Crockpot Olive Garden Chicken Pasta
A creamy and savory chicken pasta dish inspired by Olive Garden, perfect for busy weeknights and gatherings.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts You can substitute with chicken thighs for juiciness.
- 16 oz Olive Garden Italian dressing Key for flavor infusion.
- 8 oz cream cheese, softened Creates a creamy sauce.
- 1/2 cup grated Parmesan cheese For flavor enhancement.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes Optional for heat.
- 12 oz penne or rotini pasta Other types like fusilli or farfalle can also be used.
- 1/2 cup reserved pasta water To adjust sauce consistency.
- 1/4 cup chopped fresh parsley For garnish.
Instructions
Preparation
- Place the boneless, skinless chicken breasts in the base of the crockpot.
- Pour the Olive Garden Italian dressing over the chicken, ensuring it is well coated.
- Add the softened cream cheese on top of the chicken and dressing.
- Sprinkle the grated Parmesan cheese, garlic powder, onion powder, black pepper, and red pepper flakes (if using) over the chicken.
Cooking
- Cover the crockpot and set it to LOW for 5-6 hours or HIGH for 3-4 hours until the chicken is tender.
- Cook the pasta according to package instructions, reserving 1/2 cup of pasta water before draining.
- Once the chicken is cooked, shred it in the crockpot and stir it with the sauce.
- Add the cooked pasta along with the reserved pasta water to the crockpot and stir to coat.
- Set the crockpot to WARM and let it sit for 5-10 minutes before serving.
Serving
- Plate the pasta and garnish with fresh parsley and additional Parmesan cheese if desired.
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Notes
For richer flavor, let the dish sit on WARM after cooking. Store leftovers in an airtight container for 3-4 days.