Olive Garden Chicken Pasta
If you’ve ever wanted that creamy Olive Garden chicken pasta at home, this recipe is for you. Easy to make with simple ingredients, it tastes just like the restaurant version. Perfect for a family dinner or cozy night in, this dish brings comfort to your table without the hassle.
Equipment
- Slow Cooker
- Pot
Ingredients
Chicken and Sauce
- 3 to 4 pieces boneless skinless chicken breasts
- 16 oz Olive Garden Italian dressing bottle
- 8 oz cream cheese softened
- 1/2 cup Parmesan cheese grated
- 1/2 teaspoon garlic powder
Pasta
- 16 oz penne pasta
- to taste salt for boiling pasta
Garnish
- to taste fresh chopped parsley
- optional extra Parmesan cheese for topping
Instructions
- Place the chicken breasts into your slow cooker. Pour the Italian dressing over the top and sprinkle in the garlic powder. Add the cream cheese in small spoonfuls, then top with grated Parmesan.
- Set your slow cooker to LOW for 6 to 7 hours or HIGH for 4 hours. The chicken will become tender and easy to shred.
- Use two forks to shred the chicken directly in the slow cooker. Stir the mixture well so the cream cheese and dressing fully combine into a smooth, rich sauce.
- About 30 minutes before serving, cook your pasta in salted water according to package instructions. Drain and set aside.
- Mix the cooked pasta into the creamy chicken mixture. Stir to coat evenly. Finish with a sprinkle of parsley and extra Parmesan if desired.
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Notes
Feel free to add steamed broccoli, sun-dried tomatoes, or crushed red pepper flakes for a twist.