Description
A comforting and flavorful Slow Cooker Olive Garden Chicken Pasta that combines tender chicken, creamy cheeses, and zesty Italian dressing for an easy, delicious meal perfect for busy days.
Ingredients
Scale
Chicken and Sauce
- 2 pounds boneless skinless chicken breast
- 1 bottle (16 ounces) Olive Garden Italian Dressing
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons sun dried tomatoes, chopped
- 8 ounces cream cheese
- 4-5 basil leaves, torn
Pasta
- 1 pound penne pasta
Instructions
- Prepare Slow Cooker: Place the chicken breasts in the slow cooker and pour the entire 16-ounce bottle of Olive Garden Italian Dressing evenly over the chicken.
- Add Cheese and Tomatoes: Sprinkle 1/4 cup of grated Parmesan cheese over the chicken and dressing, then add the chopped sun dried tomatoes. Top the mixture with the block of cream cheese.
- Cook Chicken: Cover the slow cooker with the lid and cook on low for 5 to 6 hours or on high for 4 hours until the chicken is fully cooked and tender enough to shred easily with a fork.
- Cook Pasta: Meanwhile, cook the penne pasta according to the package directions until al dente. Drain the pasta and set aside.
- Combine Ingredients: Once the chicken is cooked, shred it inside the slow cooker using two forks. Add the torn basil leaves, the remaining 1/4 cup of Parmesan cheese, and the cooked penne pasta. Stir everything together well to combine.
- Serve: Serve the pasta immediately while warm for a creamy, flavorful dish that captures the essence of Olive Garden’s Italian favorites.
Notes
- For extra flavor, you can add minced garlic or Italian seasoning when adding the dressing.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Use gluten-free pasta to make this dish gluten-free.
- If you prefer a thicker sauce, add a bit more Parmesan or cream cheese.
- Basil leaves can be substituted with fresh spinach or parsley for a different herbaceous note.
