Description
This Slow Cooker Olive Garden Chicken Pasta is a creamy, comforting dish that combines tender chicken breasts cooked in Italian dressing with cream cheese and Parmesan. Served over perfectly cooked penne pasta, it’s an easy, flavorful meal that requires minimal effort and is perfect for busy weeknights or casual family dinners.
Ingredients
Units
Scale
Main Ingredients
- 1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine)
- 16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp. black pepper
- 8 oz. cream cheese
For Serving
- 16 oz. penne pasta, cooked according to package directions and drained well
Instructions
- Add Chicken: Place the chicken breasts into the slow cooker, arranging them in a single layer for even cooking.
- Add Dressing and Seasoning: Pour the Olive Garden Italian dressing over the chicken. Sprinkle the 1/4 cup of grated Parmesan cheese and black pepper evenly on top.
- Add Cream Cheese: Place the 8 oz. cream cheese on top of the chicken and sauce mixture without stirring, allowing it to soften and melt during cooking.
- Slow Cook: Cover the slow cooker with the lid and cook on HIGH for 4 hours or on LOW for 5-6 hours until the chicken is tender and fully cooked.
- Cook Pasta: When the slow cooker time is nearing completion, begin cooking the penne pasta on the stovetop following the package instructions. Once cooked, drain the pasta thoroughly.
- Combine and Shred: Using two forks, shred the chicken directly in the slow cooker, mixing it well with the creamy sauce.
- Mix Pasta and Cheese: Add the drained penne pasta to the slow cooker and stir to combine everything evenly. Sprinkle the remaining Parmesan cheese over the top and stir once more.
- Serve: Dish out the creamy chicken pasta onto plates or bowls and enjoy immediately while hot.
Notes
- For a lower sodium option, choose a low-sodium Italian dressing.
- You can substitute cream cheese with a combination of cream and shredded mozzarella for a lighter version.
- If you prefer a thicker sauce, add a tablespoon of cornstarch mixed with water before adding the pasta and cook for an additional 15 minutes on HIGH.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding fresh herbs like basil or parsley before serving can enhance flavor and presentation.
Nutrition
- Serving Size: 1 serving (about 1/8th of recipe)
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 85mg
