Description
This Crockpot Olive Garden Chicken Pasta is a creamy, flavorful one-pot meal that combines tender slow-cooked chicken with a rich Italian dressing-based sauce, cream cheese, and Parmesan. Cooked low and slow, the chicken is shredded and mixed with pasta, making a comforting and easy dinner perfect for busy weeknights.
Ingredients
Scale
Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts
- 16 oz Olive Garden Italian dressing
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Pasta and Garnish
- 12 oz penne or rotini pasta
- 1/2 cup reserved pasta water
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Place chicken in crockpot: Arrange the boneless, skinless chicken breasts evenly at the bottom of the crockpot to ensure even cooking.
- Add dressing and seasonings: Pour the entire bottle of Olive Garden Italian dressing over the chicken. Then add the softened cream cheese, grated Parmesan, garlic powder, onion powder, black pepper, and red pepper flakes (if using) on top.
- Cook the chicken: Cover and set the crockpot to cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender enough to shred.
- Shred the chicken: Using two forks, shred the cooked chicken inside the crockpot, mixing it thoroughly with the creamy sauce to absorb all the flavors.
- Cook the pasta: Prepare the pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water to help loosen the sauce later.
- Combine pasta with sauce: Add the cooked pasta and the reserved pasta water into the crockpot. Stir well to coat the pasta evenly with the creamy chicken sauce.
- Let flavors meld: Set the crockpot to WARM and let the dish sit for 5-10 minutes. This step allows the pasta to absorb the sauce and the flavors to combine beautifully.
- Garnish and serve: Sprinkle chopped fresh parsley on top as a bright, fresh garnish just before serving.
Notes
- You can substitute frozen chicken breasts; just increase the slow cook time by 1-2 hours when on LOW.
- If you prefer spicier food, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- For a lower-carb version, use zucchini noodles or other vegetable-based pasta substitutes.
- Make sure to reserve some pasta water; it helps loosen the sauce perfectly for coating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
