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Slow Cooker Olive Garden Chicken Pasta

A comforting and creamy dish combining tender chicken, flavorful sauce, and perfectly cooked pasta, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach
  • 1 cup fresh parsley
  • 1 cup chicken broth
  • 10.5 oz can of cream of chicken soup
  • 8 oz penne pasta
  • 1 packet Italian dressing seasoning mix
  • to taste salt and pepper
  • 8 oz block of cream cheese
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese

Method
 

Preparation
  1. Place the chicken breasts in the slow cooker, ensuring they’re arranged evenly for thorough cooking.
  2. Add the chicken broth, cream of chicken soup, Italian dressing seasoning mix, salt, and pepper. Stir gently to incorporate.
  3. Cover and cook on low for about 6 hours or until the chicken is tender.
  4. Shred the chicken in the slow cooker using two forks.
  5. Stir in the cream cheese, heavy cream, and spinach.
  6. Cook on low for an additional 30 minutes.
  7. Meanwhile, cook the penne pasta according to package instructions until al dente.
  8. Serve the chicken mixture over the cooked pasta, garnishing with grated Parmesan cheese and fresh parsley.

Notes

Serve with a light side salad or garlic bread. Leftovers can be stored in the fridge for up to 3-4 days and can be frozen for up to 3 months.