Slow Cooker Olive Garden Chicken Pasta
This creamy Slow Cooker Olive Garden Chicken Pasta combines seared chicken, Olive Garden Italian Dressing, parmesan, cream cheese, and al dente penne for a rich, flavorful slow-cooker meal.
Equipment
- slow cooker
- skillet
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts
- salt and black pepper to taste
- 1 16-ounce bottle Olive Garden Italian Dressing
- 1/4 cup grated parmesan cheese
- 1 8-ounce block cream cheese, cut into cubes
- 1 lb penne pasta, cooked to al dente
- fresh parsley for topping (optional)
Instructions
- Pat the chicken breasts completely dry with a paper towel. Season them lightly on both sides with salt and black pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, carefully place the chicken in the pan and sear for 2-3 minutes per side, until a golden-brown crust forms. The chicken does not need to be cooked through.
- Transfer the seared chicken breasts to the basin of your slow cooker. Pour the entire bottle of Olive Garden Italian Dressing over the chicken. Sprinkle the grated parmesan cheese evenly over the top.
- Place the lid on the slow cooker. Cook on HIGH for 4 hours or on LOW for 6 to 8 hours. Do not open the lid during the cooking process to avoid releasing heat.
- Once the cooking time is complete, remove the lid. Use two forks to shred the chicken directly inside the slow cooker.
- Add the cubes of cream cheese to the hot liquid in the slow cooker. Stir briefly, then place the lid back on for about 10 minutes to allow the cream cheese to soften and melt completely.
- Remove the lid and stir everything together until the sauce is smooth, glossy, and wonderfully creamy. Add your separately cooked al dente penne pasta. Gently fold the pasta into the sauce until well-coated. Serve immediately, garnished with fresh parsley if desired.
Notes
For the best flavor, don’t skip searing the chicken; it creates a deep, savory character. Use full-fat, block-style cream cheese for the creamiest sauce and to prevent it from separating. Always cook your pasta separately to al dente and only add it at the very end to prevent it from becoming mushy.