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Creamy Crockpot Olive Garden Chicken Pasta
Alyssa

Creamy Crockpot Olive Garden Chicken Pasta

Savor creamy, slow-cooked chicken pasta inspired by Olive Garden—simple to prepare and perfect for a hearty family dinner.
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Ingredients Method

Ingredients
  

  • 1.5-2 lbs boneless skinless chicken breasts: The star of the dish, tender chicken breasts absorb the sauce's flavors while cooking, resulting in a succulent bite that's both protein-rich and satisfying.
  • 1 bottle Olive Garden Italian dressing: This dressing brings in a zesty herbal flair, acting as both a marinade and sauce base, enhancing the dish's overall taste.
  • 1 cup freshly grated Parmesan cheese: Adding a creamy nutty flavor, Parmesan also helps thicken the sauce, giving it the signature creamy consistency.
  • ½ tsp black pepper: A key spice that adds a subtle heat balancing the rich, creamy elements of the dish.
  • 4 cloves garlic minced: Garlic provides aromatic depth and enhances the overall flavor profile of the sauce.
  • 1 block full-fat cream cheese: The richness of cream cheese adds creaminess to the sauce making it luscious and indulgent.
  • 16 oz penne pasta: This pasta shape is perfect for catching the sauce ensuring every bite is packed with flavor.

Method
 

  1. Prepare the chicken: Place 1.5-2 lbs boneless, skinless chicken breasts at the bottom of your slow cooker, ensuring they are spread out evenly.
  2. Make the sauce: In a medium mixing bowl, combine 1 bottle Olive Garden Italian dressing, 1 cup freshly grated Parmesan cheese, ½ tsp black pepper, and 4 cloves garlic, minced. Stir well until the cheese is well incorporated.
  3. Combine with chicken: Pour the sauce mix over the chicken, ensuring the breasts are fully coated.
  4. Add cream cheese: Top the chicken and sauce with 1 block full-fat cream cheese, allowing it to melt and integrate during cooking.
  5. Cooking time: Cover the slow cooker and set it to cook on high for 4 hours or on low for 6 hours, until the chicken is tender and easily shredded.
  6. Cook the pasta: Approximately 30 minutes before the chicken is done, cook your 16 oz penne pasta according to package directions until al dente. Drain and set aside.
  7. Shred the chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the creamy sauce until well combined.
  8. Add pasta: Gently fold the cooked penne into the chicken and sauce mixture until all the pasta is coated with the creamy sauce.
  9. Serve: Serve the pasta warm, garnished with additional Parmesan cheese if desired for added flavor.