Slow Cooker Olive Garden Chicken Pasta

This dish is super creamy and using Olive Garden dressing as a base makes it taste a bit tangy as well!

5 from 3 votes

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Course: Dinner, Main Course

Cuisine: American

Prep Time: 5

Cook Time: 4

Total Time: 4 5

Servings: SERVINGS

Calories: 621kcal

Author: Katherine - Yummfully

1 ½ lb boneless, skinless chicken breasts
1-16 oz bottle Olive Garden Signature Italian Dressing (or your favorite Italian dressing)
8 oz cream cheese, cut into cubes (or Greek yogurt for a lighter version)
½ cup parmesan cheese, grated
1 tsp paprika
½ tsp pepper
1 cup pasta cooking water
16 oz penne pasta
½ tbsp butter
½ cup Italian-style breadcrumbs
2 tbsp chopped fresh parsley

Place the chicken breasts, Olive Garden dressing, cream cheese, parmesan cheese, paprika, and pepper in the pot of the slow cooker. Cook on low for 4 hours.
Transfer the chicken breasts to a cutting board or plate and shred them.
Using a whisk, mix the sauce left in the crock pot until smooth. Return the shredded chicken to the pot.
Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve one cup of the cooking water, and drain.
Stir the pasta and cooking water into the crockpot.
Make the topping: in a small saucepan or skillet, melt the butter. Add the breadcrumbs and cook them until lightly toasted. Mix in the chopped parsley
Serve the pasta with the toasted breadcrumbs on top, a slice of garlic bread and a side salad.

Cutting the cream cheese into cubes makes it easier to dissolve.
After placing all ingredients into the crockpot, stir them until combined before turning it on.
Don’t forget to add the pasta cooking water, the sauce will be too thick. You need to thin it down a little.
For a crispier topping, use Panko breadcrumbs instead of the regular ones.

IF YOU LOVE OLIVE GARDEN, PIN THIS RECIPE NOW!