Slow Cooker Olive Garden Chicken Pasta
Looking for an answer to the question “what’s for dinner?” Slow Cooker Olive Garden Chicken Pasta is the answer! Perfectly tender shredded chicken cooked in Olive Garden Italian Dressing, Parmesan cheese, cream cheese, and sun dried tomatoes then tossed with penne pasta and fresh basil. This is a flavor-packed dinner the whole family will love!
Slow Cooker Olive Garden Chicken Pasta
It’s safe to say this Slow Cooker Olive Garden Chicken Pasta is a new dinner-time favorite! I like how easy it is to make and this is a dish that everyone asked for often.
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The Ingredients
Here’s what you’ll need to make the pasta (the exact measurements and full recipe instructions are below in the printable recipe card):
- Chicken breast
- Olive Garden Italian Dressing – find this in the salad dressing aisle of your grocery store. There are also great substitutes, such as a similar dressing from Aldi.
- Grated Parmesan cheese – no need to grate fresh cheese; the grated Parmesan in a canister is perfect for this recipe.
- Sun dried tomatoes – you can use the dry sun dried tomatoes or the kind in a jar.
- Black pepper
- Cream cheese
- Penne
- Fresh basil
How to Make Slow Cooker Olive Garden Chicken Pasta
Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.
Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes.
Place the block of cream cheese on top.
Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender. Shred the chicken with two forks.
Cook the penne according to the package directions. Drain and set aside.
Add the torn basil and the remaining 1/4 cup of Parmesan cheese.
And the cooked penne and stir well.
Serve the pasta immediately while hot.
What to Serve with the Olive Garden Pasta
- Tossed salad
- Steamed green beans
- Garlic Bread or breadsticks
How to Store Leftovers
Store the leftover pasta in an airtight food storage container in the refrigerator for up to two days. Reheat individual portions in the microwave.
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Slow Cooker Olive Garden Chicken Pasta
Equipment
- 6-quart slow cooker
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
- Place the chicken breast in a large slow cooker and pour the whole bottle of Olive Garden dressing over the chicken.
- Sprinkle 1/4 cup of the grated Parmesan over the chicken and dressing along with the chopped sun dried tomatoes. Place the block of cream cheese on top.
- Cover the slow cooker with the lid and cook on low for 5-6 hours or on high for 4 hours until the chicken is cooked through and fork-tender.
- Cook the penne according to the package directions. Drain and set aside.
- Shred the chicken with two forks. Add the torn basil, the remaining 1/4 cup of Parmesan cheese, and the cooked penne; stir well.
- Serve the pasta immediately.
