Description
Indulge in the creamy and flavorful Crockpot Olive Garden Chicken Pasta for a hassle-free dinner. This dish combines tender chicken, rich Italian dressing, and creamy cheeses for a satisfying meal that the whole family will love.
Ingredients
Scale
Chicken:
- 2–3 boneless, skinless chicken breasts
Sauce:
- 1 (16 oz) bottle Olive Garden Italian dressing
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, cubed
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Additional:
- 1 lb pasta (penne or rotini), cooked and drained
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Prepare Chicken: Place chicken breasts in the slow cooker.
- Add Ingredients: Pour Italian dressing over chicken, then add Parmesan cheese, cream cheese, garlic powder, black pepper, and red pepper flakes.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours until chicken is tender.
- Shred Chicken: Shred chicken in the crockpot with forks, then stir in the creamy sauce.
- Combine: Add cooked pasta, toss to coat evenly.
- Garnish and Serve: Garnish with parsley if desired and serve warm.
Notes
- Consider using whole wheat or gluten-free pasta.
- Add steamed broccoli or spinach for extra veggies.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
