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!
- 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
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.