Crockpot Olive Garden Chicken Pasta
A cozy and comforting dish combining tender chicken, creamy sauce, and perfectly cooked pasta, perfect for busy days and family dinners.
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken breasts Choose quality chicken for best results.
- 1 16-ounce bottle Olive Garden Italian dressing
- 1/2 cup freshly grated Parmesan cheese, divided Reserve some for serving.
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced Use freshly minced for best flavor.
- 1 8-ounce block full-fat cream cheese, cubed Key ingredient for creaminess.
- 16 ounces penne pasta Can also use other pasta shapes.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- In a bowl, mix the Olive Garden Italian dressing, 1/4 cup Parmesan cheese, black pepper, and minced garlic. Pour over the chicken.
- Sprinkle the cubed cream cheese on top of the chicken.
- Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Cooking Pasta
- Cook the penne pasta according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Combining
- Once the chicken is cooked, shred it right in the slow cooker using two forks.
- Add the cooked penne pasta to the slow cooker and stir to combine.
- If the sauce is too thick, add reserved pasta water until desired consistency is reached.
Serving
- Ladle a generous portion onto each plate or bowl and sprinkle remaining Parmesan cheese on top.
- Garnish with fresh parsley or basil, and serve with crusty garlic bread or a side salad.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Freezing is also possible for up to 3 months. Thaw overnight before reheating.