Crockpot Olive Garden Chicken Pasta (Printer-Friendly)
Slow cooked chicken, penne, and creamy Parmesan sauce make this Italian-inspired dinner rich and comforting.
# What You’ll Need to Cook:
→ Main
01 -
700-900 g boneless, skinless chicken breasts
02 -
475 ml Olive Garden Italian dressing
03 -
60 g freshly grated Parmesan cheese, divided
04 -
0.5 teaspoon ground black pepper
05 -
4 cloves garlic, minced
06 -
225 g full-fat cream cheese, cubed
07 -
450 g penne pasta
# Steps to Prepare:
01 -
Arrange chicken breasts in a single layer in the base of the slow cooker.
02 -
Combine Italian dressing, 30 g Parmesan cheese, black pepper, and minced garlic in a bowl. Whisk until thoroughly blended and pour the mixture over the chicken.
03 -
Distribute cubed cream cheese evenly over the chicken and sauce.
04 -
Cover and cook on HIGH for 4 hours or on LOW for 6 hours, until the chicken is fork-tender.
05 -
Prepare penne pasta in boiling salted water according to package instructions until al dente. Reserve 240 ml pasta water, then drain pasta and set aside.
06 -
Shred the cooked chicken directly in the slow cooker using two forks, integrating it with the creamy sauce.
07 -
Add cooked penne to the slow cooker. Gently fold until pasta is fully coated. Incorporate reserved pasta water incrementally to adjust sauce consistency as desired.
08 -
Distribute pasta and chicken onto plates. Sprinkle with remaining Parmesan cheese and serve warm.
# Extra Cooking Tips:
01 -
For optimal flavor, use Olive Garden Italian dressing. For less tang, substitute half the dressing with water.
02 -
Avoid shredding the chicken too finely; leaving larger pieces enhances texture.