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Crockpot Olive Garden Chicken Pasta

A creamy, flavorful dish made with tender chicken, rich sauce, and pasta, perfect for busy weeknights and family dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5-2 pounds boneless, skinless chicken breasts
  • 1 16-ounce bottle Olive Garden Italian dressing
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1/2 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 8-ounce block full-fat cream cheese, cubed
  • 16 oz penne pasta

Method
 

Preparation
  1. Place the chicken breasts in the bottom of the slow cooker.
  2. In a bowl, mix the Olive Garden dressing, 1/4 cup Parmesan, black pepper, and minced garlic until combined. Pour over the chicken.
  3. Sprinkle the cream cheese on top of the chicken.
  4. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until chicken is tender.
Cooking the Pasta
  1. When the chicken is cooked, cook the penne pasta according to package directions until al dente. Drain but reserve 1 cup of pasta water. Set aside.
Final Steps
  1. Using two forks, shred the chicken in the slow cooker, mixing it with the creamy sauce.
  2. Add the cooked penne to the slow cooker and stir gently to coat the pasta in the chicken and sauce. If needed, add the reserved pasta water, a little at a time, until the sauce reaches the desired consistency.
  3. Serve warm, topped with the remaining Parmesan cheese if desired.

Notes

Serve this dish with a side of garlic bread and a fresh green salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days. For an even creamier version, add in some spinach or sun-dried tomatoes during the last hour of cooking.