Description
A creamy, flavorful Crockpot Olive Garden Chicken recipe that combines tender shredded chicken with Italian dressing, parmesan, cream cheese, and pasta. This slow cooker dish is easy to prepare and perfect for a comforting family meal.
Ingredients
Chicken and Sauce
- 1.5 pounds chicken breasts
- 1 (16 ounce) bottle Olive Garden Italian dressing
- 1/2 cup grated parmesan cheese
- 8 ounces cream cheese
Pasta
- 16 ounces cooked pasta
- 1/4 cup grated parmesan cheese (for mixing in)
Instructions
- Prepare the Chicken and Sauce: Place the chicken breasts flat in the slow cooker. Pour the entire bottle of Olive Garden Italian dressing over the chicken, ensuring all pieces are coated.
- Add Cheese and Cook: Sprinkle 1/2 cup grated parmesan cheese evenly over the chicken and dressing. Place the block of cream cheese on top of the chicken. Cover with the slow cooker lid and cook on low for 6 hours or on high for 4 hours until the chicken is tender and cooked through.
- Cook the Pasta: Meanwhile, cook the pasta according to package directions until al dente. Drain and set aside.
- Shred the Chicken: After cooking, use two forks or shredders to shred the chicken evenly within the slow cooker, mixing it gently with the sauce and cheeses.
- Combine Pasta and Finish: Sprinkle 1/4 cup grated parmesan cheese over the shredded chicken, then add the cooked pasta to the slow cooker. Stir gently to combine all ingredients well.
- Serve: Serve the creamy chicken pasta hot, directly from the slow cooker or plated, for a hearty meal.
Notes
- You can use any pasta shape you prefer, though penne or rotini works well to hold the sauce.
- For a lower fat option, use reduced-fat cream cheese and parmesan.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- If you want extra vegetables, consider adding sautéed mushrooms or spinach when mixing in the pasta.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
