Olive Garden Chicken Pasta (Crockpot Recipe)

nibbleboard.com/recipes/olive-garden-chicken-pasta-crockpot-recipe

Ingredients

Instructions

1. Place the chicken breasts flat in the bottom of the slow cooker. Pour the entire bottle of Italian dressing over the chicken.
2. Sprinkle 1/4 cup of the parmesan cheese and the black pepper over the chicken and dressing. Place the block of cream cheese on top.
3. Cover and cook on LOW for 5-6 hours or HIGH for 4 hours, until the chicken shreds easily with a fork.
4. When the chicken has about 20 minutes left, cook the penne pasta in a large pot of salted boiling water according to package directions. Drain well.
5. Shred the chicken directly in the slow cooker using two forks. Stir everything together until the cream cheese is fully melted and the sauce is smooth.
6. Add the drained pasta to the slow cooker and toss until every piece is coated in the creamy sauce. Sprinkle the remaining 1/4 cup parmesan over the top.
7. Garnish with fresh chopped parsley and serve immediately while hot.

Nutrition per Serving

Chef Tips

• I've found that using the Olive Garden brand Italian dressing specifically makes a real difference here — the herb blend is what gives it that copycat flavor. Store-brand Italian dressing works but tastes noticeably different.
• Don't cook the pasta ahead of time and let it sit — it absorbs the sauce. I always time it so the pasta finishes right when the chicken is ready to shred.
• After trying both, I always go with LOW and slow for 5-6 hours. The chicken comes out more tender than on HIGH, and the cream cheese melts down more evenly.
• If your sauce looks too thick after adding the pasta, stir in 2-3 tablespoons of the reserved pasta water to loosen it up.
• Leftovers thicken up in the fridge. Add a splash of milk when reheating and stir over medium heat — it comes back to life perfectly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools — this is normal.