Description
This Crockpot Olive Garden Chicken Pasta is a creamy and flavorful dish that is perfect for a comforting family dinner. Tender chicken cooked in Italian dressing and cream cheese, then tossed with pasta for a satisfying meal.
Ingredients
Scale
Chicken Pasta:
- 2 pounds boneless, skinless chicken breasts
- 1 (16 oz) bottle Olive Garden Italian Dressing (or any creamy Italian dressing)
- 1/2 cup grated Parmesan cheese
- 1 block (8 oz) cream cheese, cut into cubes
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 12 oz penne or rotini pasta, cooked and drained
- Optional chopped parsley or extra Parmesan for garnish
Instructions
- Prepare the Crockpot: Place chicken breasts in the bottom of the crockpot. Pour Italian dressing over the chicken, sprinkle with Parmesan cheese, garlic powder, and black pepper.
- Cook the Chicken: Top with cubed cream cheese. Cover and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and easily shredded.
- Shred and Combine: Shred the chicken in the crockpot using two forks, stir to combine with the sauce. Add cooked pasta and stir until fully coated.
- Final Touches: Let sit on warm for 5–10 minutes to allow the sauce to thicken slightly. Garnish with chopped parsley and extra Parmesan before serving.
Notes
- For added veggies, stir in steamed broccoli or spinach at the end.
- This dish thickens as it cools—add a splash of pasta water or milk to loosen if needed when reheating.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg
