Description
A creamy, tangy, and comforting slow cooker chicken pasta inspired by Olive Garden, featuring zesty Italian dressing, cream cheese, and Parmesan for an easy, flavorful dinner.
Ingredients
- 2–3 boneless skinless chicken breasts
- 1 (16 oz) bottle Olive Garden Italian dressing
- 8 oz cream cheese, cut into chunks
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
- 12 oz penne pasta
Instructions
- Spray or line the slow cooker insert for easy cleanup.
- Place chicken breasts in the slow cooker. Pour the entire bottle of Italian dressing over the chicken.
- Sprinkle grated Parmesan and ground black pepper over the chicken, then top with chunks of 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.
- About 20–30 minutes before serving, cook the penne pasta to al dente, then drain.
- Stir the contents of the slow cooker to blend the sauce and shred the chicken with two forks.
- Add the cooked pasta to the slow cooker and gently mix to coat the pasta evenly with the sauce.
- Serve immediately, optionally garnished with extra Parmesan or chopped parsley.
Notes
- Use half dressing and half chicken broth or cream for a milder sauce.
- Add vegetables like broccoli or mushrooms in the last 30–60 minutes for more flavor.
- Substitute heavy cream at the end if avoiding cream cheese.
- Leftovers store well in the fridge for up to 3 days or freezer for 3 months.
- Reheat with a splash of milk or cream to loosen the sauce.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
