In a separate bowl, combine the Olive Garden Italian dressing, 1/4 cup of grated Parmesan cheese, black pepper, and minced garlic. Stir until well mixed.
- Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is well-coated.
- Sprinkle the cubed cream cheese on top of the chicken.
Cooking
- Cover the slow cooker and set to HIGH for 4 hours or LOW for 6 hours.
- While the chicken is cooking, prepare the penne pasta according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it thoroughly with the creamy sauce.
- Gently toss the cooked penne pasta into the slow cooker and stir to coat the pasta. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is reached.
Serving
- Scoop the Crockpot Olive Garden Chicken Pasta onto plates and sprinkle with remaining Parmesan cheese if desired.
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Notes
For garnishing, consider adding fresh parsley or basil. Serve with garlic bread and a side salad for a complete meal.