Slow Cooker Olive Garden Chicken Pasta Recipe

Introduction

This Slow Cooker Olive Garden Chicken Pasta is a creamy, flavorful dish that’s perfect for easy weeknight dinners. Tender chicken cooked in Italian dressing and combined with pasta creates a comforting, rich meal that your whole family will love.

Ingredients

• 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
• 1 pound penne pasta

Instructions

1. Step 1: Place the chicken breasts into a large slow cooker and pour the entire bottle of Italian dressing evenly over the chicken to coat it thoroughly.
2. Step 2: Sprinkle 1/4 cup of grated parmesan cheese on top of the chicken and dressing, add the chopped sun dried tomatoes, then place the block of cream cheese in the center of the slow cooker.
3. Step 3: Cover and cook on low for 5-6 hours or high for 4 hours until the chicken is tender and infused with the flavors.
4. Step 4: About 30 minutes before the chicken is done, cook the penne pasta in boiling salted water according to package instructions until al dente, then drain and set aside.
5. Step 5: Shred the chicken inside the slow cooker using two forks, mixing it with the melted cream cheese and dressing to form a creamy sauce.
6. Step 6: Add the torn basil leaves, the remaining 1/4 cup parmesan cheese, and the cooked pasta to the slow cooker. Stir well to combine and coat the pasta evenly with the sauce.
7. Step 7: Serve immediately, garnished with extra parmesan or fresh basil if you like. Enjoy your creamy, hearty chicken pasta fresh and warm.

Tips & Variations

• For a richer flavor, substitute sun dried tomatoes packed in oil and include a tablespoon of the oil for extra depth.
• Try using rotini or rigatoni if penne isn’t available; they hold the sauce nicely.
• Add a pinch of red pepper flakes to the slow cooker for a subtle spicy kick.
• Fresh basil can be replaced with dried basil; use about 1 teaspoon and add it with the dressing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but increase the cooking time by about an hour on low to ensure the chicken is fully cooked and tender.

Is it possible to make this recipe without a slow cooker?

While the slow cooker yields the best, tender results, you can bake the chicken in a covered dish at 375°F (190°C) for about 40-50 minutes and then mix with the other ingredients.

Slow Cooker Olive Garden Chicken Pasta Recipe

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★★★★★

5 from 110 reviews

• Author: Lana
• Total Time: 5 hours 40 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Olive Garden Chicken Pasta is a creamy and flavorful dish combining tender slow-cooked chicken infused with Italian dressing, sun-dried tomatoes, cream cheese, and parmesan cheese with perfectly cooked penne pasta. It’s an easy, hands-off recipe that results in a rich, comforting meal perfect for family dinners or meal prep.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Slow Cooker: Place the boneless skinless chicken breasts into the slow cooker and pour the entire bottle of Olive Garden Italian Dressing evenly over the chicken to ensure it is well coated.
2. Add Cheese and Tomatoes: Sprinkle 1/4 cup of grated parmesan cheese over the chicken and dressing. Add the chopped sun dried tomatoes on top, then place the block of cream cheese in the center of the slow cooker for gradual melting during cooking.
3. Cook the 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 tender and fully cooked.
4. Cook the Pasta: About 30 minutes before the chicken is done, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
5. Shred the Chicken: Once cooked thoroughly, shred the chicken directly in the slow cooker using two forks, mixing it with the melted cream cheese and dressing to create a creamy sauce.
6. Combine Ingredients: Add the torn basil leaves, the remaining 1/4 cup parmesan cheese, and the cooked penne pasta to the slow cooker. Stir until everything is well combined and the pasta is coated with the sauce.
7. Serve Immediately: Serve the creamy chicken pasta hot directly from the slow cooker, optionally garnished with extra parmesan or fresh basil for added flavor and presentation.

Notes

• Using the slow cooker allows for a hands-off recipe and tender chicken infused with dressing flavors.
• Be sure to shred the chicken in the slow cooker to incorporate all the flavorful sauce components.
• Pasta timing is important to add it fresh and prevent it from overcooking when combined.
• For a lower-fat version, use light cream cheese and reduced-fat parmesan cheese.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 5 hours 30 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: Slow Cooker Chicken Pasta, Olive Garden Copycat Recipe, Creamy Chicken Pasta, Italian Dressing Chicken, Easy Slow Cooker Recipes