Description
Indulge in the creamy and flavorful Crockpot Olive Garden Chicken Pasta that mirrors the beloved restaurant dish. This easy slow cooker recipe yields tender chicken in a rich, cheesy sauce tossed with pasta for a comforting meal.
Ingredients
Scale
Chicken:
- 2 pounds boneless skinless chicken breasts
Sauce:
- 16 ounces Olive Garden Italian dressing
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Pasta:
- 1 pound penne or rotini pasta
- ½ cup reserved pasta water
- Chopped fresh parsley for garnish
Instructions
- Prepare Chicken: Place chicken breasts in the crockpot, pour Italian dressing over the chicken, season with spices, and top with cream cheese and Parmesan.
- Cook Chicken: Cover and cook on low for 5–6 hours or on high for 3–4 hours until chicken is tender.
- Cook Pasta: Cook pasta according to package instructions and reserve ½ cup of pasta water.
- Shred Chicken: Shred chicken in the crockpot, combine with sauce, add cooked pasta and reserved water, toss to coat.
- Serve: Garnish with parsley and serve warm.
Notes
- For added flavor, mix in fresh spinach or sun-dried tomatoes with the pasta.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 105 mg
